Crunchy Almond Butter Oatmeal Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

3/4 cup old fashioned oats (gluten-free, if using)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted no-stir almond butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

Directions

In a small bowl, whisk together oats, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter, brown sugar, and sugar until well mixed, about 2 minutes. Add egg and vanilla and beat to combine. Beat in oat mixture. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.

Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Portion out dough by the rounded tablespoon, lightly rolling each portion of dough together in your hands to create a smooth ball. Place balls on baking sheet and bake just until brown at the edges, about 15 minutes. Let cool completely on the baking sheet before moving (see note).

Nutrition

• Serving Size: Makes 2 dozen cookies
• Calories: 108 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 69 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 3 g