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    Home » Recipes » Recipes

    Oatmeal Cookies With Almond Butter

    Modified: Aug 1, 2024 Published: Dec 11, 2019 by Sravanthi Chanda. 6 Comments

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    4.67 from 3 votes
    Detailed Steps Jump to Recipe

    These oatmeal cookies are so simple to make and taste delicious. As these are made with whole grains you can enjoy them guilt-free. Will be a great option as after-school snacks or breakfast for kids.

    oatmeal cookies recipe

    These are my favorite cookies and are filling enough for a quick evening snack.

    I like to dip these cookies in hot tea or milk and enjoy them for a breakfast. When dipped in hot liquid, though the cookie becomes soft the cacao nibs and pistachio remains crunchy. They taste delicious 😋

    These oatmeal cookies will be crisp on the outside, soft inside with little crunchy from rolled oats, cacao nibs, and pistachios. And I recommend using rolled oats in this recipe as they retain their structure on baking and give a nice texture to the cookies.

    Let's begin making the recipe:

    • Preheat the oven to 180 degrees C for 20 minutes.
    • Take a mixing bowl and add whole wheat flour to the sifter.
    • Now add baking soda to the flour.
    • To this add baking powder as well.
    • Sift the flour and add the salt to this flour mixture. Again mix everything well to incorporate the salt. If your salt is too fine, you can sift the salt as well.
    • To this sifted flour mixture, now add rolled oats.
    • I have added raw cacao nibs instead of chocolate chips. You can use chocolate chips as well.
    • Add chopped pistachios or any nuts. You can add raisins as well.
    • Keep this flour mixture aside and take a mixing bowl. Add coconut sugar to it.
    • Now to the bowl, add oil, almond butter, and water.
    • Mix everything very well for a couple of minutes so that sugar is dissolved completely.
    • To this wet mixture, add flour mixture in 3 parts and mix well.
    • The texture of the final dough should look like this.
    • Make equal-sized round balls with the dough. You can use an ice cream scoop or tablespoon to do this.
    • Place the cookies an inch or two apart as these will spread. If you like thick cookies, refrigerate the cookie balls for 30 minutes before baking them.
    • Bake the cookies for 12 minutes at 180 degrees C in a preheated oven.
    • I have a small OTG so I baked these in three rounds. So depending on the baking tray size, you can arrange the cookies.
    • Make sure to leave some space in between them as they expand.

    Recipe Notes and variations:

    • You can substitute peanut butter for almond butter in the recipe. Though the taste differs, the peanut butter and oats combination will also be yummy.
    • Though I haven’t tried, sorghum flour will be the best replacement for whole wheat flour to make these cookies gluten-free provided your oats are gluten-free.
    • As this is a vegan recipe, I have used coconut oil to bake these oatmeal cookies. You can use butter or any neutral flavor oil also. As coconut oil has a high smoking point, I always use coconut oil for baking cakes and cookies.
    • Coconut sugar has a low glycemic index and will be very tasty, little chocolaty so I prefer coconut sugar. If this is not available to you, use brown sugar or powdered jaggery, or raw cane sugar.
    • I’m not sure of liquid sweetener as the composition differs. Because baking is more of science, every ingredient plays an important role in the final product's taste and texture.
    • Rolled oats will be good to use as they retain their structure and turn crunchy.
    • Instead of cacao nibs, you can use chocolate chips also to make these cookies as oatmeal chocolate cookies.
    • To make vegan oatmeal raisin cookies, just replace pistachios with raising in this recipe. You can even add pistachios if you like them to be crunchy.
    • Instead of water, you can use any plant-based milk to make these cookies. Almond milk will be the best one though.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    Oatmeal cookies

    Almond butter Oatmeal Cookies

    By: Sravanthi Chanda
    Looking for a breakfast cookies recipe? Make these simple and delicious vegan oatmeal cookies and enjoy them guilt-free. These make good after-school snacks for kids.

    Rate this recipe by clicking the stars!

    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Course Dessert, Snack
    Cuisine American, Global
    Servings 16 cookies
    Calories 91 kcal
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    Ingredients
      

    • ¾ cup whole wheat flour
    • ½ cup rolled oats
    • ½ cup coconut sugar
    • ¼ cup coconut oil
    • 2 tablespoon almond butter
    • 2 tablespoon water or any type of milk (I used water)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 tablespoon cacao nibs
    • 1 tablespoon pistachio roughly chopped or whole

    Instructions
     

    • Preheat the oven to 180 degrees C for 20 minutes.
    • Take a mixing bowl and add whole wheat flour to the sifter.
    • Now add baking soda to the flour.
    • To this add baking powder as well.
    • Sift the flour and add the salt to this flour mixture. Again mix everything well to incorporate the salt.
    • To this sifted flour mixture, now add rolled oats.
    • I have added raw cacao nibs instead of chocolate chips. You can use chocolate chips as well.
    • Add chopped pistachios or any nuts. You can add raisins as well.
    • Keep this flour mixture aside and take a mixing bowl. Add coconut sugar to it.
    • Now to the bowl, add oil, almond butter, and water.
    • Mix everything very well for a couple of minutes so that sugar is dissolved completely.
    • To this wet mixture, add flour mixture in 3 parts and mix well.
    • Make equal-sized round balls with the dough. You can use an ice cream scoop or tablespoon to do this. 
    • Place the cookies an inch or two apart as these will spread. If you like thick cookies, refrigerate the cookie balls for 30 minutes before baking them.
    • Bake the cookies for 12 minutes at 180 degrees C in a preheated oven.

    Nutrition

    Serving: 1gCalories: 91kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 94mgPotassium: 49mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 0.03mgCalcium: 18mgIron: 0.4mg
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    Comments

    1. Sharmila Kingsly says

      December 18, 2019 at 11:15 pm

      Recently I stated using almond butter in cooking and since then o am in awe for that...I shall definitely try this out... Lovely cookies..

      Reply
    2. Rafeeda - The Big Sweet Tooth says

      December 17, 2019 at 12:31 pm

      5 stars
      The cookies have such a beautiful crack on them. Love the recipe with all those elements of goodness included...

      Reply
      • Sravanthi says

        December 17, 2019 at 9:17 pm

        thank you 🙂

        Reply
    3. saraswathi Tharagaram says

      December 12, 2019 at 10:37 pm

      These are really awesome! Healthy and easy cookie recipe!

      Reply
    4. Amara says

      December 12, 2019 at 12:35 pm

      Healthy and delicious cookies, can enjoy without any guilt.

      Reply
    5. Srivalli says

      December 12, 2019 at 11:39 am

      When we start checking out commercial brands we would never again go back to buying those,..these cookies look and sound so fantastic. I love how you have included healthy options in all your bakes!

      Reply
    4.67 from 3 votes (2 ratings without comment)

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    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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