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    Home » Cookies » Easy Almond Butter Chocolate Chip Cookies

    Easy Almond Butter Chocolate Chip Cookies

    November 13, 2023 , Updated February 8, 2025 Maria 14 Comments

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    A stack of Almond Butter Cookies on a wooden board.

    Who can resist freshly baked Almond Butter Chocolate Chip Cookies, especially with a soft and gooey center? These gluten-free almond butter cookies are quick, easy, and delicious! No butter or flour is needed—Ready in just 15 minutes.

    A stack of Almond Butter Cookies on a wooden board.

    Are you searching for a simple cookie recipe that’s both flourless and boasts a soft, chewy center?

    Well, you’re in luck! These almond butter oatmeal chocolate chip cookies fit the bill.

    Let me show you an easy and quick mixing method that combines almond butter with eggs, brown sugar, rolled oats, baking soda, vanilla extract, and a pinch of salt.

    The result?

    A gluten-free cookie that’s not only a breeze to make but also boasts that cherished chewiness my family can’t get enough of. They’re as tasty as these homemade Chewy Oatmeal Chocolate Chip Cookies without the butter or regular flour.

    If you’re a fan of almonds, you probably already know they can be a tasty addition to various desserts. You can use them in biscotti, amaretti cookies, or as a crunchy topping for apple cake.

    But did you know you can make homemade almond butter by processing almonds for about twenty minutes? It’s the secret ingredient that takes these cookies to a whole new level of flavor and texture.

    As you bake these almond butter cookies, you’ll discover their wonderful aroma, the ease of preparation, and the crowd-pleasing taste.

    Let’s make them together!

    Almond Oatmeal Chocolate Cookies with bite taken out.
    Jump to:
    • Ingredients
    • How to make almond butter cookies
    • Tips
    • Substitutions and Variations
    • FAQ
    • Simple cookie recipes
    • Recipe inspiration
    • Italian cookie recipes
    • Recipe
    Ingredients used to make almond butter cookies.

    Ingredients

    • Rolled oats (traditional, old-fashioned): These add a hearty texture and a touch of wholesome goodness to the cookies.
    • Baking soda: This leavening agent helps the cookies rise and achieve a perfect, chewy texture.
    • Salt: A pinch of salt enhances the flavor profile.
    • Eggs (at room temperature): The eggs bind the ingredients and contribute to the cookies’ soft and chewy consistency.
    • Brown sugar (light or dark): Brown sugar imparts a rich, caramel-like flavor and moistness to the cookies.
    • Almond butter: Almond butter provides a nutty flavor and creamy texture.
    • Vanilla extract: Vanilla extract adds a sweet, aromatic essence that complements the other flavors.
    • Chocolate chips (dark or milk): These chocolate chips bring a delightful burst of chocolatey goodness to each bite. You can use dark or milk chocolate chips based on your preference.

    How to make almond butter cookies

    Adjust the oven rack to the middle of the oven—Preheat the oven to 350°F (175°C). 

    Line a baking sheet with parchment paper and set it aside for now.

    Combine ⅔ cups of rolled oats, 1 teaspoon of baking soda, and a pinch of salt in a small bowl. Set aside these dry ingredients.

    In a large bowl, whisk 2 eggs with ½ cup of brown sugar, 1 cup of creamy almond butter, and 2 teaspoons of vanilla extract until light-colored (3-4 minutes).  

    Almond butter cookie dough combined in a bowl.

    With a rubber mixing spoon, add the oatmeal mixture. Combine.

    Fold in ⅔ cups of dark chocolate chips.

     A fork is pressing down on balls of cookie dough.

    With a medium-sized disher, scoop dough and place it on the prepared baking sheet.

    With a lightly greased fork, slightly flatten the top of the cookie dough balls (I find using a non-stick spray on the fork makes the process a lot easier).

    Bake the cookies, one sheet at a time, for approximately 9 -11 minutes. Or until the edges are set and the cookies are just beginning to turn golden brown. 

    Freshly baked cookies on a parchment lined baking sheet.

    Allow to cool on the baking sheet completely before removing them, as these cookies are very soft and gooey.

    An overhead photo of a stack of almond butter cookies.

    Tips

    • Allow the cookies to cool completely, about 15-20 minutes, before removing them from the cookie sheets as they are too soft and gooey to transfer to a wire rack.
    • As they are cooling down on the baking sheet, these cookies continue to cook. If you prefer chewy cookies, remove them from the oven as soon as they are lightly brown and set around the edges to avoid overcooking them.
    • Every oven is different, so keep an eye on the cookies as they are baking. 
    • The addition of rolled oats adds texture.
    • Although either light or dark brown sugar can be used, the latter provides a stronger molasses quality.

    Substitutions and Variations

    • Replace almond butter with natural peanut butter or even hazelnut butter.
    • If you prefer, replace the dark chocolate with semi-sweet, milk, white, peanut butter chips, or even chocolate chunks for extra decadence and chewiness. 
    • Add a handful of chopped blanched almonds to the batter for added crunchiness.
    • Feel free to experiment with your favorite spices, like ground cinnamon or allspice. 
    Balls of cookie dough on parchment paper.

    FAQ

    Can I freeze the cookie dough?

    The raw cookie dough can easily be frozen. Once the ingredients are combined, scoop and portion the dough 2 inches apart on a parchment-lined baking sheet. Remember to use a baking sheet that fits in your freezer. Freeze for about 30 minutes. 

    Cut the parchment paper into small rectangular pieces. Fold the paper over the raw ball of cookie dough and freeze. When ready to bake, remove from the freezer and place the prepared ball of cookie dough, along with the parchment paper, in a preheated oven. There is no need to thaw. Add 1-2 minutes of additional baking time. 

    How to store

    Once the cookies are at room temperature, store them in an airtight container at room temperature for 1-2 days.

    Is almond butter gluten-free?

    Yes, almond butter is gluten-free. Almonds and all nuts are naturally gluten-free. However, reading the label of any almond butter you purchase is essential because some brands add stabilizers or other ingredients that may contain gluten.

    Simple cookie recipes

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    • Freshly baked Thick and Chewy Oatmeal Chocolate Chip Cookies.
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    • Dairy Free Oatmeal Cookies: These cookies skip the butter and creaming, making them quick, easy, and irresistibly delicious!
    • Oatmeal Banana Breakfast cookies: These chewy, moist cookies are nutrient-packed and perfect for a healthy grab-and-go breakfast.
    • Oat Bran Cookies: Delicious cookies made with oat bran for added fiber and a heartier texture.
    • Chewy Oatmeal Chocolate Chip Cookies: These soft and chewy cookies are loaded with oats and chocolate chips, achieving the perfect balance of sweet and satisfying.

    Recipe inspiration

    I’ve adapted the recipe for these almond butter oatmeal cookies from Ambitious Kitchen.

    As usual, I’ve made a few changes to the recipe. First, I’ve replaced the peanut butter with nut butter. I also added a pinch of salt, decreased the amount of sugar and used dark chocolate chips.

    I’ve also added dried cranberries for variation; my family loved them!

    This truly is a great recipe -so quick and easy!

    It’s also gluten-free and tasty.  

    I’ve often thought about my obsession with baking (and cooking) and I’ve concluded that it is about sharing with family and friends.

    It’s about connecting with the ones that are dear to you! And how lucky am I that I get to share all of my favorite recipes with all of you?

    Enjoy!

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these flourless almond butter cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Italian cookie recipes

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    Recipe

    A stack of Oatmeal Almond Butter Cookies on a wooden board.

    Almond Butter Cookies

    Who can resist freshly baked Almond Butter Cookies especially with a soft and gooey center? You won't believe these have no butter and are gluten-free!
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 24 servings
    Calories: 121kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ⅔ cups rolled oats traditional, old fashioned
    • 1 teaspoon baking soda
    • pinch salt
    • 2 eggs room temperature
    • ½ cup brown sugar light or dark
    • 1 cup almond butter
    • 2 teaspoons vanilla extract
    • ⅔ cup chocolate chips dark or milk

    Instructions

    • Adjust the oven rack to the middle of the oven. Preheat the oven to 350°F (175°C). 
    • Line a baking sheet with parchment paper. Set aside for now.
    • In a small bowl. combine rolled oats, baking soda and salt. Set aside.
    • In a large bowl, whisk the eggs with the brown sugar, almond butter and vanilla extract until light-colored (3-4 minutes).  
    • With a rubber mixing spoon, add the oatmeal mixture. Combine together.
    • Fold in the chocolate chips.
    • With a medium-sized scooper, place dough on the parchment-lined baking sheet.
    • With a lightly greased fork, slightly flatten the top (I find using a non-stick spray on the fork makes the process a lot easier).
    • Bake the cookies, one sheet at a time, for approximately 9-11 minutes. or until the edges are set and the cookies are just beginning to brown. 
    • Allow to cool on the baking sheet completely before removing them as these cookies are very soft and gooey.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Allow the cookies to cool completely, about 15-20 minutes, before removing them from the baking sheet as they are too soft and gooey to transfer to a wire rack.
    • As they are cooling down on the baking sheet, these cookies continue to cook. If you prefer chewy cookies, remove them from the oven as soon as they are lightly brown and set around the edges to avoid overcooking them. remove them from the oven as soon as they are lightly brown and set around the edges. 
    • Every oven is different so keep an eye on the cookies as they are baking. 
    • The addition of rolled oats adds texture.
    You can make 42 cookies by using a small sized scooper.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *Adapted from Ambitious Kitchen

    Nutrition

    Serving: 1serving | Calories: 121kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 30IU | Calcium: 49mg | Iron: 0.6mg
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    I originally published this post on April 2, 2015, and republished it on January 14, 2021, and November 13, 2023 with updated content, photos and a video.

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    Filed Under: Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Angela B

      November 13, 2023 at 11:54 am

      These look delicious!
      I don’t usually have almond butter in the house. Has anyone tried these with peanut butter?

      Reply
      • Maria

        November 13, 2023 at 12:02 pm

        Thanks for your interest Angela. Yes, they are great with any nut butter including peanut butter. Enjoy!

        Reply
    2. Julie Jensen

      November 08, 2023 at 10:10 pm

      5 stars
      Really delicious cookies! My batter was runny….maybe my almond butter was not blended enough. I added more oats to stiffen them up. They spread out a little during baking but could be separated from each other. The chocolate chunks I added were a big hit!

      Reply
      • Maria

        November 12, 2023 at 9:38 pm

        That’s a good point re: blending the almond butter; and you found the perfect solution! Thanks for sharing Julie!

        Reply
    3. Susan

      February 13, 2023 at 4:13 pm

      5 stars
      Delicious and gluten free!

      Reply
      • Maria

        April 01, 2023 at 8:25 am

        Thanks so much Susan!

        Reply
    4. Long

      January 17, 2021 at 10:25 pm

      5 stars
      My families new favorite. We double the recipe and still never have leftovers. Even my picky kids like it!

      Reply
      • Maria

        January 21, 2021 at 12:10 pm

        How wonderful! So thrilled to read this!

        Reply
    5. your pal val

      March 18, 2020 at 3:29 pm

      5 stars
      Just finished baking these decadent cookies!! Soo yummy. One of my favorites!! 🙂

      Reply
      • Maria

        March 18, 2020 at 3:30 pm

        Thanks Val! Glad you enjoyed them!

        Reply
    6. anna

      April 06, 2017 at 9:11 am

      Hi Mary,
      I heard from your dear daughter in law that these gluten free cookies were a must!
      So I gave it a try last night….wow….so soft and delicious.
      A hit with the kids and the picky hubby.
      I love them. A keeper for us!
      Anna

      Reply
      • Maria

        April 06, 2017 at 10:42 pm

        Wonderful to hear Anna! They are a keeper for us too. Thanks for taking the time to comment ♥♥♥

        Reply
    7. Nella

      April 02, 2015 at 9:45 pm

      5 stars
      I agree. I love cooking and baking (really just being in the kitchen) simply to create something that can be shared with people you love.
      Thanks for this recipe. They look amazing and they earn extra points in my book for being gluten-free.

      Reply
      • Maria

        April 02, 2015 at 10:17 pm

        Hi Nella,
        Appreciate the comment, thank-you. Enjoy!!!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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