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.

Recipe Source: Adapted from Tasty Kitchen

50 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 the Flourless Oatmeal Almond Butter Chocolate Chip Cookies recipe 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. ;-)

  22. Ryan says:

    These sound yummy! May try some Splenda instead for my daughter since she has high triglycerides as well as my hubby. Can anyone tell me how many one batch makes? Thank you

  23. Kat says:

    These were a total fail for me. I copied everything exactly but they stayed shaped like a ball :(

    • Erin Collins says:

      I’m sorry these didn’t work for you! I’ve never had a problem with this recipe, but one reason they might stay shaped like a ball is if you don’t give the almond butter a good stir before measuring. I hope this helps!

  24. Sophia says:

    But vanilla extract is derived from corn…so how do I substitute that?

  25. Alicia says:

    I just made these….the second batch is in my oven. They are amazing. I didn’t have any parchment paper, so I oiled my cookie sheet with olive oil. It didn’t compromise the taste of the cookie. Also, my oven might be wonky but I left the first batch in for about 13 or 14 minutes rather than 9 to 11.

    Thanks so much!! I might try these with honey next time or coconut palm sugar.

  26. Barbara says:

    Has anyone tried raisins instead of choc chips? How did they turn out?

  27. Amber Thorpe says:

    Can I use coconut flour instead of oat flour?

  28. Kara Newman says:

    Can I make this with all purpose flour? Like a non-GF version? Thanks!

  29. […] Both peanut butter and almond butter are good for you in moderation, but if you haven’t tried almond butter, grab some Nut-zez and a spoon because you’re missing out! I bought a container from the Niskayuna Co-Op (around $15) and started using it on everything. I had cinnamon raisin almond butter spread on rice cakes with blueberries, cinnamon raisin almond butter on toast- pretty much anything you can use peanut butter for, try it with almond butter. I decided to try something different with the last cup of almond butter I had and I went with one of my favorite things, cookies! (Recipe via […]

Leave a Reply