Gooey Almond Butter Cookies


  • 1 Cup of Oats, Gluten Free (100g)
  • 1/2 Teaspoon of Baking Powder
  • 1/3 Cup of Coconut Sugar (50g)
  • 1/4 Cup of Almond Milk, Unsweetened (60ml)
  • 1 Tablespoon of Coconut Oil, Melted
  • 6 Teaspoons of Almond Butter

These cookies are the perfect afternoon treat with a cup of tea or a great way to refuel during the mid-morning slump. They’re delicious both hot and gooey straight from the oven or cooled and chewy on the go!


Start by placing your oats in a food processor and blending them until they are powdery like flour.


Combine the oat flour, baking powder and coconut sugar in a bowl.

Next, combine the almond milk and melted coconut oil and then add them to the dry ingredients.

Scoop 1 tablespoon of the mixture onto your baking sheet and use your fingers to make a little indent in the centre of the batter.

Fill this space with a teaspoon of almond butter and then use your fingers to fold the sides back over the almond butter (it’s easier than it sounds!)

Repeat this with the other five cookies and bake at 180’C for 10-12 minutes, just until golden brown.

I like them best served hot right out of the oven so that the almond butter oozes out of the gooey centres!

0 Comments to Gooey Almond Butter Cookies

  1. Fran says:

    they look absolutely gorgeous! Have you tried using brown rice syrup as a sweetener ever? Just wondering if it packs the same sugar punch as agave

  2. These look tasty. And it’s not a giant batch either like a lot of recipes.