Dreamy chocolate chunk almond butter cookies made with oats, butter, brown sugar, creamy almond butter, and maple syrup.
Best Almond Butter Cookies
Say hello to the most ooey-gooey almond butter cookies you’ll ever eat. This almond butter cookie recipe is a spin-off of our famous Peanut Butter Oatmeal Cookies and we know you’re going to LOVE them.
My favorite thing to do is eat one of these cookies for breakfast with a big cup of French press coffee. Mmm mm so good! They’re perfectly sweet, oaty, and an excellent alternative to peanut butter cookies.
All the details
Naturally gluten-free: because these cookies are made with an oatmeal base, they’re naturally gluten-free. If you are strictly g/f, just make sure to buy certified gluten-free oatmeal
Soft & chewy: if you’re a soft and chewy cookie kind of person, then you must make these! They come out so perfect.
Peanut-free: can’t do peanuts? These almond butter oatmeal cookies are for you!
Flourless: No flour of any kind is used to make these cookies.
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What You Need
- Butter: the basis of every great cookie starts with butter.
- Brown sugar: brown sugar is used as the primary sweetener in these cookies. We prefer light brown sugar.
- Maple syrup: maple syrup is used to add a little bit of warmth, but to also help with that chewy texture.
- Egg: 1 large egg is needed for these cookies.
- Creamy almond butter: make sure to use a creamy almond butter that is nice and drippy. You may have to stir your almond butter first before using it.
- Vanilla: vanilla extract enhances the almond flavor.
- Quick cooking oats: quick cooking oats allow these cookies to come together without any added flour. They’re 100% whole grain and delish.
- Baking soda: baking sodea helps these cookies rise and expand.
- Chocolate chunks: don’t forget the chocolate chunks! Feel free to use chocolate chips or chunks.
What kind of almond butter is best?
Make sure to find an almond butter that is all-natural, creamy, unsweetened, and drippy. Here are some of our favorite brands:
- Trader Joe’s
- Good and Gather
- 365
- Kirkland
How to Make Almond Butter Cookies
- Cream butter & sugar: first, use a hand or stand mixer to cream the butter and brown sugar until there are no lumps.
- Add wet: add in the wet ingredients and mix.
- Add dry: add in the dry ingredients and mix again until your dough is formed
- Refrigerate: refrigerate dough for around 20 minutes to set.
- Bake: roll dough into balls and then slightly press them down into a cookie shape. Bake at 350ºF for 9-11 minutes.
- Let cool: transfer cookies to a cooling rack and let cool for 30 minutes.
a quick tip
Make sure to let your cookies cool completely before eating or they might fall apart!
Variations
Swap the nut butter: we’ve made this recipe with peanut butter and have had readers make it with cashew butter as well. Swap the nut butter 1:1.
Ditch the chocolate: I’ve made the cookies countless times without chocolate chips or chocolate chunks and they come out sweet enough and tasty.
Make it refined sugar-free: swap the brown sugar for coconut sugar to make this recipe refined sugar-free.
Storage
Make sure to let your almond butter chocolate chunk cookies cool completely. Then, store in an airtight container in a cool, dark place for up to 5 days.
How to Freeze These Cookies
- Let cookies cool completely.
- Place them into a gallon-size freezer-safe bag and remove as much air as possible. Seal.
- Freeze for up to 3 months.
Chocolate Chunk Almond Butter Cookies
Ingredients
- 1/4 cup melted unsalted butter
- 1/2 cup light brown sugar packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy almond butter
- 1 teaspoon vanilla extract
- pinch salt
- 2.5 cups quick-cooking oats gluten-free if desired*
- 1 teaspoon baking soda
- 1 cup chocolate chunks
- flakey sea salt for topping
Instructions
- First, preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, almond butter, and vanilla and mix again.
- Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in chocolate chunks and mix.
- Refrigerate dough for 20 minutes to set.
- Scoop 2 tablespoons of cookie dough into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!*
- Repeat the process above until you’ve fit 6 cookies on your baking sheet.
- Bake cookies at 350ºF for 9-11 minutes or until they begin to turn golden brown.
- Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.
Tips & Notes
- oats: we've made this recipe with both quick-cooking and rolled oats. Feel free to use one or the other or a combo of both.
Watch It
Nutrition facts
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Made these when I was craving oatmeal chocolate chip cookies, and had some cashew butter that I needed to use up. They turned out SOOO good! The only substitution I used was cashew butter instead of almond butter, but only because that’s what I had on hand. Definitely will be making these again!
They look amazing!
I used Myokis non dairy butter and added roaster sliced almond. These were so yummy. I would make them again!
Yours turned out so cute!
These were great!
I added almond extract to be mix and then rolled some of the cookies in coconut prior to baking!