Introducing vegan oatmeal almond butter cookies – a delightful blend of hearty oats and creamy almond butter. These cookies are not only delicious but also packed with wholesome ingredients, making them the perfect guilt-free indulgence. Whether you’re looking for a satisfying snack or a sweet treat, these cookies are sure to hit the spot.
During a recent hiking trip, I discovered the joy of vegan oatmeal almond butter cookies. As I reached the summit and took in the breathtaking views, I indulged in a freshly baked cookie. The combination of chewy oats and rich almond butter was simply irresistible.
Since then, these cookies have become a favorite in my household. What I love most about them is the nutty flavor of the almond butter, perfectly complemented by the hearty oats.
Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the almond butter, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
Vitamins and minerals by %(per serving):
- Vitamin E: 10%
- Magnesium: 6%
- Phosphorus: 8%
- Copper: 6%
- Iron: 6%
Vegan Oatmeal Almond Butter Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the almond butter, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
Vitamins and minerals by %(per serving):
- Vitamin E: 10%
- Magnesium: 6%
- Phosphorus: 8%
- Copper: 6%
- Iron: 6%
