Vegan Almond Butter Chocolate Chip Walnut Oat Cookies (Gluten-Free, Oat Flour, Dairy-Free, Vegan)
Vegan Almond Butter Chocolate Chip Walnut Oat Cookies (V, GF, DF): an easy recipe for chewy, crispy almond butter cookies deliciously made with whole ingredients. Vegan, Gluten Free, Dairy-Free, Whole Grain, Oat Flour.
You know how origin stories are kind of a big deal now? Origin stories basically detail how something or someone came to be. Where did it all begin? Like season one of Jessica Jones. Nowadays, with all the comic book movies, superhero madness and sci-fi everything being so prevalent, these origin stories are everywhere. Truth be told, I had never really heard of origin stories or anything like that before I met Erik.
Except, unless of course, you count the Oxford dictionary. That’s like the origin story for words, right?
Well, this is the origin story for how these Vegan Almond Butter Chocolate Chip Walnut Oat Cookies came to be. (Omigosh, how cool did that sound though? Honestly??)
Now that we’ve got that dramatic intro out of the way, let me show you a little bit about how my recipe testing goes… in case you haven’t read this just overwhelmingly cool account of how amazing (not) I am in the kitchen, you might want to check it out first. Or later, whatever floats your boat.
Well, last year, I created this peanut butter chocolate chip oatmeal cookie. Much to my surprise, lots and lots of people made it and loved it. They made it, took pics of it, shared it with friends and gym class buddies, and so much more.
So naturally, I thought, let me make another version of this cookie, with more toppings (or less, I seriously can’t even remember now). And I may or may not have forgotten to put some ingredient in.
Midway through making that cookie, I stare straight down into the mixing bowl and realize that something has gone terribly awry.
My eyes grow big and I start to sweat. Just a bit. The clock is ticking, I really should have had this recipe done last week and I have only 5 million more things to get done in less than 2 hours that day. I stir the dough a couple times like making any kind of motion is gonna fix things. And it hits me: I can save this! Or, at least I should try. And hey, if this goes sour, Erik and I will have a crumbly topping for our nice cream this week.
Or, something decidedly awful to punish ourselves with… luck of the draw, ya know?
So I add in a little bit of this and a little bit of that. I prep a square baking pan and just dump the whole thing in. This pan sat in the oven while I crossed all of my fingers and toes, hoping for a miracle.
It came out, cooled, and was sliced. And it was heavenly. Just heavenly. Phew!!! That, my friends, is the origin story for my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars. But wait, that’s not this recipe, right?
Right. Soooo right. Well, those breakfast bars went on to be well-loved and happily made by many. So… why not make more breakfast bars? Makes absolute sense.
This time, I simply swapped the peanut butter with almond butter. Except that simple swap turned into more than just a few “gentle adjustments.” Cue the “Eeeeek!!” I seriously cannot help myself. I bet you’re asking me, “What is wrong with this so-called baker? Why does she have this incessant need to live on the edge???”
Folks, all I can say is… I have an insatiable curiosity for pushing the limits, for tinkering with things and seeing whether or not they might actually work out. I guess that’s why they call these things kitchen adventures right?
So there I was again, stirring that dough. And surprise, surprise… it wasn’t right. There I was, once again staring down into a bowl of nut buttery, chocolate chip, coconut and oat-filled would-be awesomeness, but only seeing imminent disaster. My spidey sense was tingling (had to—origin story, ya know??)
But this time, I had to see what would come of it. Fast forward to an hour later, and what I sliced into was the softest, most plush and actually very tasty almond butter chocolate chip oatmeal… CAKE.
Yes, they went in the oven a humble, unassuming breakfast bar recipe, and they came out as forward-thinking, pillowy… cake.
DANG IT!!! And as much as the sound of this new fangled creation might intrigue you, it was not at all what I wanted to make. Side note: we did eat it all, because: CAKE.
So I cracked my knuckles in the most attractive way possible (so… not at all), pushed up my oat flour-coated shirtsleeves, gave myself a “chin up, slugger” pep talk, then a are-you-kidding-me-fool tough love lecture, and finally, a ooooh-cake-I’ve-got-to-save-that-for-a-special-occasion mental side note taking.
This time, I had something to prove–whether or not I was allowed in the kitchen. Ever again. .
Then, I changed it. Once more. I cranked up a bit of this, cranked down a little of that. I may or may not have taken another few bites of almond butter cake for a morale boost, and went to work. Measuring, folding, scooping, forking, baking…
And out it came. The most delicious nut butter cookies to date. Crispy on the outside, soft and divine on the inside. Just the perfect amount of everything: oats, chocolate, almond butter, and walnuts. The perfect vegan almond butter chocolate chip walnut oat cookies.
I narrowed my eyes in a knowing way, nodded to myself, wiped the sweat off my brow, and realized: this is what adventures are made of. This is why it’s so fun to just… try. To fail, to tinker, to experiment, to be curious, and just, live. And to tell origin stories for everything you create, of course. 😉
Will you experiment with me? After all, you’ll be able to tell the most epic origin stories for anything and everything that you so choose. I’m here and just waiting to hear all about it. Us adventurers have got to stick together! You in?
While I await your origin stories, let me tell you all about my Vegan Almond Butter Chocolate Chip Walnut Oat Cookies. They’re:
- crispy on the outside, soft on the inside
- simply heavenly
- so easy to make, you might be tempted to experiment
- vegan, gluten-free, dairy-free, whole grain
- indulgent on the outside, but made with feel-good ingredients on the inside
- plant-based and allergy friendly
- wonderfully packed with nuts, chocolate and oats
- perfect for a post or pre-workout snack
- or for a delectable dessert
- BOSS, because: official origin story cardholder
What do you say? Will you join me in the kitchen, in the great outdoors, or anywhere you like? I can’t wait to explore all the new adventures, all the new stories, and all the new experiences with you.
What is your favorite origin story to tell?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎Print
Vegan Almond Butter Chocolate Chip Walnut Oat Cookies (Gluten-Free, Oat Flour, Dairy-Free, Vegan)
- Yield: 15-19 cookies 1x
Vegan Almond Butter Chocolate Chip Walnut Oat Cookies (V, GF, DF): an easy recipe for chewy, crispy almond butter cookies deliciously made with whole ingredients. Vegan, Gluten Free, Dairy-Free, Oat Flour, Whole Grain.
- ¾ cup gluten-free rolled oats
- ¼ cup gluten-free oat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 10 mins)
- 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons natural, unsalted creamy almond butter
- ¼ cup coconut sugar
- ½ teaspoon pure vanilla extract
- ½ cup vegan chocolate chips
- ½ cup walnuts, chopped
- 2 tablespoons each: vegan chocolate chips and chopped walnuts
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
- Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness. They will not spread during baking. Optionally, press chocolate chips and walnuts into the top of each cookie.
- Bake for 10-14 minutes. Using a heatproof spatula, lift cookies off the sheet and transfer to a cooling rack. Cool for 1 hour. Enjoy! Storing notes below.
– Adapted from my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars and my Almond Butter Chocolate Chip Oatmeal Cookies.
– Store in an airtight container for up to 2 weeks.
– More Cookies: dark chocolate almond trail mix, peanut butter chocolate chip oatmeal, cranberry chocolate chip oat flour, and double chocolate chip.
– More Almond Butter recipes: no bake almond butter coconut bites, almond butter fudge cups (paleo), no bake almond butter cookie dough granola bars.
- Category: Cookies, Vegan, Gluten Free, Dairy-Free, Whole Grain
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ More Cookie Recipes ☀︎
Dark Chocolate Almond Trail Mix Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)
Almond Butter Oatmeal Chocolate Chip Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain)
Gluten Free Vegan Trail Mix Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Oat Flour)
Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)
☀︎ More tasty vegan cookie recipes…
Double Chocolate Chip Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain)
The Ultimate Vegan Oatmeal Raisin Cookie by Oh She Glows
Vegan Chocolate Cherry Chocolate Oatmeal Cookies by Love and Lemons
Gluten Free Vegan Cranberry Chocolate Chip Cookies (V, GF, DF, Whole Grain, Flourless)
Gluten Free Vegan Maple Pecan Oatmeal Cookies by Sarah Bakes Gluten Free
Good Morning Breakfast Cookies (V, GF, DF, Whole Grain, Flourless)
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Can you just add oat flour without the rolled oats?
I would not recommend it, as it would change the consistency and texture of the cookies completely.
Hi !! I came across your recipe and thought yum!! However I’m not vegan so I wanted to know what I could replace the egg flax with ? Blessings Anna
Hi Anna! You could swap it with a regular egg. 🙂 Happy baking!
This sounds good. Is there a replacement for the oil if I’d like to omit it? Will it make a big difference if I leave it out?
Hi Tracy, you might be able to swap out the coconut oil and replace it with the same amount of *additional* almond butter. The result would be less spread out, less soft cookies (they’ll be thicker and weighter, and the dough will be stickier to handle). However, they should still be tasty. Enjoy!
Here’s the nutritional information for these cookies. I only got 12 cookies! These were delicious by the way! Thanks
Serving size: 1 cookie
Amount per serving
% Daily Value*
Total Fat 9.1g 12%
Saturated Fat 3.7g 18%
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 14.6g 5%
Dietary Fiber 2.2g 8%
Total Sugars 7.4g
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 1mg 7%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
EMBED THIS LABEL
These look awesome! Would they work without the walnuts?
Hi Tereyn! Yep, you can just swap them for another add-in. Happy baking!
hi this looks amazing but what is the nutritional info for this please
Hi Alia, my apologies, I haven’t calculated it yet. There are quite a few online recipe calculators that can help! 🙂
Hi I just made these cookies and they turned out great! However, I dislike the taste of coconut oil. I can’t ignore it! (I wish I didn’t, since it’s so good for you!) Is there another one you could recommend as a substitute? Not canola oil either.
Hi Lori, have you tried refined coconut oil? It’s scentless and flavorless. If that doesn’t work for you, perhaps try melted vegan butter (there are flavors made w/o canola oil). Can’t wait to hear how it turns out! 🙂
Well, I got a little impatient and made them with olive oil this morning because I had it on hand. They actually turned out great! I also made another batch with raisins instead of chocolate. I love them too! The coconut oil I had is unrefined. Maybe i’ll buy refined next time. Thank you for tip and the recipe!! :):)
I made these tonight and Oh. My. Sweet. Baby. Jesus. These cookies may very well change my life. This is one of the best cookies I’ve ever eaten, and it’s healthy! I’ve forwarded your recipe to my sister’s and mother. Thank you so much! I will be closely monitoring your website. Are there any muffin recipes I am overlooking by chance?
Lol. LOVE your reaction + comment, Sheryl! 😉 It just made my day, because: best cookie you’ve ever eaten PLUS healthy–that’s my entire goal with this site. Thank you for sharing with your fam. I hope they enjoy this recipe, too!
My fave muffin recipes (funny you should ask, I’m working on 3 new ones as we speak):
Super moist, chocolatey banana muffins: https://beamingbaker.com/one-bowl-double-chocolate-banana-muffins-vegan-gluten-free-dairy-free/
Pumpkin muffins: https://beamingbaker.com/one-bowl-gluten-free-pumpkin-chocolate-chip-muffins-gf-vegan-dairy-free/
There are a couple more, let me know if you need help finding them! 🙂
Can you use homemade almond butter for this recipe?
Hi Jeanne, yes you can! 🙂 Just make sure it’s nice and smooth. Happy baking!
I want to make these, but I am wondering if I measure the solid coconut oil first then melt it, or do I melt the coconut oil and then measure it?
Hi Amy, good question! I’ve always thought about making a note on how to measure coconut oil–but wasn’t sure if anyone was interested in it. Lol. This is just the way I do it: Measure solid coconut oil first, making sure it’s tightly packed. Then melt it! 🙂
Thank you so much for your quick response! I want to make these tonight.