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!
Table of Contents
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.
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!
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! ❤
I made these and they are delicious! They are really chewy. Keeping this recipe so I can make them again and again 🙂
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!
I’m so glad you enjoyed them! Thanks for the comment.
I made these today & followed your recipe exactly. They turned out great and they are so very yummy!
Thank you so much for sharing!
So what is considered one serving? Recipe sounds relish!
This recipe was super easy and made delicious cookies! Thanks for sharing!
I made these with flax egg. Soooooogooood!
Great to know they turned out with a flax egg!
These cookies are delicious! I will definitely make them again.
I’m so glad you liked them!
Can I subsitute almond butter for sunflower seed Butter?
Has anyone substituted the brown sugar with splenda brown sugar? And if so, what was the ratio?
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.
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,
Can not wait to give these a try.
I am vegan so I used a flax egg, and they turned out amazing! Absolute perfection!!! Thank you for this great recipe. 🙂