Best Vanilla Almond Butter Recipe

Bring these cookies along on your next bike ride—solo or with a group. They’re sturdy, so they won’t crumble in your backpack, and the dried fruits, seeds, and JUSTIN’S® Vanilla Almond Butter make for a tasty snack that’ll keep you fueled for the whole ride. Makes about 18 cookies


  • ¾ c. old-fashioned (not instant) oats
  • ½ c. all-purpose flour
  • ½ tsp. baking powder
  • ¾ tsp. ground cardamom
  • 5 tbsp. unsalted butter, melted and warmed
  • ¼ c. maple syrup
  • ½ c. JUSTIN’S® Vanilla Almond Butter
  • 1 large egg
  • ½ c. sliced dried apricots
  • ½ c. raisins, preferably jumbo
  • ¼ c. pepitas
  • 3 tbsp. sesame seeds


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Add oats, flour, baking powder, and cardamom to a small bowl. Whisk to combine.
  3. In a large bowl, combine butter, maple syrup, and vanilla almond butter. Stir until smooth. Add egg and mix to combine. Add dry ingredients and fold to incorporate. Add apricots, raisins, pepitas, and sesame seeds. Mix with a spoon or spatula until ingredients are evenly distributed.
  4. Using two spoons, form dough into flat rounds, approximately 2½ inches in diameter, using about 3 Tbsp batter per cookie, Drop onto baking sheets, 1½ inches apart.
  5. Transfer to oven and bake, rotating halfway through, until the undersides are lightly golden brown and cookies are set, 14-16 minutes.
  6. Remove from oven and let cool before serving.

Per serving: 150 cal, 8 g fat (3 g sat), 3 g protein, 36 mg sodium, 17 g carb, 9 g sugars (4 g added sugars), 2 g fiber

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