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 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
- 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!
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.
- Category: Desserts
- Method: Baked
- Cuisine: north american
Keywords: summer recipe, healthy dessert, gluten free recipe