almond butter-oatmeal cookies (GF)

With my last batch of flourless peanut butter cookies, I got an email asking if almond butter could be used instead of peanut butter.
What a great question!
I didn't know, but was pretty sure one could easily swap the two.
So after just one experimental batch using almond butter they came out great--more like perfect!
I know a lot of you look for cookies that are gluten free and taste good.
I realize some gluten free cookies you see in the store aren't that great, sometimes you have to  travel to a gluten free bakery for really good GF cookies.
But these almond butter-oatmeal cookies are really good.
These are chewy, not quite crunchy.
So if you like gooey cookies, these would be your match because you can slightly under-bake them for a soft center.


One note, since I obsess over what could have been ingredient-wise (with almost every recipe I make), if you do make these, I'm curious to see how they would taste without the cinnamon added.
Should you do this, please let me know.
Just wondering if taking the cinnamon out would make them more almond buttery tasting?



These are the perfect morning or breakfast cookie. They go so well with hot coffee.
And there isn't a lot of junk in there (just sugar) so it's almost healthy, filled with healthy proteins (almond butter and eggs).

almond butter-oatmeal cookies
print recipe

1 jar (16 ounces) honey almond butter (please see cook notes below)
½ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
3 dashes of cinnamon
1 ½ TB molasses
¾ ts baking soda
¾ ts sea salt
1 cup rolled oats (not instant)

cook notes:
I used one whole jar (16 ounces) of honey almond butter.  If you use maple flavored, you might want to cut down the sugar amount by 1-2 TB. I know the maple flavored almond butters are sweeter. If you use an almond butter that has no sugar in it, you might want to add in more sugar; make sure to taste-test before baking.
I would definitely add some raisins the next time I make these.

In a large mixing bowl, mix the almond butter, dark brown sugar, the eggs and egg yolk well.  Then add in the vanilla extract, dashes of cinnamon, molasses and mix again.
Sprinkle on the baking soda, salt and rolled oats.
Mix well.
Cover bowl and place in fridge for 20 minutes to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart. You can try using your hands to roll dough balls, but dough is very sticky and wet.
DO NOT press down on the dough balls, do not flatten; leave as balls.
The cookies spread a bit during baking.
Bake cookies for 10- 14 minutes. For gooey cookies 10-11 minute mark.
It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Made about 21-23 cookies