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.
Do you have a suggestion for a substitute for the eggs? I have a co-worker who has both gluten and dairy allergies and one with a gluten and egg allergy. Finding recipes for our pot luck lunches for both is tricky.
I think a flax egg would work well in these cookies! Just mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and use that in place of the egg. I’m not sure if it would work best with 1 or 2 flax eggs as I haven’t tried this myself. Let me know if it works!
I ended up using Bob’s Red Mill egg replacer and the dairy free mini chocolate chips. They came out so good! Even my picky teenager liked them! I will keep this as a go to dessert for my co-workers with allergies when we have our next pot luck! Thanks!
Thank you for this recipe. I also suffer from celiac disease and have to follow a gluten free diet. I crave sweet and this were so good I added pecans in my batch causr I love nuts in my cookies. Looking forward to more of your recipes.
I made these and they’re very yummy! I think the key was that the almond butter I used is very smooth. I used Thrive Market’s brand. Because the recipe includes 2 eggs in a small amount of batter, the cookies are actually more like meringue. I also used half oatmeal flour + half oatmeal just to see how it would turn out. (And eliminated the cinnamon.)
Could you sub the almond butter for peanut butter and the brown sugar for coconut sugar? Thanks
Yes I think that would work great!
So delicious! Thank you!
Started making these bad boys at 11:00pm,done by 11:30. Clearly a little naught so late at night but WORTH IT. Next time I’ll add slightly less sugar or replace the chocolate chips with dried blueberries or cherries.
So glad these could be a delicious late night treat! 🙂
Can you substitute the almond butter for regular butter? We have an almond allergy!
Regular butter won’t work in place of the almond butter. I would try a different cookie recipe. These Buckwheat Chocolate Chip Cookies are nut-free and so delicious! https://meaningfuleats.com/gluten-free-buckwheat-chocolate-chip-cookies-video/
These were great! The almond butter I used was Justin’s ‘Vanilla’ so i decreases the brown sugar to compensate for the already present sweetness.
These are especially great cold!
OMG….the best cookies I have ever baked. The only change was decreasing sugar to 1/2 cup and chocolate chips to 1/4 cup and they still turned out sweet! Will make these as my go to gluten free cookie! THANK YOU!!!!
I’m so glad to hear that! Great to know they are good with the sugar reduced as well.
Thanks so much for this recipe! I tried it today and they came out wonderfully!! I don’t have a metal spatula and I ran out of parchment paper (i’ll have to deal w/ the baking sheet the old fashioned way) so they crunched a little but i’ll remember that for next time!
These cookies were awesome. I did heat up my almond butter in the microwave until it was soft ( not sure if this was mentioned). They were very tasty and were a normal consistency , as cookies with flour. So, if your almond butter is hard nuke it. Just thought I’d share.
That’s a great tip! Thank you!
These were SO delicious! I added 1/4 cup of Pamela’s GF baking mix to the recipe. Everyone (GF and non GF) loved them! Thanks for the great recipe.
Hi! I had to manually press mine down after baking. Is that normal?
Hi,
The recipe looks delish and I can’t wait to try it. I’ve gone through the comments and have noticed that you’ve been asked for a substitute for mostly every ingredient except for the eggs. Would you have an recommendation ?
Thanks so much !
Hi Misha! I haven’t tried this myself, but I think a flax egg would work great in these. Let me know if you try it!
Turned out very dry, fell apart. Also I would half the cinnamon, love almond butter but could not even taste it in the cookie 🙁
sorry, had to throw em out.
HOWEVER I made this other recipe on the site: Classic flourless peanut butter cookie…. AWESOME!
These can turn out dry if you don’t mix the almond butter together so the oil is incorporated. If you use almond butter from the bottom of the jar that is all solid they might turn out dry!