Flourless Oatmeal Almond Butter Cookies

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. 

• 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!

5 from 50 votes

Flourless Oatmeal Almond Butter Cookies

Author Erin Collins

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!

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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