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Maple Oatmeal Brown Butter Almond Cookies

Tucker Shaw

BY Tucker Shaw

PUBLISHED April 27, 2026

If you can easily find Grade A Dark syrup, use that for deeper maple flavor. But Grade A Amber works just fine. Choose either light or dark brown sugar; the difference is negligible here. If you can't be bothered to toast your oats and nuts, don't worry, the recipe still works (your cookies will just be a little less flavorful). For a gluten-free version, you may substitute oat flour, but increase the amount to 1 1/4 cups, and be sure to rest the dough for a full 24 hours before baking.

 

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Maple Oatmeal Brown Butter Almond Cookies

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Makes about 20 cookies 1x

Time 30 minutes active time, plus 4 to 24 hours resting

Units Scale

Ingredients

  • 1/2 cup roughly chopped almonds
  • 1 1/2 cups rolled oats
  • 1/2 cup (1 stick) butter
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Instructions

  1. Toast the almonds: Place chopped almonds in a dry skillet over medium-high heat for about 4 minutes, shaking the pan as they cook, until the nuts become golden and fragrant. Remove immediately to a bowl to cool (don’t overcook).
  2. Toast the oatmeal: Place the oatmeal in now-empty skillet over medium-high heat and cook for about 5 minutes, stirring occasionally with a wooden spoon, until edges are golden and oats are fragrant. Remove to bowl with the almonds.
  3. Add butter to now-empty (again) skillet and place over medium-high heat to melt. Continue to cook, stirring frequently, until solids have separated and turned deep golden brown, about 5 minutes. Remove to a bowl (do not overcook). Add brown sugar, maple syrup, salt, and baking soda to the bowl and whisk until mixture is smooth and slightly cooled. Whisk in egg and vanilla extract until thoroughly incorporated. Stir in flour until just combined. Fold in almonds and oats. Refrigerate dough in an airtight container for at least 4 hours or overnight.
  4. Heat oven to 350°F. Line sheet pan with parchment. Drop heaping tablespoon-sized mounds of dough onto parchment, leaving at least 2 inches between each portion. Lightly press each mound of dough into small disc. Bake 11 minutes, then remove from oven and let cookies cool on pan for 5 minutes. Remove to wire rack. Allow sheet pan to cool completely before cooking another batch. Store cooled cookies in airtight container for up to 4 days.

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