Everyone loves a perfectly sweet and chewy oatmeal cookie, and this version checks those boxes while also managing to be vegan and gluten-free. The base of the cookie is made with almond butter to give them a deliciously rich and nutty flavour while providing texture and structure that means they don't require much flour to hold them together. These almond butter oatmeal chocolate chip cookies are also super easy to make, only requiring one bowl and 10 minutes to throw together. Oat flour complements the flavour best here, but feel free to sub with gluten-free baking flour or all-purpose flour (tip: you can make oat flour by simply blending up oats in your blender!). You can also throw in nuts, dried fruit and as much chocolate as your heart desires!
Vegan Almond Butter Oatmeal Chocolate Chip Cookies 5 Steps
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Whisk together your flax egg ingredients in a small bowl and leave it to set (10-15 minutes). Meanwhile, in a large bowl, mix together your coconut oil and almond butter until smooth. Add in the coconut sugar and use a spatula to incorporate the sugar into the almond butter mixture until you have a thick, almost paste-like mixture with no clumps left. Add your prepared flax egg and vanilla and mix vigorously until creamy.
Add your oats, oat flour, baking soda and sea salt to the wet mixture and stir to combine. The dough should be quite thick. Add 1 teaspoon extra flour if needed to achieve a solid dough (depends on how thick or thin your nut butter is). Fold in your chocolate chips. Optional: let the dough rest in the fridge or freezer for 15-30 minutes to help them hold a thicker shape.
Drop dough using a cookie scoop (or 1 1/2 teaspoons of dough per cookie) onto your baking sheet. Bake for 10-12 minutes or until cookies are set and just starting to brown around the edges.
Let cookies cool for at least 15 minutes, then enjoy! Store leftovers in a sealed container on the counter.