Easy Almond Butter Oat Flour Cookies
- 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.
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
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.
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).
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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