This post contains affiliate links. Please see our disclosure policy.
These Vegan Gluten-free Almond Butter Oatmeal breakfast cookies are oil-free, easy and come together quickly for a snack or breakfast. Gluten-free oil-free. Use other nut butters or seed butters for variation
These vegan almond butter oatmeal breakfast cookies were sitting in my drafts since a month. I saw it yesterday and decided to edit the pictures to post. This is one very satisfying cookie. It is chewy, not too sweet, filled with tons of oats, delicious, and has no added refined oil! You can use any other nut butter like peanut, cashew, hazelnut or use seed butters to make these as well. Top the cookies with almond slivers or seeds and keep some handy for snacking. If you have not figured it out yet, I like almond butter more than PB 🙂 
It is too hot in Seattle to bake or cook today and I have so many things to try out for the book and for other cookbook reviews! Oh well, I should spend the day pampering Chewie since it is his 9th Birthday! Chewie the fluffster turns 9 today. If you do not know his story, here it is in short, or not. When I was barely walking a block, not able to read much or do anything really, we decided to adopt a dog to keep me company. I had submitted applications to a rescue and the seattle shelter for a pom or mix or other long hair small dogs. Because dogs often pull the leash and my balance was too crappy then to even walk small 10 lb pullers. :). So, I saw Chewie on petfinder.com(all rescue and shelter dogs listed) and he had a really alert and fun expression in his photos (I should have saved those pictures). Hubbs was iffy about adopting (as he used to be scared of dogs!), so he said to wait and visit him at the adoption event on the weekend. Chewie’s profile was off petfinder by the end of the week (probably adopted).
After 3 weeks or so, he was back listed though and this time, I put my foot down to go meet him. So we went to meet this cuddle puff, who was then underweight, anxious, matted and slightly smelly. But he was very friendly and very loving. Hubbs took him for a walk, took him in his arms and was like yes, lets take this dude. All hubbs’ fear, all gone in 2 minutes. He was about 3 then, left at the shelter because his family did not have time for him and would leave him home alone for upto 16 hours a day. Thankfully, they realized it would be better to leave him at the shelter. The rescue picked him up from the shelter and he went into their foster home.
And after grooming, bathing and years of love. this guy is the prettiest Pommie on the block. Now I should go wake him up and give him a cuddle, take him for a walk and teach him something new, none of which he is actually going to like. He loves to sleep through the day 🙂 Please do send him tons of love and healthy happy wishes for the rest of his life.
More cookies from the blogGiant Chocolate Chip cookiesTriple Ginger Molasses CookiesAlmond Butter SnickerdoodlesGinger Spiced Banana almond Oat Soft cookies GFGF sugar cookiesReading and shopping for the day.
Shopping today at Socially responsible Fashion at Della that provides jobs, education and skills to women in Ghana. Handmade Jewellery in India, directly supports Animal Aid in their wonderful work in Udaipur.
Steps: Make the sticky cookie dough. Using wet or oiled hands, shape into flat cookies. sprinkle almond slivers on top.
Bake, cool and eat!
Almond Butter Oatmeal Breakfast Cookies. Vegan Gluten-free Oil-free Recipe
These Vegan Gluten-free Almond Butter Oatmeal breakfast cookies are oil-free, easy and come together quickly for a snack or breakfast. Gluten-free oil-free
Ingredients
Wet
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 Tbsp almond milk
- 1/3 cup ground raw sugar
- 1.5 tsp vanilla extract
- 1 Tbsp flax seed meal
- 1/4 tsp salt
Dry
- 1/2 cup oat flour, ground Oats
- 1/2 cup almond flour, ground almonds
- 1 Tbsp cornstarch , or other starch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 or more cup Oats
Instructions
- In a bowl, add the ingredients under wet. mix briskly until well combined. In a bowl, whisk in or sift the flours, baking powder and soda. Add the oats and mix.
- Add the dry to wet and mix to combine. Add more oats if the mixture is too wet. The dough will be sticky, but will set after chilling. Chill the mixture for 15 minutes or longer.
- Using slightly wet or greased hands, take 3 to 4 Tbsp of the dough and shape into somewhat balls, then flatten on parchment lined sheet(wet your hands to flatten if the dough is still sticky). Flatten well as the cookies will rise during baking to make fat cookies. I made medium-large cookies. Wet hands in between for easy handling.
- Press almond slivers, seeds, or granulated sugar on top.
- Bake at pre-heated 375 degrees F / 190ºc for 13-15 minutes (depending on the size of the cookies), till the edges are golden and the center is dry. Do not over bake as the cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven. Store in an airtight container. Note: You can taste the dough and add more sugar to taste. The cookies get sweeter as they sit. So right out of the oven, warm might taste more nutty and less sweet.
Notes
Nutritional values based on one serving
Nutrition
Calories: 153kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Sodium: 96mg, Potassium: 108mg, Fiber: 1g, Sugar: 12g, Calcium: 57mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Richa, what would you recommend as a replacement for almonds, and nuts in general, for your recipes? We have tree nut allergies and avoid coconut as well. Would quinoa flour be an adequate substitute for almond flour? Also, I replace sugar with dates so my little one can get some extra iron and calcium. Will that work in this recipe? Thanks!
for most recipes you can use seeds instead. sunflower seeds, pumpkin seeds, hemp seeds, watermelon seeds etc.
here you can use more oat flour or wheat flour or sorghum flour or sunflower seed flour to sub almond flour. i have tried quinoa flour in baking and it makes things taste nasty, bitter and weird. if you are used to baking with quinoa flour then try it. 🙂 quinoa flour is not chunky like nut flour so in general it isnt a good sub for nut flours.
as for the the sugar, in cookie or cake recipes, a direct date substitution doesnt work. you can use date sugar or maple sugar in cookies and date syrup to sub sugar syrup in other places.
try some raw recipes that use a lot of dates instead of subbing dates in baked recipes. i have tried dates in baking as well and most times the result is too soft or doughy and not sweet enough at all that no one wants to eat it. here is where you can find date based cookies https://www.thisrawsomeveganlife.com/p/recipes.html
Thanks for your detailed reply, Richa. I’ll try sunflower seed flour (have been making sunflower seed butter at home, so have tons of sunflower seeds in the pantry). I’ve been using quinoa flour in my baking (3:1 ratio with oats flour) and can barely taste it probably because the chocolate chips I put in everything mask the flavor (?). I’ve tried maple syrup but never date syrup…also I realized that molasses is a good source of iron; perhaps using some of that would work? I know it has a strong flavor but I just try to find ways to sneak in extra vitamins, calcium and iron into my kiddo’s diet, hence wondering. Appreciate your blog and the love you put into your cooking. It inspires the rest of us!
great! yes you can use sun butter and sunflower seed flour.
i think its a matter of getting used to the flavor. 🙂 masking with spices and chocolate will definitely help too. for eg, a lot of gf bakers use besan/chickpea flour in cakes and muffins and besan definitely adds a bitter taste profile. but people get used to it.
i did not like tempeh for the longest time, then i figured out steaming it to remove bitterness and cooking it long with loads of spices to add flavor to it and now i like it.
molasses is definitely a great source of iron and potassium, quite concentrated too. i use in ginger based cookies ( see my triple ginger molasses cookies) you can add some to this cookie as well. but with cookies you cant add much without the taste taking over. molasses is better used in well spiced quick breads and cakes as you can get away with adding more.
I had these pinned for awhile & just got a chance to make them today. They are so good I had to come back & tell you how much we like them! So many oil free cookies are spongy because they add applesauce. But these are nice & crispy like a real cookie. Thanks for the recipe!
Awesome! so glad you love them. these definitely are chewy and crisp 🙂
Couldn’t find any flax seeds today – do you think they’d be ok without them?
yes they should e fine without
I just made these almond butter oat cookies. Oh I love you. My fav by far is the chocolate silk pie.
But I just love cookies. Everyday. And I love to bake. But now that I’m gluten free and single I can’t bake batches of fattening sugary ‘normal’ cookies. These I can eat for breakfast. And still stay mostly healthy. Looking forward to trying more more more.
Thanks!
Hey–I just made these for the second time this morning to take to a friend’s house. Instead of the 1.5 Tsp of vanilla, I did 1 t vanilla and 1/2 tsp of almond extract. In addition, I make much smaller cookies and got 33 out of the recipe. Baked 12 min and they were just right. An easy trick to flatten the cookie (for me anyway) was to place a piece of wax paper (enough to cover all cookies) and use the flat base of a class to mash them down. Then just peel off the wax paper…ditto with the sliced almonds. Easy peasy. Great recipe!! BTW, if you get 12 cookies out of the recipe, the calorie count is 110; at 33 the calorie count is 40. I used the My Fitness Pal recipe calculator.
Awesome! love the almond extract addition!
I halved the sweeteners and served them for breakfast. My family loved them.
great looking healthy cookies!