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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


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.


  • 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


  • 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!


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