Maple-Almond Oatmeal Cookies

Boy, I tell you it was a process getting these cookies here! Cookies are one of my specialties and usually it doesn’t take me many tries to get great results but these ones were a bit tougher. It’s not that any of the other trials didn’t taste good; an imperfect cookie is still a cookie so it’s gonna taste good. I simply wasn’t happy with the texture. Using oats means decreasing the amount of flour, otherwise you risk dryness, but this means finding the right ratio of flour to oats and adjusting the baking time with each trial and blah blah blah blah blah. But that’s all irrelevant now!

These cookies have that wholesome, classic oatmeal cookie taste. They aren’t too sweet, but they’re chewy, soft, and perfect with chocolate. I love using mini chocolate chips for cookies because they distribute the chocolate well. Although sometimes I like to add half chunks half chips just to change things up, but that is just a suggestion. Whatever you chose to do you will have delicious cookies. Completely oil-free, one bowl, and delicious AF!

Makes 24 cookies

For the wet:

  • 6 tablespoons natural almond butter
  • 4 teaspoons non-dairy milk
  • 3/4 cup maple syrup
  • 1/4 cup vegan brown sugar
  • 2 teaspoons vanilla extract

For the dry:

  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 1/4 cup unbleached all-purpose flour
  • 1 1/4 cup rolled oats
  • 1/2 cup to 2/3 cup vegan chocolate chips or chunks (depending on how much you like chocolate)


  • Preheat the oven to 350 F and line two large baking sheets with parchment paper.
  • In a large bowl add the almond butter, milk, syrup, sugar and vanilla. Stir well until it comes together
  • Add the salt to the wet mixture and stir until it is incorporated. Next add in the baking powder and stir until it is incorporated as well.
  • Add the flour and rolled oats at the same time and stir just until everything comes together. Fold in the chocolate chips.
  • Wet your hands and shake off the excess water. You want them to be damp but not dripping. Using 1 1/2 to 2 tablespoons of dough per cookie, roll the dough into balls and place them on the baking sheet. Flatten them down with the palm of your hand; you don’t need them to be perfectly flat, but the cookies don’t spread a ton so keep that in mind.
  • Place one tray in the oven and bake for 13 to 14 minutes, or less for very soft results. Let them cool on a baking sheet for at least 10 minutes then transfer them to a cooling rack to let them cool for 10 minutes more. Bake the next tray after the first has been removed from the oven and do the same.
  • Once cool, eat or store!

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