These crisp-on-the-outside, soft-and-pillowy on the inside cherry oatmeal almond butter cookies are what dreams are made of. Made with just 9 simple ingredients—including protein-rich almond butter, gluten-free oat flour, and fresh local summer cherries—they are the perfect dessert, snack, and yep, even breakfast! Vegan option, meal prep & freezer friendly.

I can’t even begin to tell you the happy dance I did when I bit into these insanely delish oatmeal almond butter cookies. They are crispy on the outside, soft inside, and have little bursts of fresh local cherries in every bite. I seriously can’t get enough!
As a non-diet dietitian, I believe all foods belong on the table—including cookies! And no, that doesn’t mean they have to be homemade, health-ified versions (anyone else a sucker for a good store-bought macadamia white chocolate cookie!?) That being said, I do love a good homemade cookie that can double as breakfast!
These ones are next level, if I do say so myself. They are packed with energizing ingredients like oats, coconut, and almond butter. I have been enjoying them for breakfast, snacks, and everything between. (If you’re a breakfast cookie fan, don’t miss these carrot cake breakfast cookies!)
This recipe makes 12 mouth-watering, crispy almond butter cookies, but you’re probably going to want to double this one up: they make a perfect meal prep breakfast to grab on busy mornings and are freezer friendly…if they make it that far.
The best part is that they take only 25 minutes from start to finish and have just 9 simple ingredients, many of which you likely already have on hand.
Let’s jump into them!
Ingredients for cherry almond butter oatmeal cookies
- Oat flour
- Quick oats
- Shredded coconut
- Baking soda
- Salt
- Almond butter
- Honey
- Egg *see vegan mods below
- Cherries
Ingredient substitutions for almond butter & cherry oat cookies
Flour substitutes: I love the oat flour in here and it happens to be naturally gluten-free for anyone who requires this. (Make sure to buy oats labeled as gluten-free to be sure there’s no cross contamination). But other flours totally work too: I recently shared this recipe on Instagram and one person made them with almond flour—and said they turned out great. Regular wheat flour would also work.
Coconut: if you’re not a coconut lover, you can totally leave it out, or replace it with equal parts of another nut or seed of choice, such as almonds, pecans, walnuts, or pumpkin seeds!
Cherries: Cherries can be replaced for any other fruit like apples, blueberries or dried fruit (like apricots or cranberries). While I haven’t tried them all, I think pretty much any fruit should work!
Egg: You can totally make these as vegan oat flour cookies by replacing the egg with a flax or chia egg.
How to Store Almond Butter Cookies
These cookies store well both for the week or longer term in the freezer. Here are some storage options:
Counter: Store in an airtight container for 2-3 days. If it’s humid where you are, I’d suggest putting them right into the fridge to make sure they don’t mold!
Fridge: Store in an airtight container for up to one week.
Freezer: Store in a reusable storage bag or airtight container for up to 3 months. I also suggest placing parchment paper between layers of cookies to prevent them from sticking together.
Nutrition Benefits of Oatmeal Almond Butter Cookies
Oats
- Packed with soluble fiber, a fiber particularly known to help balance blood sugars, reduce cholesterol and keep you feeling full longer after eating!
- Rich in micronutrient iron, which is important for oxygen flow throughout the body and maintaining energy levels.
Almond Butter
- Almonds are a fantastic source of antioxidants, which are mostly found in the darker skin (so opt for almonds with the skin intact, rather than blanched).
- Eating almonds daily has been shown to reduce oxidative stress and DNA damage.
- Almonds are high in Vitamin E—several studies have linked its intake to lower rates of heart disease, cancer, and Alzheimer’s disease.
Cherries
- Cherries are rich in vitamins C, A, and K—which helps keep our bones healthy.
- Eating cherries delivers potassium, magnesium, and calcium to our bodies.
- They also offer antioxidants, like beta-carotene and the nutrient choline, which helps our brain and nervous system regulate memory and mood.
If you make these Cherry Oatmeal Almond Butter Cookies, it would make my day if you leave a comment and/or star rating below — I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions!
It makes me so happy to see these recipes come to life in your kitchens! xo
PrintSoft & Crispy Oatmeal Almond Butter Cookies with Fresh Cherries
- Total Time: 25 minutes
Description
These crisp on the outside, soft and pillowy on the inside cherry oatmeal almond butter cookies are what dreams are made of. Made with just 9 simple ingredients—including protein-rich almond butter, gluten-free oat flour and fresh local cherries—they are the perfect dessert, snack, and yep, even breakfast! Vegan option, meal prep & freezer friendly.
Ingredients
- 1 cup oat flour
-
3/4 cup quick oats
-
1/3 cup shredded coconut
-
1 tsp baking soda
-
½ tsp salt
-
1 cup almond butter
-
⅓ c. honey
-
1 egg *sub for
-
3/4 cup fresh local cherries, pitted and roughly chopped
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
-
Add oat flour, oats, coconut, baking soda, and salt in a bowl. Mix with a fork until combined.
-
Add almond butter, honey, and the egg to another bowl and whisk with a fork until combined. Add to dry ingredients.
-
Add cherries to the wet and dry ingredients. Mix everything together until completely combined and a dough is formed.
-
Form into 12 cookies, flattening the tops. Bake for 13-15 minutes until golden brown and cooked through. Remove and cool for 10 minutes, then enjoy!
Notes
Ingredient substitutions for almond butter & cherry oat cookies:
Flour substitutes: I love the oat flour in here and it happens to be naturally gluten-free for anyone needing that (make sure to buy oats labeled as gluten-free to be sure there’s no cross contamination), but other flours totally work. I recently shared this recipe on Instagram and one someone made them with almond flour and said they turned out great. Regular wheat flour would also work.
Coconut: if you’re not a coconut lover, you can totally leave it out, or replace it with equal parts of another nut or seed of choice like almonds, pecans, walnuts or pumpkin seeds!
Cherries: Cherries can be replaced for other fruit like apples, blueberries or dried fruit like apricots or cranberries. While I haven’t tried them all, I think pretty much any fruit should work!
Egg: You can totally make these as vegan oat flour cookies by replacing the egg with a flax or chia egg.
How to store your almond butter cookies:
These cookies store well both for the week or longer term in the freezer. Here are some storage options.
Counter: Store in an airtight container for 2-3 days. If it’s humid where you are, I’d suggest putting them right into the fridge to make sure they don’t mold!
Fridge: Store in an airtight container for up to one week.
Freezer: Store in a reusable storage bag or airtight container for up to 3 months. Suggest placing parchment paper between layers of cookies to prevent them from sticking together.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Desserts
- Method: Baked
- Cuisine: north american
Keywords: summer recipe, healthy dessert, gluten free recipe
Karrie says
These cookies are so satisfying. After the first bite, I wasn’t sure it was sweet enough for me but I quickly became addicted and they didn’t last long.
★★★★★
Lindsay Pleskot says
Soooo happy you’re loving them Karrie! We are addicted in our house too! And you can always adjust the sweetness to taste if you want something a bit sweeter! Enjoy!
Andrea says
These were absolutely fantastic! My new fave – used cashew butter as a substitute!
★★★★★
Lindsay Pleskot says
Yay! So happy to hear Andrea! We have been making these non-stop too…I’ll have to try it with the cashew butter! Did you do it with the cherries or another filling? We’ve been loving white chocolate apricot 🙂
Andrea says
I did not modify the recipe except for the cashew butter. White chocolate apricot sounds delicious!
★★★★★
Lindsay Pleskot says
Look forward to hearing what other combos you try Andrea!
Karen says
Super easy to make and loved by the whole family. I planned to use dried cranberries but didn’t have much, so added some walnuts and a handful of marshmallows. Turned out great! Next time I want to try the recipe as is. My husband and 5 year old also loved them.
★★★★★
Lindsay Pleskot says
So happy to hear they were a hit with the while family Karen! I love what you did with the add ins! We recently did a batch with chocolate chips and marshmallows to do a s’mores version and another with raisins, dates, walnuts and chocolate chips. Can’t wait to aww what you think of the other combos!
jacquie says
these look delicious. However, the recipe would not be vegan even w/ the egg substitute due to the honey. Would there be a vegan substitution for that?
thanks.
Lindsay Pleskot says
You are absolutely right! Sorry I missed that! I haven’t tried them but they should work with maple syrup or brown rice syrup! Let me know if you try them out!