Gluten free oatmeal, almond butter and chocolate chip cookies

Gluten free oatmeal and almond butter cookies anyone? Do yourself a favor and make these, they are awesome!

Gluten free oatmeal, almond butter and chocolate chip cookies

I have been baking quite a few gluten free cookies lately and these gluten free oatmeal, almond butter and chocolate chip cookies are for sure another winner recipe. It is cookie season, after all, Christmas is just around the corner.

Any time I bake with chocolate I always use dark chocolate varieties, which contain less sugar and healthier properties. They do sell dark chocolate chips, however, they tend to be quite pricy so when ever they go on sale I make sure I stock my pantry with them.

Even though I used almond butter for these cookies I am sure you could also use peanut butter. Just make sure that which ever peanut butter you use it is organic. You want to avoid aflotoxin, which is a potent carcinogen present in regular versions of peanut butter. Organic peanut butter does not contain these agents so stick to this one.

Have you baked any Christmas cookies yet? I am not for the classic Christmas cookies, but any other cookie for that matter. I am going to make my very popular Baileys Irish cream pistachio fudge soon. It is always a super hit and even though it is super sweet it is still good.

In about 10 days we will be going to TN to visit my husband’s family. I have so much to do and catch up on, I really don’t know when I am going to get all of these cookies baked. I need more time…

Well, so much for now. I will leave you with this amazing gluten-free oatmeal, and almond butter chocolate chip cookies that are to die for. Try them, you will love them.


Gluten free oatmeal, almond butter and chocolate chip cookies

You can use peanut butter if you don’t have almond butter. Either one is good. Just make sure you buy an organic kind to avoid the nasty carcinogens.

Gluten free oatmeal, almond butter and chocolate chip cookies


Gluten free oatmeal, almond butter and chocolate chip cookies

Yield: 20-24 cookies

Total Time: 20 minutes max!



Preheat the oven to 350F. Line two baking sheets with unbleached parchment paper and set aside.

In a large mixing bowl, beat the almond butter, sugar, eggs, and vanilla until smooth. I do this with a wire whisk but you can use your stand mixer.

Add the oats, baking soda, salt and chocolate chips and stir to combine. I do this step with a spatula. The dough will be very sticky.

With a medium cookie scoop, place cookie dough batter onto the prepared cookie sheets 2 inches apart. Bake each batch for 10-12 minutes. Cool slightly on the cookie sheet and transfer the cookies to a wire rack to cool completely.

Recipe adapted from Meaningful Eats

Screen Shot 2013-12-09 at 8.43.45 PM

Nutrition facts calculated based on the recipe giving 22 cookies.


  1. Hi Miryam,

    What is an ancinogen? I tried to google it but didn’t come up with much.

    Also, ANY peanut butter, organic or not, is susceptible to contamination by aflatoxin which is the toxin from Aspergillus flavus. Just because the peanuts are grown organically does not mean Aspergillus cannot grow on it and release its toxins.

    • It was a typo, it is a corcinogen :-) Is that right? Where did you get that source from? Organically grown doesn’t use the conventional harmful chemicals regular farmers use. Wouldn’t that already avoid the activation of such potent chemical? Peanuts are one of the must food items to buy organic so I think I will stick with that :-) Thanks for visiting my blog.

  2. I’m a fellow dark chocolate lover! And I can never say no to almond butter either. These cookies look great!

  3. Love dark chocolate and love almond butter! These cookies are a must make!

  4. Wonderful cookies! I would never guess they are made out of oats :) ela

  5. looks so good. i just made oatmeal cookies yesterday, but not GF.
    i’ll be back to baking super healthy once the holidays are up.

  6. They look so good Miriam, can’t wait to bake these next week. Your healthier versions are the best. Love your recipes. Pinning.

  7. I used Once Again brand creamy almond butter. The batter was best described as “gluey,” but I popped the scooped batter into the oven with hopes of transformation. The baked cookies did not disappoint! Both warm and cooled, they were moist and not overly-sweet. Thank you for sharing!

  8. I just wanted to post YUM, I made them and these are amazing. :) My nephew thanks you too!

  9. Hi! I just made these and they spread like pancakes and were very fluffy and airy. I am disappointed with the results. I followed the recipe except I used coconut sugar. I beat the wet ingredients for 2 minutes… could that be why the texture was off? The second batch I tried refrigerating and cooking less time, they were better but fell apart slightly. I think the baking soda is the problem. I have made cookies similar to this recipe that didn’t have the baking soda and they cake out chewy and yummy. Not sure what went wrong

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