Almond Butter Swirled Oatmeal Breakfast Cookies (Gluten Free + Vegan)

by 49791046
12 Cookies
32 min

These little cookies are so fun to make, and they taste amazing! The flavor is a really nice blend of oats, cinnamon, and nutty almond butter - all with a subtle sweetness! Imagine a sweet, cinnamon bowl of oatmeal that’s been drizzled with almond butter... That’s what these taste like, a nice warm winter breakfast!

Now, you'll notice there's a hefty ingredient list, but it's nothing crazy and there's a good chance you have most of the things! I used monkfruit sugars to keep the calories and carbs lower. However, if you want to sub the white monkfruit sugar with regular white sugar, and the Lakanto golden monkfruit sugar with brown sugar, the recipe will still be delicious!

Similarly, I used Bob Red Mill's Egg Replacer product as my vegan egg, however I'm sure the cookies would turn out just as well if you used flax egg instead!

Nutritional Info (per 1 cookie, recipe makes 12 cookies)

76 Calories, 10.5 Carbs, 2g Protein, 3g Fat

Please note, nutritional information will change if different ingredients are used.

Look at the stuffed almond butter inside!!

I personally love that you can see the almond butter seeping out!

The close up!

Video showing step 5

Almond Butter Swirled Oatmeal Breakfast Cookies (Gluten Free + Vegan)
Recipe details
  • 12  Cookies
  • Prep time: 20 Minutes Cook time: 12 Minutes Total time: 32 min
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  • 1/2c Bob Red Mills All Purpose GF flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp dairy-free butter, room temperature
  • 1/4c Lakanto monkfruit sugar
  • 1/4c Lakanto golden monkfruit sugar
  • 1/2 tbsp Bob Red Mills egg replacer
  • 1/8c unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1c Bob Red Mills GF oats (I used gf quick cooking oats)
  • 2 tbsp almond butter (can sub with any nut/seed butter)

Preheat the oven to 350°F and line a baking tray with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, cream together the butter and the sugars.
In a separate small bowl, mix the egg replacer with 1 tbsp water and set aside for it to thicken.
Using your hands, break the ball in half, and add almond butter into the middle. Then roll the cookie back into a ball shape, doing your best to keep the almond butter in the center. Repeat until all the dough is used! (See video)
Bake for about 10-12 minutes, or until cookies become light brown at the edges. Let them cool for a few minutes, and taste!!! 🤩 they MELT in your mouth when they are warm 🤤
Add the applesauce, vanilla and egg replacer to the butter and sugar mixture, and stir until it's combined.
Finally, add in the flour mixture and the oats. Using a tablespoon or cookie scoop, scoop up a ball of the mixture.
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  • P P on Feb 20, 2021

    The numbering is incorrect in your step process. You may want to correct it so people can follow this easily.