Nut-butter-based cookies are fast becoming a staple in our house.
Who knew that gluten-free baking could be so simple? 
Since my last batch of Peanut Butter Chocolate Chip Cookies disappeared so quickly, I figured I should probably whip up another batch for us to enjoy over the weekend.
This time, using my favorite nut butter as a base.
I also wanted to try adding some extra texture to these cookies, reminiscent of an oatmeal-based batter–> without actually using oats. I used to add shredded coconut as a “secret ingredient” to my traditional oatmeal cookie recipe (it adds great texture and moisture), so I figured I should give it a shot in this version, too! 
The result tastes ridiculously good.
Have I mentioned that we never need to make cookies using flour again?
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Grain-Free “Oatmeal” Chocolate Chip Cookies
makes about 2 dozen
Ingredients:
1 cup creamy unsalted almond butter
1/3 cup honey
1 whole egg, or a flax egg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup chocolate chips
Directions:
Preheat oven to 350F. In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.
Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Serve warm, or cold!
(We actually prefer ours straight from the freezer <–try it!)
Grain-Free "Oatmeal" Chocolate Chip Cookies
Ingredients
- 1 cup creamy unsalted almond butter
- 1/3 cup honey
- 1 whole egg , or a flax egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.
- Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
- Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
- Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Serve warm, or cold!
Nutrition
Per Serving: Calories: 125, Fat: 9g, Carbohydrates: 10g, Fiber: 2g, Protein: 3g
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I know many of you have already had success with the Flourless Peanut Butter Cookies, so I hope these are a hit as well!
The flavor variations seem pretty endless… and I plan to try all of them.
You are one of the best bloggers, I tell ya!! I never bake
but I’ll have to make an exception for this one yay!!!:)
Gonna have to try this!
Honestly, where do you get these ideas? Coconut in place of oats – you are a baking genius Megan!
The Almond butter is my fav. I can’t wait to try them.
……i need to make these….NOW!!!!!
These look great!! Very creative idea with the coconut…I love cookies from the freezer too! 🙂
OMG!!! You are AWESOME!!! I use that very same almond butter from Trader Joe’s and LOVE IT!! YUMMO!!!! That said. I LOVE oatmeal cookies but have not been able to find a recipe that works with my clean eating. Looking forward to trying these. However, I was wondering if I wanted more of an oatmeal texture could I use oatmeal instead of the coconut? Hmmmm….so many choices :0).
Yes, you could definitely use oatmeal instead of the coconut! I just suggested the coconut option to keep it grain-free. 🙂
YAY! I will try them with the coconut too because I LOVE coconut and so does my brother. I have a friend who started the Paleo diet about a month ago and LOVES it! I told her I would try it out but the only thing I would miss is my oats.
ohhh these look fantastic. i love cookies from the freezer too!
These just look entirely too good! Baking these little gems is definitely on my list for the weekend!
Megan,
Seriously, did you just read my mind? I made the peanut butter ones two nights ago (nothing but crumbs, thanks to the kiddos) and am making these RIGHT NOW (while hubby’s out with the guys). I think if I take them to Wine Night tomorrow night, I’ll get some more of my BFFs on the Detox bandwagon. Thanks!!! And wish me luck…
I made these last night and they are so yum-o! Thankfully, I doubled the recipe so I still have some to enjoy today 🙂
Good call on doubling the recipe– my husband has almost finished off our entire batch already!
Looks like I’ll be baking again before I know it. 😉
yum! never made cookies with a nut butter, besides raw cookies 😉
Made these awesome cookies last night for V-day dessert- the recipe is a winner!
YES!! I never understand why people think flour is a necessary ingredient in baking. Seriously, get with it! These look so good ohmagaaaawd.
I’ve been making flourless peanut butter cookies with sugar for many years. I found your blog because I was searching for a similar recipe using honey. I never thought to try adding coconut or oats. I made these tonight with oats because my son doesn’t like coconut. They were good warm and I look forward to trying them frozen. Thanks!
These look great! My cookies have dessicated coconut in them as well! It’s such a good alternative to oats. Yum!
Um . . . These are fabulous, and will be a weekly addition to my baking obsession.
My sister and I are both intolerant of wheat, dairy, yeast, and other odds and ends in the food category. I personally don’t mind it, but my sister has been having a hard time adjusting. However, after finding your website, I don’t think she will mind it for long. These are not only easier to make then “normal” chocolate chip cookies, they even taste WAY better. I’m addicted. 😛
I have been making these for my 3 kids and we 2 every other week…..came out so good…..we shape them using kids cookie cutter…decorate them with frosting and sprinkle ….yummy treat….guilt free..
That sounds so fun! I’m glad you all are enjoying them. 🙂
I can’t eat sugar…and that means honey…or at least not much of it! 1/3 cup of honey is 5.5 TB, which is 17.5 teaspoons in 12 cookies, which is just under 1.5 teaspoons of honey per cookie. Way too much for me. I think I’ll try the recipe and cut the honey to 1 TB for the whole batch. I’ll let you know
Divine! I substituted the honey brown rice malt syrup- Amazing!!! Thanks for the recipe.
Thank you so much for your recipes. I discovered your website two days ago, and have already made three delicious dishes. I’ve also recommended your website to everyone I know. Keep up the good health!
Oh, and I had no shredded coconut so I used almond meal instead and added one tbsp of coconut oil… came out really well! Thank you!
These are awesome! I just made them. The whole family loves them:). Thank You
I actually just made these cookies this weekend but I used peanut butter instead of almond butter and I added about 1/4- 1/2 cup of old fashioned oats. I loved the idea of making a flourless cookie and healthy version of a cookie and they tasted great however, I had one small issue. They didn’t spread out or flatten, rather they baked as a chewy ball. What could be the problem? I tried to google ideas on how to make a successful flat cookie and I know they mentioned something about the expiration date on baking soda. As far as I know, the expiration date was good. I’d love to make them again. Any suggestions?
Adding the extra oats would definitely affect the texture, so that may account for them not spreading. I’d recommend flattening them into the shape you want before baking, or add some extra fat to the batter, which would make them spread more.
What do you mean by adding extra fat to the batter?
Butter, or coconut oil, is what helps a cookie spread when baking. The original recipe doesn’t call for that, since almond butter naturally contains healthy fats, but if you add more starch to the recipe (like oats) you’ll need to add more fat to the recipe to compensate.
Hey, Megan. I’m sure you’re tired of hearing this, but…you’re awesome! Seriously, write a book!!! Sorry if this is answered above, but, do you think coconut sugar would work instead of honey in this recipe? Thank you!
These are soooo good! They were easy and very tasty. Thank you so much for all your great recipes! Everyone I have tried is wonderful. When is your cookbook coming out? I am sure it is going to be a winner!!
Sorry I didn’t rate these. I wanted to make sure everyone knew how great these are!
I have made these twice now. LOVE the chewy texture of these + minimal ingredients. These will be a staple snack!
These are to die for! Made them last night and they were so delicious.
Would you by any chance know nutritional facts these?
Another great recipe! Your recipes continue to brighten mine and my families day.
Nothing beats a good cookie!
These are wonderful! My cookie monster husband and son both love these.Great texture. I added a splash of vanilla as well. Thanks for all of the great recipes! They have come in so handy these past few months with all of my diet/health changes.
Love these! I actually made a few small changes. I know it’s a little unconventional but I put real oatmeal in it! LOL! I also put the batter in a square pan and made them into bars. Yum! I just can’t get enough of almond butter treats.
I’ve made these a few times and love them! I use 1/4c honey (today, using honey from our own beehives!), and this time around tried adding a bit of coconut extract. Yum!
So quick and easy to make. I love that they are grain free! Thanks for the yummy, healthy cookie recipe!