The Easiest Chocolate Chunk Oatmeal Cookies (gluten-free)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Yields 12-14 cookies


  • 1 cup creamy almond butter (or any nut butter)
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 2/3 cup gluten-free oat flour (or sub spelt flour or brown rice flour)
  • 2 teaspoons baking powder
  • 1/3 cup non-dairy milk
  • 2 tablespoons Vital Proteins Collagen Peptides (or omit if not using but they don't add any flavor, just a good BOOST of nutrients!) 
  • 1/2 cup sprouted rolled oats
  • 1/2 cup dark chocolate chunks or chips
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix together the almond butter, vanilla extract, coconut sugar and cinnamon with a hand mixer (or just very well by hand!)
  3. Add in the oat flour, baking powder, milk and collagen peptides and mix again
  4. Fold in the oats and dark chocolate chips and mix evenly
  5. Scoop about 2 tablespoons of dough per cookie onto baking sheet with parchment paper and gently press cookie down so it flattens a bit (not like a pancake just a little!)
  6. Sprinkle sea salt on top and bake in oven for 10-12 minutes 
  7. Allow the cookies to cool for 10 minutes then remove from tray and enjoy!


Recipe Notes

Will stay good in airtight container for 5 days or freeze for up to 2 months!

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