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!
Are you looking for a flourless cookie recipe with a soft, chewy center?
If yes, these gluten-free almond butter chocolate chip cookies are for you!
They are just as delicious as these homemade soft oatmeal cookies without using butter or all-purpose flour.
If you are a fan of almonds, you probably already know that using whole almonds is great to make biscotti with; chopped almonds provide the perfect crunch when used as a topping for apple cake and almond flour are key to making the best amaretti.
Did you know that processing almonds for approximately twenty minutes transforms them into homemade almond butter?
With a quick mixing method, combining this key ingredient with eggs, brown sugar, rolled oats, baking soda, vanilla extract and just a pinch of salt creates a gluten-free cookie with a chewy texture.
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.
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).
With a rubber mixing spoon, add the oatmeal mixture. Combine.
Fold in ⅔ cups of dark chocolate chips.
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.
Allow to cool on the baking sheet completely before removing them as these cookies are very soft and gooey.
- 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.
- If you prefer, replace the dark chocolate with semi-sweet, milk, white, peanut butter chips or even chocolate chunks for extra decadence and chewiness.
- For added crunchiness, add a handful of chopped roasted almonds to the batter.
- Feel free to experiment with some of your favorite spices like ground cinnamon,
How to store
Once the cookies are at room temperature, store in an airtight container at room temperature for 2-3 days; or frozen for up to 1 month—separate layers of these flourless cookies with wax paper.
Can I freeze the cookie dough?
The raw cookie dough can easily be frozen. Once the ingredients are combined, scoop and portion the dough at least 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 bake time.
I’ve adapted the recipe for these almond butter oatmeal cookies from Ambitious Kitchen.
If you have been here before, you know I like to tweak recipes. That being said, I’ve replaced the peanut butter with nut butter, added a pinch of salt, decreased the amount of sugar and used dark chocolate chips.
In the past, I’ve also thrown in some dried cranberries and my family just loved them!
This truly is a great recipe -so quick and easy!
It’s also gluten-free and scrumptious.
I’ve often thought about my obsession with baking (and cooking) and I’ve concluded that it really is about sharing with family and friends.
At the end of the day, 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?
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.
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Ciao for now,
★★★★★ 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!
Almond Butter Cookies
- 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
- 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.
- 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.
This post was originally published on April 2, 2015, and republished on January 14, 2021, with updated content and photos.