Easy, flourless almond butter oatmeal cookies you can mix together in no time. Loaded with oats and chocolate chips, these cookies are naturally gluten-free!

Hundreds of reviewers agree these cookies are delicious! This recipe was originally published in 2013 and has been a long-time reader favorite on my site! The recipe has been updated with new photos and step-by-step instructions.

stack of almond butter cookies on white parchment paper with cooling rack in background

These flourless almond butter cookies are just about as easy as cookies get! They only take a few minutes to throw together and I always have the ingredients for them on hand. They are crispy on the outside and chewy in the center.

These cookies are great for those nights when you want an easy treat. I love that I can make these start to finish in about 45 minutes to curb any cookie cravings.

The oats give them a yummy texture and flavor. You can also make these with peanut butter. I’ve brought these cookies to parties and potlucks and nobody ever guesses they are gluten and dairy-free!

If you like these cookies you also might like my gluten-free peanut butter cookies, almond flour chocolate chip cookies, gluten-free oatmeal chocolate chip cookies or gluten-free monster cookies!

Jump to:

Ingredients You’ll Need

ingredients set out in bowls on marble background
  • Almond Butter: I opt for roasted salted natural almond butter. If you use unsalted almond butter you’ll want to increase the amount of salt slightly.
  • Oats: You’ll want to use rolled oats in this recipe. To keep these cookies gluten-free, be sure to use gluten-free oats
  • Eggs: Help hold these almond butter chocolate chip cookies together. People in the comments have said they’ve had great results using a flax egg instead!
  • Brown Sugar: I like to use brown sugar instead of white sugar for a chewy texture. Coconut sugar works great in this recipe if you prefer!
  • Chocolate Chips: Any kind will work. I like to use dairy-free dark chocolate chocolate chips. 

Tip: Be sure to give your creamy almond butter a good stir before measuring it for this recipe. These turn out way better when you don’t use the dry almond butter from the bottom of the jar. Save that for toast and make these with almond butter that is still nice and creamy.

Try these coconut flour banana muffins made with almond butter! I also like adding a spoonful of almond butter to these banana oat pancakes.

How to Make Almond Butter Cookies

how to mix together the dry and wet ingredients
  • Start by stirring together the oats, baking soda and salt. 
  • Using an electric mixer, beat together the almond butter, eggs, sugar, and vanilla extract in a large bowl until totally smooth.
how to add oats and chocolate chips to the cookie dough
  • Add the oat mixture to the almond butter mixture and mix to throughly combine.
  • Mix in the chocolate chips. 
scooped dough on baking sheet and baked cookies
  • Using a cookie scoop, scoop the cookies onto lined cookie sheets.
  • Bake the cookie dough balls until slightly crispy and set. Let the cookies cool for a couple minutes on the baking pan. Then transfer to a wire rack to cool completely.
  • Top them with a little bit of sea salt if you like!

MAKE-AHEAD AND STORAGE TIPS

There are a few options for making and storing these cookies in advance. 

  • The dough can be made and kept in the refrigerator for up to 2 days.
  • Alternatively, the dough can be scooped into balls and the dough balls can be frozen. Bake directly from the freezer by adding on 2 minutes to the cook time. Perfect for gluten-free cookie cravings!
  • Leftover baked cookies can be stored at room temperature in an airtight container.
close up shot of almond butter cookie to show texture

More Gluten-Free Cookies Recipes

I hope you like this almond butter cookie recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!

close up shot of flourless almond butter cookie
5 from 46 votes

Flourless Oatmeal Almond Butter Cookies

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 20 cookies
Easy almond butter cookies you can mix together in no time. Loaded with oats and chocolate chips, these cookies are naturally gluten-free!

Ingredients

  • 2/3 cup gluten-free rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt use 1/2 teaspoon if using unsalted almond butter
  • 1 teaspoon cinnamon
  • 1 cup almond butter
  • 2/3 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup chocolate chips

Instructions 

  • Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine the oats, baking soda, salt and cinnamon. Stir to combine.
  • In the bowl of a stand mixer, beat the almond butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.
  • With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
  • Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 9-11 minutes. Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely. Enjoy!

Notes

INGREDIENT NOTES:
  • Almond Butter: I opt for roasted salted almond butter. If you use unsalted almond butter you’ll want to increase the amount of salt slightly.
  • Oats: You’ll want to use rolled oats in this recipe. To keep these cookies gluten-free, be sure to use gluten-free oats
  • Brown Sugar: Coconut sugar works great in this recipe if you prefer!
  • Chocolate Chips: Any kind will work. I like to use dairy-free chocolate chips. 
MAKE-AHEAD AND STORAGE TIPS:
  • The dough can be made and kept in the refrigerator for up to 2 days.
  • Alternatively, the dough can be scooped into balls and the dough balls can be frozen. Bake directly from the freezer by adding on 2 minutes to the cook time.
  • Leftover baked cookies can be stored at room temperature in an airtight container.
Tip: Be sure to give your almond butter a good stir before measuring it for this recipe. These turn out way better when you don’t use the dry almond butter from the bottom of the jar. Save that for toast and make these with almond butter that is still nice and creamy.

Nutrition

Calories: 152kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 155mg | Potassium: 119mg | Fiber: 1g | Sugar: 11g | Vitamin A: 35IU | Calcium: 61mg | Iron: 0.8mg
 

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I made them and I love them! I even gave some to people without telling them they were gluten and flour free and they had no idea. I can’t wait to make different variations! Thank you so much for this awesome recipe!

    1. Hooray! I’m so glad the cookies turned out for you. That’s always the best when nobody can tell they’re gluten-free. Thanks for the comment!

  2. 5 stars
    Just made a batch and a half and they came out soft and delicious!! Added chocolate chips and some shredded coconut..scrumptious! Thank you for a great, easy recipe!

  3. 5 stars
    These were the softest cookies I’ve ever made! At first they came out of the oven and didn’t flatten but then once they had cooled off they were the gooiest, softest cookies I’ve ever made. I had to cook them an extra minute or so but even 2 days later they are still soft!

  4. 5 stars
    Mine didn’t really flatten either like the picture. I substituted eggs for vegan substitute and almond butter for cashew butter. They were absolutely delicious even the batter was amazingly addictive before baked

  5. 5 stars
    I modified this recipe by adding 1/4 c of ground flax seed and 1/3 c of chocolate brewers yeast, to make them into lactation cookies. I also used Splenda brown sugar blend instead of straight brown sugar to bring the carb count down a little. They turned out so good! Absolutely delicious, bordering on addictive, I’ve had 3 already and have to make myself stop. The dough was sticky as noted, a little hard to work with and my scoops were more than 2 tbsp each. Even so, I ended up with 24 large cookies. My husband, who doesn’t even like oatmeal cookies, says they’re delicious! Definitely something I will make again.

  6. 5 stars
    I made these and they turned out tasty but they didn’t flatten. They sort of stayed ball shaped. Can’t figure out why that happened.

    Thanks

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