These gluten-free chocolate chip almond butter oatmeal cookies use only a few wholesome ingredients. They’re dairy-free, flourless, and satisfyingly simple.
Why this recipe works
This version of the classic oatmeal cookie keeps things short and straightforward while delivering great flavor and texture. The base is almond butter, rolled oats, eggs, and coconut sugar, with a touch of cinnamon and dark chocolate chips for sweetness. Because there’s no wheat flour, these cookies are naturally flourless and can easily be made gluten free by using certified gluten-free oats. They bake quickly—about 20 minutes from start to finish—making them perfect for a last-minute dessert or a grab-and-go breakfast. Swap in peanut butter or any smooth nut butter you have on hand, and add your favorite mix-ins to customize the batch.
What You Need To Make These Gluten Free Oatmeal Chocolate Chip Cookies
- Old fashioned rolled oats — use certified gluten-free oats if you need to avoid cross-contact with wheat, rye, or barley.
- Almond butter (or another smooth nut butter) — peanut butter works fine; sunflower seed butter can sometimes cause a green tint.
- Coconut sugar
- Eggs
- Baking soda
- Dark chocolate chips
- Sea salt
- Cinnamon
These pantry staples are flexible and easy to source. Choose a smooth nut butter with minimal added ingredients for the cleanest flavor.
How To Make Gluten Free Chocolate Chip Oatmeal Cookies
Preheat the oven to 350°F (175°C). In a large bowl, whisk the almond butter, coconut sugar, and eggs together until smooth. In a separate bowl, combine the rolled oats, baking soda, cinnamon, and sea salt. Stir the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Scoop 1/4-cup portions onto a parchment-lined baking sheet and gently press each mound to form rounds about 1 inch high and 3 inches wide. Bake for 11–13 minutes, until the edges are lightly browned and cookies are set. Remove from the oven and let cool on the baking sheet for about 15 minutes to finish setting. This recipe yields 12 cookies.
Other Fun Mix-Ins:
These cookies are a great platform for add-ins. Try:
- Pistachios, pecans, or walnuts
- Dried cranberries or raisins
- Coconut flakes
- Chopped dates
Recipe FAQs
Oats are naturally gluten free, but they can be contaminated by wheat, rye, or barley during growing, processing, or transport. If you have celiac disease or a gluten sensitivity, choose oats labeled gluten free.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Yes. Cool completely, then freeze in an airtight container or sealed bag for up to 2 months. Thaw before eating.
Yes—this recipe uses almond butter and dairy-free chocolate chips, so the cookies are dairy free.
Yes, any smooth nut butter works. If you use sunflower seed butter, the cookies may take on a greenish color.
Yes—replace the eggs with 2 tablespoons of applesauce or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) to make the recipe vegan.
Other Gluten Free Dessert Recipes
Vegan Chocolate Mousse
Paleo Chocolate Lava Cakes
Paleo Pistachio Pudding
Grain Free Millionaire Bars
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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°F (175°C).
- Add the almond butter, eggs, and coconut sugar to a large bowl and mix well with a fork until combined.
- In a separate bowl, mix the oats, baking soda, cinnamon, and salt.
- Stir the dry ingredients into the wet ingredients and fold in the chocolate chips.
- Drop 1/4-cup scoops onto a parchment-lined baking sheet and press each into a round about 1 inch high and 3 inches wide.
- Bake for 11–13 minutes, until edges begin to brown. Cool on the baking sheet for 15 minutes before serving.
Notes
Regular oats are naturally gluten free but can be contaminated with gluten during processing. Choose oats labeled gluten free if you require a strict gluten-free diet.
Storage: Keep in an airtight container at room temperature for up to 5 days. To freeze, cool completely, then store in an airtight container or sealed bag for up to 2 months.
Substitutions: Any smooth nut butter works. To make vegan, use 2 tbsp applesauce or two flax eggs in place of the eggs.
Nutrition
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Calories: 248kcal
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Carbohydrates: 24g
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Protein: 7g
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Fat: 15g
Nutrition estimates are approximate and depend on exact ingredients used.
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