Almond Butter Oatmeal Cookies

Since my youngest son has been diagnosed with dairy, egg and peanut butter food sensitivities, the way I bake around here has changed quite a bit. Throw in the fact that I am trying to reduce the amount of refined sugar we eat and well, let's just say, I've had to rely on a few resources to help me along the way.

One of my favorite online bakers is Michelle of Brown Eyed Baker. She posted a very yummy looking peanut butter oatmeal chocolate chip cookie recipe that I knew I would have to try out. I then turned to one of my favourite cookbooks, Allergy Free Cookbook to read up on substitutions. No refined sugar? I used crushed brown cane sugar instead of white refined sugar and the results were delicious.A few tweaks here and there and what we end up with is a fabulous dairy free, egg free, and peanut free cookie!

Here's the orginal recipe with tweaks in brackets. Whatever you choose to do, the results will be delicious!

Almond Butter Oatmeal Cookies
Original recipe from Michelle of Brown Eyed Baker
(Makes 16 large cookies or 24 if you make them smaller)

1 cup all-purpose flour (I used half whole wheat and half white)
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature (I used dairy free margarine)
½ cup creamy peanut butter (I used almond butter)
½ cup granulated sugar (I used crushed raw cane sugar)
1/3 cup light brown sugar (Again, raw cane sugar)
½ teaspoon vanilla extract
1 egg (I used 2 tablespoons applesauce)
½ cup rolled oats (I used old fashioned large flake could use quick too)
1 cup semisweet chocolate chips (dairy free)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut (almond butter), granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg (applesauce) and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Cari Snell is a mom, wife and the editor and recipe wrangler of Can I get the Recipe? An online source providing weekly printable recipes, shopping lists, great giveaways and more.

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