Almond Butter Oatmeal Chocolate Chip Cookies
If you’re craving a cookie that feels indulgent and nourishing, these Almond Butter Oatmeal Chocolate Chip Cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.
Whether you need an easy weekday treat, a lunchbox snack, or a healthier dessert that doesn’t taste “healthy,” these cookies check all the boxes.
One of my favorite cookies EVER
There are A LOT of cookie recipes out there. But these stand out for a few really good reasons:
- Naturally gluten-free thanks to oats and almond butter
- Quick & easy (ready in under 20 minutes!)
- One-bowl recipe = minimal cleanup
- Perfectly soft + chewy texture
- Sweetened simply with coconut sugar
- Loaded with chocolate in every bite
They’re the kind of cookie you can whip up on a whim and feel really good about sharing with your family.
Ingredients You’ll Need
Here’s everything that goes into these cozy cookies:
- 2/3 cup gluten-free whole oats
- 1/4 cup coconut sugar (or organic cane sugar)
- 1 tsp baking soda
- 1 cup creamy almond butter
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup dark chocolate chips
Let’s make some cookies together…
These cookies come together so easily—perfect for those days when you want something homemade without the hassle.
- Preheat your oven to 350°F and line a baking sheet.
- Mix the wet ingredients: In a large bowl, whisk together the almond butter, eggs, coconut sugar, baking soda, and vanilla until smooth.
- Add the dry ingredients: Stir in the oats and chocolate chips. The dough will be thick—that’s exactly what you want!
- Scoop the dough: Drop about 2 tablespoons per cookie onto your baking sheet, spacing them about 2 inches apart.
- Gently flatten: Use your fingers to lightly press them down (they’ll spread a bit on their own).
- Bake: 9–11 minutes, until the edges are lightly golden and the centers are still soft.
- Cool: Let them rest on a wire rack—they’ll continue to set as they cool.
Tips for the Best Cookies
A few little tricks to make sure your cookies turn out perfect every time:
- Use creamy, drippy almond butter – If it’s too thick or dry, your cookies may not spread properly.
- Don’t overbake – The centers should look slightly underdone when you take them out.
- Let them cool completely – This is key for the best chewy texture!
- Line your baking sheet – Parchment paper or a silicone mat prevents sticking and helps even baking.
Easy Swaps & Add-Ins
Want to mix things up? Here are a few fun variations:
- Swap chocolate chips for chopped dark chocolate
- Swap the chocolate for dried cranberries
- Toss in a sprinkle of flaky sea salt on top before baking
- Stir in chopped nuts like pecans or walnuts
- Use maple sugar instead of coconut sugar for a slightly different flavor
Storage Tips
If you somehow have leftovers (rare in my house):
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 2 months—just thaw and enjoy!
The Perfect Anytime Treat
These almond butter oatmeal chocolate chip cookies are one of those recipes you’ll find yourself making on repeat. They’re cozy, satisfying, and just the right balance of wholesome and indulgent.
Perfect with your afternoon coffee, tucked into a lunchbox, or enjoyed as a quick after-dinner treat.
Once you try them, don’t be surprised if they disappear very quickly!
Looking for more chocolate-y desserts?
- Paleo German Chocolate Brownies
- Healthy Quinoa Chocolate Chip Cookies
- Strawberry Filled Chocolate Cups
- Chocolate Almond Butter Freezer Fudge
FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!
Almond Butter Chocolate Chip Cookies
Ingredients
- 2/3 cup gluten-free whole oats
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1 cup creamy almond butter
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond butter, eggs, coconut sugar, baking soda, vanilla and whisk until combined.
- Add the oats and chocolate chips and stir with a wooden spoon or spatula to combine. The mixture will be thick.
- Drop about 2 tbsp of the mixture onto a lined baking sheet. Make sure they are about 2 inches apart because they will spread a little bit. Use your fingers to pat them down lightly to flatten them. You don't have to flatten them all the way, they will spread a bit on their own.
- Bake 9-11 minutes, the outer edges will be slightly brown and the center will be a bit soft. They will keep cooking a little bit after you take them out so you want the center to be soft.
- Let them cool on a wire rack for at least 5 minutes so that they can set before biting into them.
I just made these tonight and I’m glad I did. I tweaked the recipe to suit us more but it was delicious. I swapped raisins for the chocolate chips and added 1/4 raw sunflower seeds and 1/3 cup of pumpkin puree. They didn’t spread but I’m sure its due to my changes. They are a little crispy around the edges and soft in the middle. I will definitely be making these again. Thanks for the recipe!!
I’m so glad you liked them! Those changes sound amazing, I will have to try that version 🙂