[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free Old Fashioned Rolled Oats for these Sparkling Vegan Almond Butter Oat Cookies.]
It’s Cookie Time!
The very best time!
Ah, man. Do you know how long it has been since I posted a cookie recipe?
April 10th. (aka. too dang long).
But I was at the beach last week, and I glanced down at the sand. It glistened in the sun so beautifully, and it immediately filled me with happiness and that warm and fuzzy feeling of summer.
That gorgeous sparkle reminded me, unsurprisingly for a cookie-obsessed food blogger, of a sugar-coated cookie. I knew I needed to come home and bake a whole mess of soft and twinkly cookies.
So today, chocolate isn’t getting me all jazzed up. Instead it’s sparkle! And texture! And almond butter! And oats!
Oh yes. These cookies have all the makings for a bomb diggity cookie experience.
So fun fact: I actually made these for a friend’s birthday (hiiiii, Gretchen!). I brought them to our local trivia night, and the five of us pulled them out in the middle of our epic trivia battle and enjoyed them with a side of beer. We horrifically lost at trivia – who makes a questions about 1976 topic?! -, but the cookies and beer were on. point.
Luckily, these cookies are jam-packed with healthier ingredients, so you can (*should*) enjoy them as a midday snack when you’re feeling a little…snacky. I’m certainly not saying they’re as healthy as a vegetable, but if you’re hungry for a cookie, these are definitely a smarter choice! And they’re especially amazing for fueling all the summer things.
These cookies are based off of one of my favorite non-chocolate cookie recipes: Glazed Molasses Oatmeal Cookies! They have such an addictive chewy texture, and I know it would stand up perfectly to the crunch of the sugar coating on the outside. Plus I added even more crunch via a crunchy almond butter! So yum.
The oatmeal is what really “makes” this recipe. These cookies are outrageously chewy thanks to this ingredient – it’s no wonder oats are one of my all-time favorite ingredients to use in the kitchen! In fact, I use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats in my kitchen every.single.day. That is no lie. Granola on smoothie bowls. Bowls of breakfast porridge. If you can add oats to it, I will. They fill me up and fuel my day perfectly.
But oatted cookies might just be my favorite of the oat-infused goodie of them all. So good. Plus we’re using quick oats and old-fashioned oats in these cookies, so we’re getting even more differing textures!
Gah these cookies are love.
I enjoyed these cookies with a few non-vegans, and they all really enjoyed them. Especially Mark who went bonkers for them. He even called them one of the best cookie recipes I’ve ever made!
Beautiful and delicious. What else could you want in a cookie?!
Sparkling Vegan Almond Butter Oat Cookies
|Prep:||Cook:||Yield: 9-10 cookies||Total:|
Soft and chewy cookies...with a crunch! These vegan and gluten free cookies require only a handful of ingredients, and they're so sparkly thanks to a sugary coating!
- 1 and 1/2 cups almond flour
- 3/4 tsp. baking soda
- pinch salt
- 3 Tbsp. coconut oil
- 1/4 cup almond butter (I used Barney Butter Crunchy!)*
- 1/4 cup maple syrup
- 1 Tbsp. vanilla
- 3/4 cup quick oats**
- 1/4 cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- 1/2 cup raw cane sugar***
- Preheat your oven to 350 degrees F.
- In a large bowl, mix almond flour, baking soda, and salt. Set aside.
- In a smaller bowl, add coconut oil and almond butter. Melt in the microwave, about 30 seconds. Add maple syrup and vanilla, and mix to combine.
- Add your wet ingredients to your dry ingredients, and then mix in both the quick oats and the rolled oats. The dough will be wet and soft.
- Measure out 2 Tbsp. dough per cookie and shape your cookies into a flat circle.
- Add your raw cane sugar to a small bowl. Coat each cookie in the sugar, and then place them on a parchment-lined baking sheet. Bake for 9 minutes.
- Remove your cookies from the oven and press each of the cookies down slightly with a flat surface, like the back of a measuring cup. Allow to cool for 5 minutes on the baking sheet, and then move your cookies to a cooling rack to cool completely.
- Store in an air-tight container. I'm a huge fan of cookies straight from the fridge, but you can store them at room temperature as well.
*I suggest using an almond butter that isn't drippy.
**Use gluten free quick oats if necessary. You can also MAKE quick oats with your old fashioned oats. Just measure out 1 cup of rolled oats and place them in a blender or food processor. Pulse the oats a few times until slightly broken down and until they look like quick oats!
***I'm thinking you can also use coconut sugar here! The cookies will be a bit darker because of the color of the coconut sugar, but I think it would work perfectly. I haven't tried it, so be sure to let us know in the comments if you do!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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