Gluten Free Almond Butter Oatmeal Cookies

Chewy oatmeal cookies are loaded with almond butter and sliced almonds to give a traditional favorite a tasty twist. These are easy to make with standard pantry ingredients or can easily be made gluten, dairy and refined sugar free!

Course Dessert

Cuisine American

Diet Dairy Free, Gluten Free, Refined Sugar Free

Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 45

Servings cookies

Calories 143kcal

Author Lauren

Cost $9.12 / $0.25 PER COOKIE

Equipment

Ingredients

½ Cup butter or coconut oil (softened)
¾ Cup coconut sugar or pure cane sugar
½ cup unsweetened, salted almond butter
½ cup light brown sugar
2 large Eggs
1 teaspoon vanilla
1 ¼ cup Gluten Free All Purpose Flour Blend (or standard all purpose flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Gluten Free Quick Cook Oats
1 cup sliced almonds

Instructions

PREP: Preheat oven to 350°F. Line a baking sheet with parchment paper.
COMBINE WET INGREDIENTS: In a large bowl or stand mixer, beat butter or coconut oil and sugar on medium speed until the mixture has a whipped texture. Then add the almond butter, syrup, eggs and vanilla; beat well.
COMBINE THE DRY INGREDIENTS: In a medium bowl, whisk together flour blend, baking soda, cinnamon and salt. With the mixer on low speed, slowly add the dry mixture to the wet mixture until just combined. Using a wooden spoon, fold in ⅔ cup of almonds.
MAKE THE COOKIES: Using a tablespoon or cookie scoop, scoop dough into mounded tablespoon-sized balls. Roll out the dough and dip the dough balls into the remaining sliced almonds and place them on the prepared cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack to cool completely

Nutrition