How do you make healthy Oatmeal Almond Butter Cookies without measuring, you ask? I’m so glad you did! Keep reading to find out how you can’t go wrong by just “throwing” ingredients together to make these cookies.
What are No-Measure Oatmeal Almond Butter Cookies?
I am always finding ways to “healthify” traditional treats, and I was in the mood for some cookies this time around. I had a few ingredients that I needed to get rid of, so I decided to try my hand at some no-measure Oatmeal Almond Butter Cookies, and it turned out to be a success! So much so, I make them all the time with the ingredients that need to get used up in my home.
I just eyeball all of my ingredients into a bowl, mix them up and form them into cookies! They are refined sugar-free, dairy-free and gluten-free.
The Ingredients for No-Measure Oatmeal Almond Butter Cookies
This is where it gets fun! You can change the ingredients in any way that suits you and what you have in your kitchen! Generally, I like to use the following staple ingredients in my cookies:
Overripe bananas
I like using bananas as a sugar substitute in my baking. They also bring more moisture into the cookies and help to bind the ingredients together. It is important to use overripe bananas for a sweeter result. I typically only use one banana, unless I am hoping to yield a larger batch of cookies…in that case, I will add another!
Almond butter (or any preferred nut butter)
Nut butters have high fat, fibre and protein and, therefore, can serve a number of purposes when added to baked goods. Firstly, nut butters are a good replacement for oils or butters, due to their fat content. The fibre in nut butters help to balance out the sugars in a recipe. Protein gives these cookies a bit more structure and allows them to hold up well! I like to add a healthy pour of almond butter…say a 1/2 cup or so!
Egg
As in any baking recipe, the job of the egg is to bind everything together and create structure. Think of it as the “glue” that holds everything together. If I’m hoping for eight cookies, I use one egg.
Gluten-free rolled oats
The oats are the main dry ingredient in this recipe and they replace the flour in a normal cookie recipe. Without the oats, your cookies would lack form and be very “goopy.” They are also much healthier than all-purpose flour! This is the ingredient that I truly have no measurements for – just pour in a bit at a time until the batter is not too wet, but not too dry. Eyeball it!
Vanilla
You should not skip this flavour bomb! Always use pure vanilla extract in any baking you do. If you would like to see how you can make your own at home, check out my Instagram reel (@nevernoteatingca). It takes two minutes to make!
Cinnamon
I like adding cinnamon to these cookies to add a little bit of warmth. Plus, I just love cinnamon!
Maple syrup
Along with the bananas, the maple syrup offers sweetness to these cookies. Depending on how much of a sweet tooth you have, pour in a small amount, or add a bit more to amplify that maple flavour!
Sugar-free chocolate
Because I wanted to make these cookies healthy, I decided to use sugar-free chocolate, but you can use whatever chocolate you want! I like a lot of little chocolate pools in my cookies, so I add a LOT of chocolate!
How to bring the ingredients together
Begin by using a hand mixer or a whisk to mix all of the wet ingredients together, just as you would in any normal baking recipe. Mash the banana(s) and pour in some almond butter, add an egg, some vanilla and maple syrup, according to how sweet you would like it.
Next, sprinkle in some cinnamon and pour in a small amount of oats, mixing until everything is combined. Continue to add more oats until the batter comes together and is not too wet, but not too dry. Fold in some chocolate and scoop onto a parchment-lined baking sheet. Flatten the cookies with your palm and bake in a 350 degree oven for around 10 minutes, or until cookies are set and release easily from the tray. You will notice the bottoms beginning to brown when they are ready.
Other healthy recipes you NEED to check out:
Vegan Protein Energy Balls (the perfect post-work, pre-workout snack)
Dark Chocolate Protein Nuggets [high protein, high (good) fat…these get you through the day]
Vegan Power Muffins (a morning pick-me-up)
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No-Measure Oatmeal Almond Butter Cookies
*This recipe is NO-MEASURE. Please read above to get an idea of the purpose and amount of each ingredient.
Prep time: 10 minutes
Bake time: 10-13 minutes
Ingredients:
- banana(s), mashed
- nut butter
- egg(s)
- maple syrup
- vanilla
- salt
- cinnamon
- rolled oats (aim for gluten-free)
- sugar-free chocolate
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Use a hand mixer or a whisk to combine the mashed banana(s), nut butter, egg(s), maple syrup and vanilla.
- Add in a big pinch of salt, a sprinkle of cinnamon and some rolled oats. Stir with a wooden spoon to combine. Continue to add more oats until the batter is not too wet, but not too dry. It should be slightly sticky. Fold in the chocolate.
- Using a large cookie scoop, scoop the batter onto a parchment-lined cookie sheet. Flatten each cookie using the palm of your hand and bake for 10-13 minutes or until the cookies have set up and release easily from the cookie sheet. Let cool on a wire rack and store in an airtight container.
*Check out my Instagram reel to see a video on how these cookies come together!
