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Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter.

Source: EatingWell.com, February 2018


Recipe Summary

25 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinnamon, vanilla and salt. Let cool slightly.

  • Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.


To make ahead: Refrigerate in an airtight container for up to 5 days.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

1 cookie
113 calories; protein 2.6g; carbohydrates 9.3g; dietary fiber 1.6g; sugars 4g; fat 7.8g; saturated fat 2.7g; vitamin a iu 6.1IU; folate 7.8mcg; calcium 42.6mg; iron 0.6mg; magnesium 31.1mg; potassium 94.7mg; sodium 35.9mg; added sugar 3g.

1 1/2 fat, 1/2 starch