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, almond flour sugar cookies, gluten-free oatmeal chocolate chip cookies or gluten-free monster cookies!

Table of Contents

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. 

You also might like these gluten-free chocolate chip cookies.

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 64 votes

Flourless Oatmeal Almond Butter Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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. Finally, a truly delicious gluten free cookie that uses normal pantry ingredients. Thanks so much for sharing!

  2. I’ve made these several times now. I prefer mixing with a fork rather than mixer (less mess and hassle) and add chopped walnuts. Chill for a bit before rolling into balls. I flatten them about halfway through baking with a mug bottom covered in non-stick foil – works like a charm. GF hubby LOVES these.

  3. Unfortunately, mine did not come out anything like the picture. They were completely flat and tasted way too salty, and I even used unsalted almond butter.

    1. It can depend on how much oil is in your almond butter. Did you use the drier almond butter from the bottom of the jar? That cause them not to spread as much.

  4. The cookies look great! Going to bake them tomorrow as my first gluten free baking experience. I plan to sub the brown sugar out for coconut sugar-hope this works. Thank you for the excellent recipe!

  5. I love the recipe! We didn’t have enough almond butter so we added some tahini, and it turned out excellent! These are one of the best cookies we ever made!

  6. Very good flavor! I used a small icecream scoop that I alwsys use for cookies. The cookies did not flatten, but stayed in a ball. Everything was mixed well. Amy ideas why? Should they be flatened becore baking?

  7. I just made these and they were good but my cookies didn’t expand much at all. They expanded a tiny bit but they didn’t flatten out like in the picture. I followed the recipe perfectly, I wonder what went wrong…

  8. These look wonderful, but could you add the nutritional information as I’m carb cycling and need something I can have on my low carb days for a bit of variety.

  9. I’m vegan, do you think I could use an egg replacer in this recipe and still have them turn out ok?

  10. Thank you for the these delicious cookies recipe. I made these cookies but I reduced the almond butter amount by half. And I added the honey and increased the oatmeal half cup. I deleted the brown sugar, very tasty cookies.
    Tanya

  11. Hi! Love the concept of these cookies but they didn’t seem to turn out for me. They never flattened out nice like yours did and instead kind of stayed puffy and ball like… Where did I go wrong? Any suggestions? I have a pic I can send too. Thanks!!

    1. Hi Sacha! My guess would be you need to stir your almond butter to make sure it is smooth and creamy before measuring. Sometimes when I’ve used the bottom of the jar of almond butter or less “moist” brands of almond butter I’ve had the same problem. I hope this helps!

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