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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!
They are delicious!!
These are insanely good!! Added cranberries and next time I will also add some nuts for additional crunch. I just spread all the batter in an 8”x8” cake pan and then cut them into bars. (Required slightly longer cooking time; maybe 8 more minutes.)
These turned out brilliantly! Forget about just breakfast – they were the perfect snack during work, when there wasn’t time to stop for a long meal. Thank you for another excellent recipe, Richa.
Hi Richa. I can’t find maple syrup where I live is there a way you can suggest wfpb ingredients to replace sugar n maple syrup. Thanks in advance !
you can probably use date syrup if you can find it or make it https://www.lazycatkitchen.com/date-syrup-silan/
I have to make with almost no sugar…but that really changes the texture. How little sweetener could I add for these cookies….I don’t mind that they wouldn’t taste sweet I just don’t want them to be hard as rocks (like my usual cookies)…hoping you are near the computer as I’d really love to make these tonight! thanks for such great recipes!
Can you do maple syrup? Try these if maple works with almond butter or sun butter. https://fettabbau-trim.today/2017/05/oatmeal-chocolate-chip-sunbutter-cookies.html%3C/a%3E omit the chocolate and use some currants, raisins or dried fruit.
Thanks! Those choc chips look so good though 🙂
Hi Richa, I’ve made these before and they were divine!!
I want to make a triple batch as I have busy work days coming up. If these do last for a month 😉 would it be ok to store them for that long?
Thanks, Deepti
I haven’t kept them for that long. I think the nut butter starts add a stale flavor after a while. Maybe you an freeze them or put them in the refrigerator. The cold will keep the nut butter from getting stale too quickly.
I’ve been craving a vegan biscuit (Australian for cookie..) so gave these a try. I have all the ingredients in my pantry, and they were easy to make. We enjoyed them very much, but will reduce the sweetness a little next time, and will also make them a little smaller. Thanks for your recipe.
Gorgeous doggie! The sunshine on her back looks like you spilled flour all over her. LOL!