Almond Butter Oatmeal Cookies Recipes

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ALMOND-Y PEANUT BUTTER OATMEAL COOKIES



Almond-y Peanut Butter Oatmeal Cookies image

A delicious coordination of several other peanut butter cookie recipes - the best ones I've made so far! This makes lots of cookies, so it's a great recipe for parties!

Provided by VirWeber

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 48

Number Of Ingredients 11

1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups peanut butter
1 cup butter, cut into small chunks
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups quick-cooking oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, baking soda, and salt together in a bowl.
  • Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
  • Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
  • Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 7.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 138.9 mg, Sugar 7.1 g

ALMOND-BUTTER OATMEAL COOKIES



Almond-Butter Oatmeal Cookies image

Make and share this Almond-Butter Oatmeal Cookies recipe from Food.com.

Provided by Renegade Chef

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 12

10 tablespoons butter
1/2 cup almond butter
2/3 cup brown sugar
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups quick-cooking oats
3/4 cup coarsely chopped cashews

Steps:

  • Preheat the oven to 350.
  • Beat butter and almond butter until light.
  • Add sugars and beat until light and fluffy.
  • Beat in eggs and vanilla.
  • Mix in flour, baking soda, baking powder, and salt.
  • Stir in oats and cashews.
  • Drop batter by tablespoons onto cookie sheet.
  • Bake 10 - 15 minutes.

Nutrition Facts : Calories 232.4, Fat 11, SaturatedFat 4, Cholesterol 30.4, Sodium 234.9, Carbohydrate 30.6, Fiber 1.4, Sugar 17, Protein 4.2

ALMOND BUTTER AND BANANA OATMEAL COOKIES



Almond Butter and Banana Oatmeal Cookies image

This is the perfect cookie for those of us who love cookies but are trying to be healthier. This recipe is dairy-free, sugar-free, and fat-free! I was a bit worried that since it doesn't have the unhealthy components it wouldn't taste good, but my husband loved it!

Provided by suzythecook

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 27m

Yield 18

Number Of Ingredients 10

cooking spray
3 ripe bananas
2 cups rolled oats
⅓ cup unsweetened vanilla-flavored almond milk
2 tablespoons almond butter
1 teaspoon vanilla extract
⅛ teaspoon pumpkin pie spice
1 pinch salt
2 tablespoons sliced almonds, or to taste
1 ½ tablespoons turbinado sugar, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
  • Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
  • Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
  • Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.4 g, Fat 2.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 20.8 mg, Sugar 3.9 g

BUTTERSCOTCH ALMOND AND OATMEAL COOKIES



Butterscotch Almond and Oatmeal Cookies image

Fairly healthy...and delicious too! Feel free to change up the mixin's. Sometimes if I'm feeling especially healthy, I throw in a bit of ground flax seed too for the omega 3s.

Provided by Rachel Potachel

Categories     Dessert

Time 30m

Yield 16-24 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
1/2 cup butter, softened
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup uncooked old fashioned oats
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease cookie sheets and set aside.
  • Combine flours, salt and baking soda in medium bowl.
  • Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
  • Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
  • Add flour mixture, and beat until just blended.
  • Stir in oats and sliced almonds.
  • Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
  • Bake 10-12 minutes or until edges are lightly browned.
  • Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.

Nutrition Facts : Calories 208.8, Fat 10.2, SaturatedFat 5.8, Cholesterol 28.5, Sodium 167.6, Carbohydrate 26.9, Fiber 1.6, Sugar 15.4, Protein 3.2

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