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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!)
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.
Would you by any chance know nutritional facts these?
These are to die for! Made them last night and they were so delicious.
I have made these twice now. LOVE the chewy texture of these + minimal ingredients. These will be a staple snack!
Sorry I didn’t rate these. I wanted to make sure everyone knew how great these are!
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!!
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!
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.
These are awesome! I just made them. The whole family loves them:). Thank You
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!
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!