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Almond Butter Oatmeal Chocolate Chip Cookies (V+GF): An easy recipe for deliciously simple chocolate chip cookies packed with almond butter, oats and coconut. Vegan, Gluten Free, Dairy Free.
It’s wedding, cookie and cranberry/coconut week here at Beaming Baker! Apparently… 😉 I just thought the week would sound much better if we could label it with food and super love-packed events. Sound good?
Last post, I updated you guys on the positive-vibes-filled wedding shower that my sister’s friends threw for her. It was the perfect kickoff to the perfect weekend. 🙂 I’m serious as (a champagne) toast when I say this: Penny’s wedding weekend renewed my faith in humanity, my faith in all things good, and all things goofy. Don’t you sometimes feel like you need a little reminder that there’s still goodness in the world?
This time around, I’m gonna share a bit more about the wedding reception, plus introduce you to my family’s new favorite treat: THE Almond Butter Oatmeal Chocolate Chip Cookie. It’s chewy, perfectly textured, packed full of protein and chocolate chips, PLUS, it is somehow not at all related, but kinda related to my sister getting married. Because: smile-inducing. 🙂
Sometimes the world gets a bit dark, people do bad things, and our vision gets a bit smudged, and our backs, hearts and minds feel heavier. But then you experience a moment that’s so beautiful that you believe in life and love again. I had the pleasure, the privilege, of experiencing the beauty of pure love and happiness this wedding weekend.
Thank you for letting me share this with you. ❤
Without further ado, here’s my official, abridged summer vacation/sister’s wedding slideshow. Complete with an imaginary clicker. 🙂 Can you hear it? Special thanks to my brother-in-law, Ed Yoo, for sharing these amazing wedding photos! 🙂 Grab an almond butter oatmeal chocolate chip cookie or four and settle in for some good ol’ fashioned bonding. After all, what’s the summer for, if not swapping fun memories and gettin’ all nostalgic?
Soundtrack for the slideshow: Memories That You Call (feat. Monsoonsiren) by ODESZA.
My big sis Penny and her dashing (plus super tall) groom Andrew. How could you not smile looking at these two goofballs? They both have crazy serious and important jobs IRL, but are big, goofy kids at heart.
Penny, graciously scrunching up her face for a quick smooch from our lil nephew, Dylan aka “PB.” And yes, he does have a full-blown neon green striped suit on. With an official, international standard for Worldly Gentlemen clip-on tie attached. 😉
Vegan Creamsicle Cupcakes. Yep, you heard me right. Among non-vegan treats, this one was just for me and Erik (okay, probably not, but we like to think it was). Coolest sister ever, right? Uh, Monica and Jenny, you guys are cool, too! 😉
Btw, how neat is the signage for the cupcakes? I had the pleasure of meeting my sister’s boss, Tammy. Her wonderfully creative teen daughter, Mari, made this sign and more. By hand. I know, I’m crazy impressed, too. ? On top of that, her other daughter Aiko is an amazing baker. Super fam, right? 😉
Just by pure coincidence, we all matched! Penny, being the super chillaxed sister that she is, gave no directions, no restrictions on what we should wear. I actually packed Jenny’s magenta top for her! And it all just worked out… With me and my mom twinning. That’s the semi-psychic family connection, right? 😉
Ties, not optional. J/k. Do you love these dashing fellows or what? All of my handsome brothers-in-law plus Erik. Who is far too handsome for his own good. 🙂 Note that two out of these four fine gentlemen are wearing incredibly fancy ties that my mom bought for them in Vietnam. At the airport. These fine sirs are classy and loyal to my mom. What more could you want? 😉
My sweet, incredibly strong, artistic and formerly shy sister Monica, kicking so many butts and taking names while giving her speech at the reception. And so freaking rocking Kevin’s fleece jacket. It matches beautifully, doesn’t it? ?
The bride and the groom, making their spectacular entrance. That’s when the party really started! All of Penny and Andrew’s friend are lawyers or in the legal profession. As such, they really KNOW how to party. Just sayin’. I’m on the left, playing it cool with Andrew’s mama. (Yup, I wore flip-flops!! Make that bejeweled flip-flops.) <– This one’s for you, Chey. ❤
See what I mean?
The most perfect family shot, don’t you think? Side note: PB’s got the family appetite! 😉
And they lived happily ever after. <3
This was one of the most fun, most spirit-lifting events I’ve ever been to. It reminded me to get out of my comfort zone more often, and explore new friendships and greater adventures. Have you ever experienced something that changed your outlook on life? Or helped you get out of a funk?
While I eagerly await your responses, let me tell you all about these unofficially named Congratulations Penny and Andrew Almond Butter Oatmeal Chocolate Chip Cookies. They’re so, so, sooooo easy to make. So easy that I felt the need to write “so” at least four times in the space of two sentences. Like, so easy. 😉 Make that five in three.
With just two bowls, two handfuls and maybe a smidge more of ingredients, these Almond Butter Oatmeal Chocolate Chip Cookies are everything you’d want and more. Unless you don’t like cookies. In which case, it may be time to part ways. J/k! Alright, at least tell me how you feel about cake. Ice cream?
Moving on! These (Congratulations Penny and Andrew) Almond Butter Oatmeal Chocolate Chip Cookies are:
- fantastically delicious and satisfying
- vegan, gluten free, dairy free
- chewy, rich and scrumptiously textured
- plant-based and allergy-friendly
- packed full of whole ingredients
- bursting with almond butter, oats, chocolate chips and coconut
- super easy to make
- protein-rich, oh yes!
- just what you need, any time of the day
- named after a very special occasion, which makes them even more special 😉
If you could send me a slideshow of your favorite family, friends, or anything event, what would you tell me all about? Let me know in the comments section below. Super important also, will you promise to carve out some time to do something fun and relaxing, just for yourself? Spend some time with friends, family, cats, dogs, your favorite book or just take a nice, long bubble bath. Life is so much better when you treat yourself.
Sending you lots of love and maybe even a dove, xo Demeter. ❤
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Almond Butter + Cookie Recipes We Love
- Flourless Almond Butter Cookies
- Healthy Almond Butter Granola
- Chocolate Almond Butter Fat Bombs
- No Bake Chocolate Almond Butter Oatmeal Cups
- Healthy Almond Butter Chocolate Balls
- Oat Flour Chocolate Chip Cookies (V, GF)
Almond Butter Oatmeal Chocolate Chip Cookies (Vegan, Gluten Free, Dairy Free)
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats
- ¾ cup gluten free oat flour
- ¾ cup unsweetened, shredded coconut
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup natural, unsalted almond butter (mine is naturally liquidy)
- ¼ cup melted coconut oil
- ½ cup coconut sugar*
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 15 mins
- 1 teaspoon pure vanilla extract
Add-ins
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder and salt.
- In a medium bowl, whisk together the wet ingredients: almond butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla.
- Add the wet mixture to the dry mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
- Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness. Bake for 8-12 minutes.
- Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and place onto a cooling rack. Allow to cool before storing.
- Enjoy!
Notes
- Store in an airtight container for 1-2 weeks.
- Adapted from my Peanut Butter Chocolate Chip Oatmeal Cookies (vegan, gluten free, dairy free).
- More delicious almond butter recipes, just for you: No Bake Almond Butter Coconut Bites, Gluten Free Vegan Brownies, No Bake Cranberry Coconut Energy Bites, Chocolate Almond Butter Pretzel Bites, Oatmeal Raisin Cookie Bars. All vegan, gluten-free, dairy-free, plant-based.
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You love all of the nut butters, don’t you? Try my Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free, Dairy Free). The best time is Cookie Time. 😉
No time or inclination to turn on the oven? Try my No Bake Chewy Chocolate Chip Granola Bars (Vegan, Gluten Free, Dairy Free). Perfectly chewy, perfectly snackable.
Tastes better than chocolate cake. ‘Nuff said. Vegan Double Chocolate Banana Nut Bread (Vegan, Gluten Free, Dairy Free). And just in one bowl, too. Okay, I admit I still had more to say. Dang it. 😉
Assuming I haven’t asked you too many questions already, tell me, what’s your favorite fun event memory?
I can’t wait to hear your responses.
Do you think I could sub chia eggs for the flax eggs??
Hi Amy! Should be fine here. Hope you enjoy! 🙂
I needed a quick cookie recipe for Christmas this morning.. the family devoured them all! Chewy and delicious! I used brown sugar, and mixed in chocolate chips and raisins. I will make again!
Yes!!! I love hearing that, Shirley! Also, I’m totally drooling over the combo of chocolate chips & raisins. .. Thanks for letting me know how they turned out. 🙂
I’ve made these cookies 3 times and they’re by far the best tasting cookies I’ve ever had ! I do have a few questions..I seem to always have to bake them for an extra 5-7 minutes or they’re too dough-like (even after completely cooled). Would you know why that’s happening ? Also they always end up very brittle..which I don’t usually mind but today I baked them for a picnic and they kinda fell apart a bit when I got there. I baked them for 16 minutes. No one complained though ! These were such a hit. Thanks !
So glad you’re enjoying them, Shruti! Hmm… I think perhaps they’re being overbaked, and that’s leading to the brittle texture. As for the dough-like consistency, I haven’t run into that before. My best guess: are you using well-stirred almond butter with an even amount of the natural oils incorporated? It could be a number of factors… good luck! Let me know if you need any more help. ❤️
Thank you so much. I’ll try again and bake it for a shorter duration. Also you are right – my almond butter was a little dry this time. I’ll try again. I love the flavors in this so I want to get it right 🙂 thank you!
My pleasure! Good luck on the next try. Hugs!
These look lovely! Do you have any suggestions for a coconut flake sub? My daughter is not a fan 🙂
Thanks Stephanie! Actually, I made a version without the coconut. . Use this recipe and just swap the peanut butter for almond butter: https://beamingbaker.com/easy-gluten-free-peanut-butter-chocolate-chip-oatmeal-cookies-healthy-vegan-gluten-free-oat-flour-dairy-free/ Enjoy!
I made the cookies today and they came out so delicious! My family loved them! Thank you for the recipe.
Hi Maria, that’s so wonderful to hear! 🙂 Thanks so much for taking the time to let me know. Happy baking!
I can’t wait to try his recipe! Would it be possible to leave out some of the sugar? Either the maple or some of the coconut sugar?
Hi Nerissa! You might be able to swap half of the coconut sugar with applesauce–but no guarantees, since I haven’t tried it. I do have another nut butter cookie recipe that’s quite similar, but made with much less sugar. Try it with almond butter instead of the PB: Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies. Can’t wait to hear what you think!
Help! I can’t do coconut. What could I sub for the shredded stuff? More oats?
Hi Katie, oats tend to be a bit drier than coconut. Maybe try 1/2 cup + 2 tablespoons oats to replace the coconut. Enjoy!
I have to say that this is the best cookie recipe that i ever try! thank you very much
I’m so happy to hear that, Alexandra! 🙂 Thank you so much for taking the time to let me know. Happy baking! 🙂
WOW. WOW. WOW. Can’t believe how delicious these are. I even messed up the recipe somehow because the cookies all spread out and it pretty much became one giant cookie (i.e. like brownies and not necessarily a bad thing). But no matter,they tasted divine! My fiancé is the ultimate cookie monster and he enjoyed these immensely. Thank you! (Any hint on how I may have gone wrong if they were very flat?)
Hi Jenn! I’m so glad you enjoyed them! 🙂 Hmm… I’m not sure why they spread out–I’ve never gotten this feedback before. It could be a matter of too much oil from the almond butter or coconut oil. I know sometimes my almond butter separates and unless I give it a seriously major stirring, the texture is inconsistent (oily in some parts, super dry in others). As for the coconut oil: measuring this ingredient can be tricky, since it’s so… oily lol. One last thing: did you have any trouble with your flax eggs? Were they completely gelled up before you mixed them into the batter?
How would regular eggs be substituted for the flax eggs?
Hi Cassie, you can replace the eggs 1 for 1. So in this recipe, use two regular eggs. 🙂