Healthy gluten free and vegan four ingredient almond butter oatmeal cookies that start to finish take less than 20 minutes to make! Super clean cookies that actually taste decadent. Filled with gooey chocolate and healthy almond butter. Refined sugar free and no leavening agents.
One would think that a healthy cookie would not be very cookie like. Kind of like a gross, wanna be cookie.
One would be wrong.
These almond butter oatmeal cookies are perfect. So perfect they are hard to not eat all of them super fast.
The best part about these almond butter cookies is that they have 4 ingredients that are whole, real and completely clean. No refined sugars, no leavening agents, no eggs!
Halleluiah let the cookie eaters rejoice we now have a cookie that tastes like a cookie and fuels you like a protein bar!
And bonus I made them kind of like a gluten free dairy free thumbprint cookie. That makes them totally acceptable to bring to your gatherings so your eating can stay on point, while your cravings can be satisfied.
Ingredients and Substitutions
The list is short here folks. All you need for these cookies are the following:
- almond butter (runny is better)
- gluten free quick cooking rolled oats
- coconut sugar
- allergy friend/vegan chocolate chips
- water
Substitutions
Almond butter- feel free to sub in any nut butter you prefer. It is better if it is runny, but if you don't have that you may just need more water.
Oats- you don't have to use gluten free if you do not have a need for these cookies to be gluten free. You could also sub in another instant oat, but I would not sub in something like steel cut oats.
Coconut sugar- using coconut sugar keeps these cookies refined sugar free. You can sub in any granulated sugar you would like to use. Using something that is liquid like honey or maple syrup may not sub in very well.
Expert Tips and how to store
The dough:
You need to understand what this cookie "dough" is going to be like before you make these cookies.
This dough is crumbly, but should hold together when you push it together. So here is what I mean, if you scoop a ball of this out on the tray, most of it is going to hold together, but some crumbles are going to occur. The dough should be the right texture if you can push those crumbles back into the cookie dough ball and they stay.
It is very similar to what the texture of an energy bite would be like.
I know it seems like these 4 ingredients won't bake into a cookie but it does, and they are amazing.
All the rest of the tips:
- I would use parchment paper just in case.
- They do not spread so you can put them pretty close together
- they are amazing topped with flaked sea salt if you have it.
Storage
These cookies store great at room temperature in an air tight container up to 3 days.
Let's make cookies!
If you need more nut butter cookie ideas don't forget to check out these amazing cookie recipes too!
Gluten free White Chocolate Peanut Butter Cookies
Vegan Chocolate Sunbutter Expresso Cookies
PrintRecipe
4 Ingredient Almond Butter Oatmeal Cookies
- Prep Time: 6
- Cook Time: 7
- Total Time: 13
- Yield: 10-12 1x
- Diet: Gluten Free
Description
Healthy gluten free and vegan four ingredient almond butter oatmeal cookies that start to finish take less than 20 minutes to make!
Ingredients
- 1 cup of gluten free quick cooking rolled oats
- ½ cup of vegan/allergy friend chocolate chips + more for topping if desire
- ½ cup of coconut sugar
- 1 cup of almond butter, runny
- 2 tablespoons of water
Instructions
- Pre heat oven to 350°F and prepare a cookie sheet with parchment paper.
- In a food processor or high powered blender, pulse your gluten free oats into a course meal texture. The oats should not be processes into a fine flour.
- Add almond butter, water and coconut sugar to the food processor and pulse until combined and coming away from the sides. If the dough seems super dry add more water 1 tablespoon at a time. The dough should be crumbly but you should be able to press it together and it holds/sticks to each other.
- Remove the dough and place in a medium mixing bowl. Add your chocolate chips and use your hands to incorporate or a large spoon. Feel free to use more than a ½ cup of chocolate chips!
- Scoop large rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten slightly with your hand to it is in cookie shape. These cookies will not change shape when baking. If desired press an indentation in the center deep enough to add two chocolate chips for each cookie. Repeat with remaining dough and bake for 7 minutes.
- Do not overbake these cookies. They will not change shape or appearance much in the oven. The chocolate will become melty. You are just heating these up to make them stick together like a cookie! Remove after 7 minutes and if desired smooth the chocolate on the top with the back of a spoon so it looks like a pool of chocolate.
- Let cool before eating so they hold together! Enjoy and be happy!
Notes
- The dough is supposed to be somewhat crumbly! You will know that you have it the right texture when most of it holds together but a few crumbs fall out when you scoop them onto the tray. You will need to push them back together and they will hold shape.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: almond butter cookies, gluten free almond butter oatmeal cookies, gluten free dairy free cookies
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