Gluten-Free Oatmeal & Almond Butter Cookies for Kids

Published: September 14, 2018 | By: Kristina Stosek

Prep Time 10 Minutes

Difficulty Easy

Cook Time 15 Minutes

Serves 24

Gluten-Free Oatmeal & Almond Butter Cookies for Kids

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Tasty Oatmeal and Almond Butter Cookies kids love! When I created this gluten-free oatmeal and almond butter cookie recipe, I wanted to keep it as healthy as possible. To do this, I kept the sugar low and protein high and still kept the cookie texture and flavour delicious.

a healthier gluten-free oatmeal cookie…

To keep the fats healthier, I combined unsweetened roasted almond butter with butter and coconut sugar to reduce blood sugar spikes. If you are looking for a healthier dairy-free oatmeal cookie check out this Gluten-Free Oatmeal and Raisin Cookie Recipe.

Perfect oatmeal and almond butter cookie for kids!

Why is this cookie so good? Because this gluten-free oatmeal and almond butter cookie contain less than 3 grams of sugar and approximately 2.5 grams of protein per cookie. And since it tastes so good, both the parents and kids will be happy 🙂

feel free to add raisins for extra sweetness…

I have not added raisins, but if you wish, add 1/2 cup sulphite-free raisins to make these oatmeal and almond butter cookies more nutrient-dense.

For our entire list of delicious cookies, check out these gluten-free cookie recipes.

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Ingredients

1 cup certified gluten-free rolled oats

1 cup all-purpose gluten-free flour blend

1 tsp. GF ground cinnamon

1/2 tsp. baking soda

1/3 cup butter, melted

1/4 cup organic unsweetened roasted almond butter

1/2 cup coconut sugar

1 Tbsp. Molasses

1 large egg, at room temperature

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Instructions

Preheat oven to 350 F

Place oats in a food processor and process until the oats become about half their size. Add flour, cinnamon and baking soda and mix to combine

In a medium bowl mix butter, almond butter, coconut sugar, molasses and egg until creamy. Add the dry mixture and mix until combined

Place a heaped tablespoon of mixture 1-inch apart on a non-stick baking sheet, and press the cookie on top to slightly flatten them

Bake for 13 - 15 minutes until golden. Cool on the baking sheet for 10 minutes before transferring onto a cooling rack 

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