Flourless Almond Butter Breakfast Cookies
By Beth Kaminski ·
These flourless almond butter breakfast cookies have soft centers, lightly browned edges, and plenty of chewy oats. Almond butter holds everything together, while raisins and a little maple syrup add sweetness. Make a batch ahead and pair a cookie or two with yogurt or fruit for breakfast.
What Makes These Cookies Work
Almond butter provides the structure that flour usually contributes, while an egg helps the cookies hold together after baking. Rolled oats absorb some of the moisture and give the centers a chewy texture. These are soft breakfast cookies rather than crisp cookies, and they become sturdier as they cool.
The consistency of your almond butter matters. Use creamy almond butter that is spreadable at room temperature. If oil has separated in the jar, stir it thoroughly into the solids before measuring. An oily scoop from the top or a dry scoop from the bottom can change how much the cookies spread.
Ingredient Swaps
- Oats: Old-fashioned rolled oats give the most noticeable texture. Quick oats also work but make a more uniform, slightly softer cookie. Do not use steel-cut oats.
- Dried fruit: Replace the raisins with the same amount of dried cranberries or finely chopped dried apricots. Chop larger pieces so the cookies hold together.
- Seeds: Use unsalted sunflower seeds instead of pumpkin seeds, or leave the seeds out.
- Nut butter: Creamy peanut butter can replace almond butter, though its flavor will be more pronounced. Choose a similarly spreadable consistency.
Make Ahead and Storage
Let the cookies cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Place parchment between layers if the surfaces feel slightly sticky.
For longer storage, freeze the cooled cookies in a freezer-safe container for up to 3 months. Thaw individual cookies overnight in the refrigerator or at room temperature for about 30 minutes. To take off the chill, microwave one cookie for 10 to 15 seconds; longer heating can make it fragile.
Frequently Asked Questions
Are these cookies gluten-free?
They contain no wheat flour. If you need them to be gluten-free, use certified gluten-free oats and check the labels on your other ingredients for cross-contact warnings.
Can I use almond flour instead of almond butter?
No. Almond flour does not supply the same moisture and binding properties. This recipe needs almond butter to form a cohesive dough.
Why do I need to flatten the dough?
The oats make this dough fairly thick, so it spreads only a little in the oven. Flattening the portions gives the centers a chance to bake before the edges become too dark.
Can I leave out the maple syrup?
Omitting it changes both the moisture level and the texture. For reliable results, keep the measured amount rather than replacing it with a dry sweetener.
Recipe
Flourless Almond Butter Breakfast Cookies
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 13 min
- Total
- 28 min
- Serves
- 12
- Level
- Easy
Ingredients
- 1 cup creamy almond butter, thoroughly stirred and at room temperature
- 1 large egg
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp fine salt
- ⅓ cup raisins
- 2 tbsp unsalted shelled pumpkin seeds
Method
- 1
Heat the oven to 350°F with a rack in the center. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
- 2
Measure the thoroughly stirred almond butter into a large mixing bowl.
- 3
Whisk the egg, maple syrup, and vanilla into the almond butter until smooth and evenly combined.
- 4
Stir the oats, cinnamon, baking soda, and salt together in a separate medium bowl until evenly distributed.
- 5
Fold the oat mixture, raisins, and pumpkin seeds into the almond butter mixture until no dry patches remain.
- 6
Let the dough stand for 5 minutes so the oats absorb some moisture; it should be thick and scoopable.
- 7
Divide the dough into 12 equal mounds, about 3 tablespoons each, on the prepared baking sheet. With lightly dampened fingers, flatten each mound to about 2½ inches wide and ½ inch thick, leaving at least 1 inch between cookies.
- 8
Bake for 11 to 13 minutes, until the edges are lightly browned and the tops look set rather than wet. The centers should still feel soft when gently touched.
- 9
Cool the cookies on the baking sheet for 10 minutes, then use a thin spatula to transfer them to a wire rack to cool completely.
Keep a few cookies ready for busy mornings and freeze the rest for later. They also make a handy afternoon snack with a glass of milk.
