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Delicious cherry oat almond butter cookie recipe by Lindsay Pleskot, registered dietitian

Soft & Crispy Oatmeal Almond Butter Cookies with Fresh Cherries


  • Author: Lindsay Pleskot
  • Prep Time: 10 min
  • Cook Time: 15 min
  • 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

Scale
  • 1 cup oat flour
  • 3/4 cup Western Family quick oats

  • 1/3 cup Western Family 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

  • 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.

  • Category: Desserts
  • Method: Baked
  • Cuisine: north american

Keywords: summer recipe, healthy dessert, gluten free recipe

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