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These Gluten Free Chocolate Chip Almond Butter Oatmeal Cookies are made with just 5 ingredients! They are dairy free, flourless, and delicious!
Why this recipe works
I love a classic oatmeal cookie, but oftentimes they have regular flour and other ingredients I cannot have. These simple almond butter oatmeal cookies contain just 5 simple ingredients. Gluten free oats, almond butter (or nut butter of choice), eggs, coconut sugar, chocolate chips, and cinnamon. You can make them in 20 minutes from start to finish! Perfect for eating for dessert OR breakfast. You can also sub in whatever you have – peanut butter or nut butter of choice, and toppings of choice!
What You Need To Make These Gluten Free Oatmeal Chocolate Chip Cookies
- Old fashioned rolled oats– It’s important to look for gluten free oats if you have a gluten intolerance or Celiac Disease. I love Bob’s Red Mill brand and Thrive Market brand! Thrive’s is Certified GF, and Bob’s is batch tested and process it in a separate facility.
- Almond butter or nut butter of choice – peanut butter also works well. Please note if you use sun butter your cookies might turn green (which could be fun for St. Paddy’s!). Make sure the nut butter is smooth. My favorite is Costco almond butter. It only contains almonds and salt! My favorite peanut butter is Justin’s.
- Coconut sugar
- Eggs
- Baking soda
- Chocolate Chips – Enjoy life dark chocolate chips are my personal favorite.
- sea salt
- Cinnamon
You can get mostly all of these ingredients on Thrive Market! If you haven’t heard of Thrive, it’s an online retailer where you can get paleo & gluten free pantry staples for cheaper than retail price. It’s super convenient since everything ships directly to your doorstep! You can use this link to get 25% off your first order + a free gift!
This is my favorite mixing bowl set! I use them for everything.
How To Make Gluten Free Chocolate Chip Oatmeal Cookies
Combine the eggs, coconut sugar, and nut butter in a bowl and mix well using a fork. In a separate bowl, mix the oats, baking soda, and cinnamon. Add the dry ingredients into the wet ingredients and stir using a spatula. Fold in the chocolate chips (if using).
Drop ¼ cup spoonfuls onto a parchment-lined baking sheet. Press down using your fingers to form round cookies about 1 inch high and 3 inches wide. Bake them for 11-13 minutes. Let them cool for 15 minutes. Enjoy!
This recipe makes 12 cookies.
Other Fun Mix-Ins:
Don’t feel like you are limited to just chocolate chips! You could also turn these into delicious gluten free breakfast muffin tops by adding:
- Nuts – pistachios, pecans, or walnuts would be delicious
- Dried cranberries
- Raisins
- Coconut flakes
- Date pieces
Recipe FAQs
Regular oats are naturally gluten free, but they may come in contact with gluten-containing grains such as wheat, rye and barley at the farm, in storage or during transportation. For this reason, it’s important to look for gluten free oats if you have Celiac or a gluten intolerance!
These will stay good on the counter in a air-tight container for up to 5 days!
Yes! Let them cool completely, then place them in an air-tight container or sealed plastic bag. They will last for up to 2 months. Let them thaw completely to enjoy!
Yes! These are dairy free oatmeal cookies!
Yes, any nut butter will work for this recipe. Please note if you use sunflower seed butter, they may turn green!
No, but you can make them vegan but substituting 2 tbsp applesauce of 2 flax eggs instead of using regular eggs!
Other Gluten Free Dessert Recipes
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Gluten Free Almond Butter Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup creamy almond butter, or nut butter of choice
- 1 cup coconut sugar
- 2 eggs, room temperature
- 1 cup Gluten Free Old Fashioned Rolled Oats
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Add the almond butter, eggs, and coconut sugar to a large bowl and mix well using a fork.
- In a separate bowl, mix together the oats, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix. Fold in the chocolate chips.
- Drop ¼ cup sized spoonfuls onto a parchment-lined baking sheet. Press the cookies down to form cookies that are about 1 inch high and 3 inches wide.
- Bake for 11-13 minutes until the sides are starting to brown and they are cooked through. Let them cool for 15 minutes before eating. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Where are the oats and chocolate chips in the recipe? How much of each? Are these both 2 key ingredients? I really want to try them. Thanks
Hi! The recipe card at the bottom of the post has all of the quantities – just hit “jump to recipe” at the top of the page 🙂
These cookies are so easy to make and come out absolutely delicious. I have made them at least six times in the last six months. They are the only cookies my husband wants me to make any more and I’ve made a lot of cookies in our 49 years of marriage.
Thanks Christine!
In the recipe above it says
▢ 2 eggs, room temperature
▢ 1 cup
And then there is no ingredient.
I’m thinking it should say oats? Since I don’t see oats listed in the recipe?
Thanks for your help.
These were quick and easy to make and were delicious! I thought they were even better the next day. I’ll definitely make these again. Mary’s recipes are the best:)
Thanks Susan!
I tripled this recipe since I knew they would be delicious!!! So glad I did because we all LOVED them!! Another great recipe Mary…thank you!!!
Thank you, Jamie!
I was a little skeptical as they’re not the prettiest cookie..ha! but their taste more than makes up for it. They’re soft, flavorful. YUMMY.
So glad you enjoyed them!
These were delicious!! Thank you so much. I love your recipes.
Thanks Amanda!
Delicious! And so easy, thankyou for your recipes!!
Thanks Christene!
These were delicious! My daughter has an egg allergy so I made these with a flax egg and they turned out great!
Awesome, so glad you were able to make them work with a flax egg! Thank you!
Made these today using peanut butter. Super quick recipe and so nice to not have to pull out the mixer. Kids were so excited to come home to these! I will be making these often!
Woo hoo! So glad you all enjoyed them!