You only need 4 healthy ingredients to make these Almond Butter Oatmeal Cookies! Naturally flourless AND gluten-free, this kid-approved snack is perfect for breakfast or even an after-school snack. As an added bonus, they’re super easy to make ahead, as well.

Gluten-free oatmeal cookies with almond butter on a serving plate.

What a delicious and EASY almond butter oatmeal cookie recipe!

I never quite believed people when they posted recipes about “3-ingredient peanut butter cookies.”

However, it is totally possible to create a delicious cookie with only a few simple ingredients.

All you need is a good amount of protein, fat, complex and simple carbs… and this easy dessert recipe has just that!

These are the perfect fuel for high-intensity or endurance workouts!

Not only are these oatmeal cookies gluten-free, but they are also flourless and refined sugar-free.

Honey is a wonderful sweetener when you use it in the right proportions. In this recipe, the honey complements the nut butter perfectly.

Using a natural sweetener makes them (almost) healthy enough to eat for breakfast. They’re the perfect treat.

(Looking for more simple treats? Check out these No-Bake Chocolate Oatmeal Cookies and these Healthy Oatmeal Breakfast Cookies.)

Gluten-free quick cooking oats, almond butter, honey and an egg - the ingredients for a cookie recipe.
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  • Almond Butter. Make sure you get smooth and not chunky. You can learn how to make your own creamy almond butter here. Also, peanut butter can be substituted if you are allergic to almonds or don’t have natural almond butter.
  • Oats. Quick-cooking gluten-free oats are used in this cookie recipe. Make sure you do not get the old-fashioned oats. They will not cook at the same rate and will end up being too chewy. Instant oats are where it’s at.
  • Honey. This natural sweetener pairs wonderfully with the nut butter. You can also use pure maple syrup or agave nectar instead.
  • Egg. The egg is what helps to hold these healthy cookies together.  If you are vegan, feel free to substitute with a flax egg or chia egg.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Almond Butter Oatmeal Cookies

Please see the recipe card below for ingredient amounts and more detailed instructions.

Combine Ingredients

First, preheat the oven to 350℉.

Then, add all of the ingredients to a large bowl. Either use a rubber spatula or a handheld mixer to thoroughly combine everything. Be sure there are no clumps left.

While it might seem quicker to use a food processor, I wouldn’t recommend it.

Shape Cookies

Use a cookie scoop or a spoon to create cookie dough balls from the bowl. Place them on a parchment paper-lined baking sheet. Each one should be around 1 ½ to 2 inches. If you end up with large cookies, they’ll cook faster on the outside than the middle.

If you want, you can use a fork to create crisscross marks on the top, then sprinkle with coconut sugar.

Bake in the Oven

Place the pan with the cookies in the preheated oven. Bake for 9 to 11 minutes. You’ll know they’re done when the edges are golden brown.

When you remove them, let them cool slightly on the hot pan, or they’ll fall apart.

Almond butter oatmeal cookies on a parchment paper lined baking sheet.

Since you only need four ingredients to make these flourless almond butter cookies, they can be ready in under 15 minutes!

But what if you want to change them up a bit?

There are a few fun additions you can throw in to make them even more tasty:

  • Chocolate Chips. Dark chocolate chips and mini chocolate chips work great.
  • Dried Cranberries. These pair wonderfully with the nut butter.
  • Coconut. Large unsweetened coconut flakes or shredded coconut can be used.
  • Nuts and Seeds. Add in walnuts, chopped peanuts, or even pumpkin seeds.
Chocolate chips, cranberries, pumpkin seeds, and coconut as additions to an easy almond butter cookie recipe.


Can I substitute almond butter for peanut butter in cookies? 

Peanut butter can be substituted for the almond butter in this cookie recipe.  Make sure you get smooth nut butter and not chunky.

Can I make these vegan? 

You can substitute the honey for pure maple syrup and the egg for a flax egg to make these almond butter oatmeal cookies a great vegan option. The flavor may be a little different, but they will still turn out great!

Recipe Tips

  • Smooth is key. Avoid chunky or nutty butters for the best results.
  • Don’t go big. Use a medium cookie scoop for the perfect cookies.
  • Plus them up. You can add in a variety of additions from the grocery store to make them even better.
  • Pay attention. Be sure to grab quick cooking oats for the best texture.
  • Enjoy anytime. These cookies are great for breakfast or even a quick snack.

Other Recipes with Oatmeal

Oatmeal isn’t just for plain ol’ porridge anymore! Try this healthy ingredient in any of these recipes.

If you love oatmeal for breakfast, try Overnight Oats or Maple Brown Sugar Overnight Oats. Or, serve a crowd with Baked Apple Oatmeal or Baked Oatmeal.

You can keep building your oatmeal cookie game with these Oatmeal Breakfast Cookies or No Bake Chocolate Oatmeal Cookies.

A stack of almond butter oatmeal cookies with a bite taken out.

Can you beat a soft, delicious cookie? Don’t miss out on these tasty baked goods recipes next time the mood strikes.

Super Soft Paleo Chocolate Chip Cookies with Pecans and Peanut Butter Blossom Cookies are free of gluten and can be enjoyed by anyone.

Don’t miss these Gluten-free Sugar Cookies or Cinnamon Roll Cookies.

These Peanut Butter Chocolate Chip Cookies might become one of your new favorite cookie recipes.

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4.21 from 73 votes

Almond Butter Oatmeal Cookies Recipe

You only need 4 healthy ingredients to make these Almond Butter Oatmeal Cookies! Naturally flourless AND gluten-free, this kid-approved snack is perfect for breakfast or even an after-school snack.
Gluten-free oatmeal cookies with almond butter on a serving plate.
Yield 20 cookies
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
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  • 1 cup almond butter smooth*
  • 1 ½ cups quick-cooking oats gluten free
  • ½ cup honey or maple syrup*
  • 1 large egg or 1 flax egg if vegan
  • 2-3 tbsp coconut sugar optional


  • Preheat oven to 350 degrees.
  • Combine Ingredients. Place all ingredients in a bowl and mix until well combined.
    1 cup almond butter, 1 ½ cups quick-cooking oats, ½ cup honey, 1 large egg
  • Shape Cookies. Roll dough into 1 ½ – 2 inch balls and then place on a parchment paper-lined baking sheet. Place crisscross fork marks on top of the cookies and sprinkle with sugar (optional)
    2-3 tbsp coconut sugar
  • Bake in preheated oven for 9-11 minutes. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.21 from 73 votes



  • Make sure you use a super creamy almond butter, like the one in the pictures, to get the best results.
  • If you are vegan, substitute one flax egg for the regular egg, and use maple syrup instead of honey.

Meal Prep and Storage

  • How to prep ahead: You can make the dough and freeze it, or cook the cookies a couple of days early.
  • How to store: This cookie will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
  • How to freeze: It is best to freeze cookie dough rather than baked cookies with this recipe. Flash freeze the dough on a pan, then transfer to a freezer bag. Cookie dough will last when frozen for up to 2-3 months. Let it thaw in the refrigerator and then to room temperature before baking.


Calories: 122kcal, Carbohydrates: 12g, Protein: 3g, Fat: 7g, Cholesterol: 9mg, Sodium: 15mg, Potassium: 112mg, Fiber: 1g, Sugar: 8g, Vitamin A: 90IU, Vitamin C: 0.1mg, Calcium: 59mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!


5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Recipe Rating


  1. 5 stars
    Your recipes look amazing! Thank you for sharing. I was wondering if I could substitute PB Fit powder made into peanut butter in place of the almond butter

  2. i can’t wait to try these, i’ve been looking at all your recipes and i ‘m looking foward to make alot of them. thank you

    1. Using sugar instead of honey will affect the texture because you are adding in more dry ingredients and removing a liquid. I’m not sure you’ll get the best outcome.

    1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!

  3. 5 stars
    I really want to make these but I only have old-fashioned rolled oats, can I put them in the blender and then use them? Or use regular wheat flour? Would I ruin the texture?
    Thanks in advance,

    1. Yes! That’s actually a great idea. A food processor may work even better as you want to make sure you just BARELY make them smaller – you don’t want them to end up in a flour. Excited to hear what you think, Ita! 🙂

  4. 4 stars
    I added some vanilla and brewer’s yeast (trying to make them more of a lactation cookie) and sprinkled some flaky salt on top. Very good!! The baby is in a growth spurt and nursing constantly so I’m craving ALL THE CARBS. These hit the spot!

  5. 5 stars
    So yummy! Made this tonight because I was craving something sweet, but didn’t want to make something super unhealthy! I added 1/2 shredded, unsweetened coconut and 1 tsp. apple pie spice. Delicious!

  6. I’m in the UK any chance of a conversion from cups to grams please I’ve looked online but they are all different 🙄 thank you