All Recipes
Almond Butter Oatmeal Cookies
Kid-Friendly
1 hr 12-18 servings
Fudge Filled or Almond Cinnamon Cream
On a whim, we bought some out of the box almond butter filled oatmeal cookie bars by a big name brand. They were tasty, and I knew right away I needed to make a note to try my hand at it on my own. This is a first try and we were quite happy with them. The homemade version moved right into dessert category for sure. I might clean it up to have a less sugary snack option, but had to share this one with you as is!
**I will say if you’re looking for a crispy oatmeal cookie without the filling, you can absolutely stop after the cookie bake. But the fillings do take these to a next level treat for a special occasion.
Ingredients
- 1 ¼ Oat Flour
- ½ cup Arrowroot Flour
- 1-tsp baking powder
- 2-tsp baking soda
- 1-cup butter/vegan butter
- ⅓ cup almond butter
- 1 tsp cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 1-egg/egg replacer
- 1-tsp vanilla extract
- ½ cup toasted and sliced almonds
- 1 ¼ cup chopped oats or quick cooking oats
DIRECTIONS
- Combined oat flour, arrowroot, cinnamon, baking powder, and baking soda in bowl set aside.
- Blend almond butter and butter until smooth.
- Add sugars and blend until incorporated 3-4 min.
- Add egg and vanilla and blend again.
- Finally add oats and almonds and mix well
- Drop no more than 2.5 teaspoonfuls on baking sheet (these spread and that’s what you want:) When baking something that needs to be roughly the same size, I always use my #70 scoop. only 12 at a time on a 1/4 sheet cookie pan. Bake for 12-15 min. Golden brown and smell done.
Chocolate Filled cookies:
- Melt 1 cup of dark chocolate of choice with 1 tsp coconut oil. Spoon 1 tsp of melted chocolate over cookie and sandwich with other cookie. Let set until ready to serve. Pop into the fridge to quick set.
Cinnamon Almond Butter Filled:
- 1/4 cup vegan butter
- 1/2 cup almond butter
- 1 cup sifted powdered sugar
- 1-tbl arrowroot + 1-tbl almond milk
