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.
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, almond flour sugar cookies, gluten-free oatmeal chocolate chip cookies or gluten-free monster cookies!
Ingredients You’ll Need
- 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
- 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.
- Add the oat mixture to the almond butter mixture and mix to throughly combine.
- Mix in the chocolate chips.
You also might like these gluten-free chocolate chip 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.
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!
Flourless Oatmeal Almond Butter Cookies
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
- 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.
- 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.
thanks for the recipe they are really nice I thunk they are a bit to wet though
i think i made them to big though… I used 2 tablespoons
How many cookies does it make? Thank you
16-20 cookies!
these were amazing. I have been trying GF recipes for a couple weeks now and this is by far the best. The only question I have is in your description you stated they were crispy on the outside and soft on the inside but mine were pretty soft and moist all the way around. I’m not complaining but sometimes GF recipes miss the crispness from unhealthy recipes. Any suggestions on how to attain that crispness? TIA!
Can I make this with all purpose flour? Like a non-GF version? Thanks!
Since these cookies have no GF flour, I don’t think you need any all-purpose flour for this recipe. You can use any nut butter you like though!
Can I use coconut flour instead of oat flour?
Unfortunately I don’t think that would work well here. Coconut flour has very different properties than any other flour. Sorry about that!
Has anyone tried raisins instead of choc chips? How did they turn out?
I just made these….the second batch is in my oven. They are amazing. I didn’t have any parchment paper, so I oiled my cookie sheet with olive oil. It didn’t compromise the taste of the cookie. Also, my oven might be wonky but I left the first batch in for about 13 or 14 minutes rather than 9 to 11.
Thanks so much!! I might try these with honey next time or coconut palm sugar.
This is good to know! I’m glad you like the cookies!
But vanilla extract is derived from corn…so how do I substitute that?
Make your own vanilla extract using vodka and vanilla beans.
These were a total fail for me. I copied everything exactly but they stayed shaped like a ball 🙁
I’m sorry these didn’t work for you! I’ve never had a problem with this recipe, but one reason they might stay shaped like a ball is if you don’t give the almond butter a good stir before measuring. I hope this helps!
These sound yummy! May try some Splenda instead for my daughter since she has high triglycerides as well as my hubby. Can anyone tell me how many one batch makes? Thank you
Hello Erin-
We really appreciate the ‘sweet treats’ we have found on your site- Today I am trying the ‘Flourless Oatmeal Almond Butter’ cookies and I would like to use Rapadura in place of the Brown Sugar-do you think this would work?
Thanks for all the work you put into this site-
Kelli
Hi Erin-
Just took the first batch out of the oven- absolutely heavenly- these are our new favorites- which is a tough choice when choosing from your cookie recipes!
I did not change out the Brown Sugar with the Rapadura- I am a little bit of a chicken when it comes to changing ingredients in a recipe- (glad now that I didn’t).
So good, so easy- Thank-you ERIN. 😉
Kelli
Also, how can I alter this recipe so I don’t have to use so much almond butter at once?? I don’t get to buy almond butter very much because it’s a bit expensive for me at fresh market so I don’t want to use too much 🙂 thank you!
You can use part peanut butter if you don’t want to use all almond butter. There are no other substitutes for the nut butter in this recipe, unfortunately!
Is there something I can omit for the brown sugar? I want to try and make these refined sugar free!
Coconut sugar works well in this recipe!
These are so yummy! Light and flavorful. I used part almond butter and coconut oil because I only had about half a cup of almond butter left 🙁 It was probably a little thinner, but still held together and so tasty.
I am almost embarrassed to ask but where do you find almond butter??
Not embarrassing at all! I get mine at Costco or Trader Joe’s. I think most regular grocery stores carry it over by the peanut butter as well.