Easy Almond Butter Oat Flour Cookies
These gluten-free, vegan Almond Butter Oat Flour Cookies are soft, chewy, and made with wholesome ingredients in just one bowl. Perfect for a quick healthy snack, they’re packed with fibre, healthy fats, and naturally sweetened goodness.
- Suitable for diets:
- Dairy-Free
- Gluten Free
- High-Fiber
- Plant-Based
- Vegan
- Vegetarian
Why Diabetes Friendly?
- Low Glycemic Sweetener: Uses maple syrup in small amounts, which has a lower glycemic index than white sugar.
- High Fibre Content: Oat flour and flaxseed add fibre, helping to stabilize blood sugar levels.
- No Refined Flour or Sugar: Free from white flour and processed sugars that cause quick glucose spikes.
- Healthy Fats: Almond butter provides monounsaturated fats which can improve insulin sensitivity.
- Portion Control: Small cookie size helps maintain better control over carbohydrate intake.
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Equipment
- 1 Medium mixing bowl
- 1 Baking sheet
- 1 Wire Rack
Ingredients
- almond butter (unsweetened) ½ cup
- maple syrup 3 tbsp
- vanilla extract ½ tsp
- oat flour ¼ cup
- oat flour 3 tbsp
- flaxseed (ground) 1 tbsp
- cinnamon (ground) ¼ tsp
- sea salt 1 pinch
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Cooking Tips
- Adjust Sweetness: Start with 2 tbsp of maple syrup, then taste the dough—add more only if needed.
- Chill the Dough (Optional): If dough feels too soft, chill for 10 minutes to make it easier to shape.
- Watch Bake Time: These cookies firm up after cooling, so don’t overbake!
- Add-Ins: Consider dark chocolate chips (sugar-free or 70%+ cocoa) or chopped nuts for added texture.
- Oat Flour Substitution: You can blend rolled oats into a fine flour as a DIY option.
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Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth.½ cup almond butter, 3 tbsp maple syrup, ½ tsp vanilla extract
- Add the oat flour, flaxseed, cinnamon, and salt. Stir until the dough comes together. If the dough feels too soft or sticky, add another teaspoon of oat flour at a time until it's firm enough to handle.¼ cup oat flour, 3 tbsp oat flour, 1 tbsp flaxseed, ¼ tsp cinnamon, 1 pinch sea salt
- Scoop out about 1 tablespoon of dough per cookie. Roll into balls and place on the baking sheet. Flatten slightly with a fork or your fingers (they won’t spread much).
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for at least 5 minutes before transferring to a wire rack (they’ll firm up as they cool).
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FAQ
- Can I use peanut butter instead of almond butter?
Yes, just make sure it's unsweetened and has a similar consistency to almond butter. - Are these cookies suitable for a gluten-free diet?
Yes, as long as you use certified gluten-free oat flour. - Can I freeze these cookies?
Absolutely. Freeze in an airtight container for up to 2 months and thaw as needed. - What if I don’t have flaxseed?
You can omit it or replace it with chia seeds, though the texture may change slightly. - Are these cookies okay for kids?
Yes! They’re a wholesome, low-sugar option perfect for lunchboxes or after-school snacks.
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Nutrition
Per serving
Calories: 120.2kcal
Carbohydrates: 10.2g
Fiber: 1.9g
Sugar: 4.2g
Fat: 7.8g
Saturated Fat: 0.6g
Trans Fat:
Protein: 3.6g
Nutrition Facts
Easy Almond Butter Oat Flour Cookies
Serving Size
1 cookie
Amount per Serving
Calories
120.2
% Daily Value*
Fat
7.8
g
12
%
Saturated Fat
0.6
g
4
%
Sodium
6.6
mg
0
%
Potassium
135.1
mg
4
%
Carbohydrates
10.2
g
3
%
Fiber
1.9
g
8
%
Sugar
4.2
g
5
%
Protein
3.6
g
7
%
Vitamin C
0.01
mg
0
%
Calcium
55.9
mg
6
%
Iron
0.7
mg
4
%
Magnesium
47.7
mg
12
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Worst recipe. Cookies were like eating the pre-cooked batter. They did not crisp or really cook at all 👎🏻👎🏻
Hi Jo, I am sorry to hear that these cookies didn’t crisp up as they should. A few thoughts on what might be happening…
– Over-mixing the dough can incorporate excess air. This might cause the cookies to rise and then collapse, creating a dense, undercooked centre.
– Natural almond butter with a higher oil content can make the dough wetter, leading to softer cookies. Similarly, the consistency of oat flour can vary; if it’s too coarse or too fine, it might alter the texture. Some folks might prepare their own oat flour by pulsing fresh oats in the food processor, which results in a coarser texture vs store-bought oat flour which is what we used.
– Also, not baking the cookies long enough or not allowing them to cool properly can affect their crispness
I hope this helps!