Easy almond butter cookies you can mix together in no time. Loaded with oats and chocolate chips, these cookies are naturally gluten-free!
These 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!
Key Ingredients
- 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.
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.
How to Make Almond Butter Cookies
- Start by stirring together the oats, baking soda and salt.
- Using a hand mixer, beat together the almond butter, eggs, sugar, and vanilla until totally smooth.
- Add the oat mixture to the almond butter mixture and mix to throughly combine.
- Mix in the chocolate chips.
- Scoop the cookies onto a lined baking sheet.
- Bake until slightly crispy and set.
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.
- Leftover baked cookies can be stored at room temperature in an airtight container.
More Gluten-Free Cookies:
Almond Flour Chocolate Chip Cookies
The Best Gluten-Free Oatmeal Chocolate Chip Cookies
Healthy Chocolate Chip Cookies from Veggie Balance
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Flourless Oatmeal Almond Butter Cookies
Ingredients
- ⅔ cup gluten-free rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt, use ½ teaspoon if using unsalted almond butter
- 1 teaspoon cinnamon
- 1 cup almond butter
- ⅔ cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅔ 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!
Recipe 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.
Sara MacCracken says
Love the recipe, making them now. Added a bit of tahini just for fun. Doubling the recipe so substituted some butter so that I don’t use up all the almond butter in the house. also used coconut sugar. Baking now!
LoveAndSqualor says
These are great! Great from the pan, still warm, and even better after a day or 2, once the oats have a chance to get extra chewy. I used raisins instead of chocolate, because that’s what I had on hand, and because I love an oatmeal raisin cookie. I’m generally a butter-and-gluten-loving girl, but I wouldn’t have these any other way. Thanks for the great recipe and for teaching me a new cookie base I can build on when I’m low on flour or butter, or when I’m trying to keep things a bit more healthy! ❤
Cat says
I made these and they are delicious! They are really chewy. Keeping this recipe so I can make them again and again 🙂
Cheryl says
Your Flourless Oatmeal Almond Butter Chocolate Chip Cookies are absolutely delicious! I had some almond butter that I needed to use up & I followed your recipe exactly & they turned out so yummy! My husband just loves them! Thanks so much!
Erin Collins says
I’m so glad you enjoyed them! Thanks for the comment.
Cheryl says
I made these today & followed your recipe exactly. They turned out great and they are so very yummy!
Thank you so much for sharing!
Meg says
So what is considered one serving? Recipe sounds relish!
Leanne says
This recipe was super easy and made delicious cookies! Thanks for sharing!
Natasha says
I made these with flax egg. Soooooogooood!
Erin Collins says
Great to know they turned out with a flax egg!
Gail LePine says
These cookies are delicious! I will definitely make them again.
Erin Collins says
I’m so glad you liked them!
Yali says
Can I subsitute almond butter for sunflower seed Butter?
Sandra Davis says
Has anyone substituted the brown sugar with splenda brown sugar? And if so, what was the ratio?
Sheetal says
Great easy recipe. I made it over summer break with my 10yo because he was getting bored , also I had almond butter sitting hard on my counter . I replaced brown sugar with regular since that was the only thing I didn’t had , so didn’t get the same color n texture but the cookies turned out to be delicious. The batter was indeed sticky.
Pam says
I made these cookies today, following the recipe exactly and they are really delicious. They looked just like the photo and are soft and chewy and crispy too. Easy and quick to make. Thanks,
Carole says
Can not wait to give these a try.
Hannah Ralph says
I am vegan so I used a flax egg, and they turned out amazing! Absolute perfection!!! Thank you for this great recipe. 🙂