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. The oats give them a yummy texture and flavor. You can also make these with peanut butter!

These cookies are great for those nights when you want an easy treat. Eating gluten and dairy-free means that I naturally don’t eat very much processed food. Most processed food is really not worth eating, anyway! If I want something sweet I usually have to make it myself. And recipes like this make that nothing to complain about!





Flourless Oatmeal Almond Butter Chocolate Chip Cookies {Gluten-Free, Dairy-Free}


  • 2/3 cup gluten-free rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt (reduce to 1/2 teaspoon if you almond butter contains any added salt)
  • 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


  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, combine the oats, baking soda, salt and cinnamon. Stir to combine.
  3. In the bowl of a stand mixer, beat the almond butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.
  4. With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
  5. 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!


I use dairy-free chocolate chips from the brand Enjoy Life. Costco also sells a big bag of dairy-free chocolate chips.

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Recipe Source: Adapted from Tasty Kitchen

37 Responses

  1. Alanna says:

    Yes yes yes! These cookies look absolutely perfect. I’m making them right away. Thank you for sharing the recipe, Erin! :)

  2. Rebecca says:

    These are the BEST!

  3. Gahtoon says:

    This is the best! It’s so delicious healthy cookies.
    But I have some question, Can I substitute honey for sugar?

  4. Elizabeth says:

    These are yummy!!!! Mine turned out a bit salty…I did use no salt added pb. Should I have done 2/3 C. packed brown sugar?

  5. Clarice Thai says:

    But doesn’t the chocolate chips in the recipe make it a dairy product??? My bf is lactose so I wouldn’t be able to make these :/

  6. Rebecca says:

    Do you think I can use GF quick cooking oats?

  7. Samantha says:

    I tried these cookies and they are DELISH!! I try to stay away from too many flours because I’m an O blood type (blood type diet). These were perfect cookies.

  8. KrissiK says:

    I brought a batch of these cookies in for my co-workers last night, and they were a hit! Thank you for this quick, easy delicious recipe.

  9. SarahH says:

    Just made these and they are amazing!! I only had light brown sugar and crunchy almond butter but they turned out just fine. Feels like a healthy sweet treat and I’m trying hard not to eat too many while they are warm!! Thanks for sharing this recipe!! I can’t wait to try the chewy mints next!

  10. debbie says:

    these were awesome I used almond butter with no salt and we used the full teaspoon…they were a bit salty so I would use 1/2 next time! but they were still sooooo yummy!!!!!! i used mini chocolate chips!

  11. Elaine says:

    Can I use the same amount of gluten free oat flour in place of the oats? Looks delicious-going to make them tomorrow! Thanks!

  12. JT says:

    Anyone have a calorie count for this recipe?

  13. […] Flourless Oatmeal Almond Butter Chocolate Chip Cookies Meaningful Eats Get theĀ Flourless Oatmeal Almond Butter Chocolate Chip Cookies recipeĀ from Meaningful […]

  14. Julie says:

    Hi Erin!
    These really are the BEST! I made a batch with my daughter and I ate 3 right out of the oven! I used cocoa nibs because I didn’t have any chips and they were delicious! Next time, I’ll make them with chocolate chips. I love that the ingredients are so simple. I haven’t found a GF baking mix that I like so, your recipe calling for oatmeal was perfect! Thanks for sharing!

  15. Laura says:

    I have my third batch of these in the oven right now! The first two batches I made following the recipe except I used 1/2 almond butter, 1/2 peanut butter. For this batch, I added ground flax, ground walnuts, and wheat germ. I can’t wait to see how they turn out!

  16. Samikat says:

    YUM! The only change I made was 1 tsp. vanilla and 1 tsp. almond extract :-)

  17. Karen says:

    I am almost embarrassed to ask but where do you find almond butter??

  18. Chrystal says:

    These are so yummy! Light and flavorful. I used part almond butter and coconut oil because I only had about half a cup of almond butter left :( It was probably a little thinner, but still held together and so tasty.

  19. Morgan Foster says:

    Is there something I can omit for the brown sugar? I want to try and make these refined sugar free!

  20. Morgan Foster says:

    Also, how can I alter this recipe so I don’t have to use so much almond butter at once?? I don’t get to buy almond butter very much because it’s a bit expensive for me at fresh market so I don’t want to use too much :) thank you!

  21. Kelli says:

    Hello Erin-

    We really appreciate the ‘sweet treats’ we have found on your site- Today I am trying the ‘Flourless Oatmeal Almond Butter’ cookies and I would like to use Rapadura in place of the Brown Sugar-do you think this would work?

    Thanks for all the work you put into this site-


    • Kelli says:

      Hi Erin-
      Just took the first batch out of the oven- absolutely heavenly- these are our new favorites- which is a tough choice when choosing from your cookie recipes!

      I did not change out the Brown Sugar with the Rapadura- I am a little bit of a chicken when it comes to changing ingredients in a recipe- (glad now that I didn’t).

      So good, so easy- Thank-you ERIN. ;-)

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