Who can resist freshly baked Almond Butter 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.
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.
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 soft oatmeal cookies without the butter or regular flour.
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!
- 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).
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 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.
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.
Once the cookies are at room temperature, store them in an airtight container at room temperature for 1-2 days.
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. Consider making your homemade almond butter to ensure purity.
Simple cookie recipes
Oatmeal Banana Cookies
These Oatmeal Banana Breakfast cookies are chewy, moist and nutrient-packed. Perfect for a healthy grab-and-go breakfast.
- Honey Cookies: Quick, easy, and bursting with a delightful cinnamon twist, these treats are an ideal companion for dipping in your favorite warm beverage.
- Oat Bran Cookies: Delicious cookies made with oat bran for added fiber and a heartier texture.
- Chewy Oatmeal Chocolate Chip Cookies: Soft and chewy cookies loaded with oats and chocolate chips for the perfect balance of sweet and satisfying.
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?
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,
★★★★★ 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
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.
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.