Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the gluten-free oats and your choice of nut butter.

Drizzle in your chosen sweetener and stir vigorously until fully incorporated.

Gently fold in the chocolate chips, ensuring even distribution.

Scoop generous portions of the dough onto your prepared baking sheet.

Bake your cookies for 10-12 minutes until golden brown around the edges.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.