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Chocolate Chunk Almond Butter Oatmeal Cookies
5 from 2 votes

Chocolate Chunk Almond Butter Oatmeal Cookies

Learn how to make this delicious Almond Butter Oatmeal Cookies that have chocolate chunks which are sure to please!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 36 cookies
Calories: 173kcal


  • 1.5 cup gluten-free rolled oats
  • 2 teaspoon baking soda
  • ¼ teaspoon salt
  • 2.5 teaspoon ground cinnamon
  • 1 cup unsweetened shredded coconut
  • 2.5 tablespoon toasted flax seeds
  • 16 ounces almond butter
  • ¾ cup sugar
  • 4 eggs
  • 5 teaspoon pure vanilla extract
  • 8 ounces dark chocolate chopped into small chunks


  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
  • In a medium bowl gently whisk together the oats, baking soda, salt, cinnamon, shredded coconut and toasted flax seeds until combined. Set aside.
  • In the bowl of a stand mixer, beat the almond butter, sugar, eggs and vanilla on low speed until smooth and creamy; approximately 2 minutes.
  • With the mixer still on low, slowly add the dry oat mixture to almond mixture, mixing just until combined. Remove bowl from the stand and, with a large spoon or spatula, stir in the dark chocolate chunks.
  • Scoop (approximate) 2 tablespoon rounds of dough onto your prepared baking sheet, leaving enough room between each ball for them to expand. Bake each batch for approximately 10-12 minutes.
  • Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a wire rack to cool.


Calories: 173kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 177mg | Fiber: 3g | Sugar: 6g | Vitamin A: 30IU | Calcium: 57mg | Iron: 1.5mg
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