Almond Flour Oatmeal Cookies

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5 from 875 votes
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These almond flour oatmeal cookies are soft, chewy, and with a light crumb, and studded with chocolate chips! Made in one bowl and ready in 12 minutes, they are a simple and delicious cookie perfect to enjoy anytime!

almond flour oatmeal cookies

Almond Flour Oatmeal Cookies

When it comes to making desserts using almond flour, my favorite recipes to make are brownies, biscotti, and these easy almond flour oatmeal cookies. 

Growing up, my mom would always make a batch of muffins or cookies. These would be of the healthier variety because she’d often pack them mine and my sister’s lunch boxes. She had quite the variety up her sleeve, including chocolate muffins, carrot cake muffins, and almond butter cookies. Our favorites though were her almond flour oat cookies. 

I’ve been meaning to share her recipe for almond flour oatmeal cookies for quite some time. They are, in my opinion, the BEST cookies from my childhood! I still remember my school friends would love coming over to my house, especially if mom had made a batch of them! 

Now, these cookies may look incredibly fancy, but they are a simple and foolproof recipe to make. No fancy kitchen gadgets or mixers are needed. The combination of almond flour and rolled oats give it a light, soft, and chewy texture, with plenty of chocolate throughout! The cookies are sweet and buttery, without being overpowering!

Continuing with my obsession with almond flour lately, I’ve been making batch after batch of these cookies and EVERYONE is obsessed with them! They take less than 12 minutes to make, so you have no excuses not to make them!

almond flour oat cookies

How do you make almond flour oatmeal chocolate chip cookies?

The Ingredients

  • Almond flour– Blanched almond flour or superfine almond flour is preferred. You can use almond meal, but your cookies will be studier, nuttier, and thicker. 
  • Quick oats- Also known as instant oatmeal. Be sure to use certified gluten free oats, if needed.
  • Granulated sweetener of choice– Either brown sugar, white sugar, coconut sugar, or sugar free subs can be used. 
  • Salt- Brings out the sweetness, and balances the flavors.
  • Baking powder and baking soda– A combination of the two is used to give the cookies some rise and spread. 
  • Egg– Room temperature egg. 
  • Butter– Softened and unsalted. You can also use melted coconut oil.
  • Vanilla extract– A must for any good cookie recipe! 
  • Milk of choice– You only need this if your dough is too thick! 
  • Chocolate– Either chocolate chips or a chopped up chocolate bar. 

The Instructions

In a large mixing bowl, combine your dry ingredients and mix well. Add in your wet ingredients and mix until combined. Then, fold through the chocolate chips using a rubber spatula. If your dough is too thick, add 1-2 tablespoons of milk, or enough until it is formable. 

Now, using a cookie scoop or large spoon, scoop out heaping tablespoons of dough and roll into balls. Place the balls of cookie dough onto a lined sheet and gently flatten each one. Bake the cookies for around 10 minutes, or until the edges become golden and the chocolate has melted. 

Finally, remove the cookies from the oven and let them cool on the pan completely. 

almond flour oatmeal chocolate chip cookies

Tips to make the best almond oatmeal cookies

  • Do not overbake the cookies, as they continue to cook as they are cooling down.
  • Try to use a chopped up chocolate bar instead of chocolate chips, to ensure pools of chocolate with every bite!
  • For almond flour oatmeal raisin cookies, swap out the chocolate for raisins instead. 
  • If you’d like to make these cookies without eggs, use an egg replacement like flax eggs or a formulated egg substitutes. 

Storing and freezing cookies

  • To store: Leftover cookies can be stored at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator. They will keep for up to 2 weeks.
  • To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

almond meal oatmeal cookies

More delicious recipes using almond flour

almond flour oatmeal cookies

Almond Flour Oatmeal Cookies

5 from 875 votes
These almond flour oatmeal cookies are soft, chewy, and full of chocolate chips! Simple ingredients and ready in just 12 minutes!
Servings: 16 Cookies
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients  

  • 1 cup almond flour blanched almond flour
  • 1 cup quick oats gluten free, if needed
  • 2 tablespoon white sugar or sugar free substitution
  • 1/4 cup brown sugar or sugar free brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg Or egg free substitutions
  • 1/4 cup butter melted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon milk of choice * See notes
  • 1/2 cup chocolate chopped

Instructions 

  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
  • Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
  • Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.

Notes

* Only needed if the cookie dough is too thick. 
TO STORE: Leftover cookies can be stored at room temperature, covered, for up to 3 days. If you'd like them to keep longer, store them in the refrigerator. They will keep for up to 2 weeks.
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 12gProtein: 3gFat: 9gSodium: 123mgPotassium: 27mgFiber: 2gVitamin A: 106IUCalcium: 32mgIron: 1mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Love this recipe! I’ve made 3 batches and they get eaten so quick! I’ve used a variety of different chocolate, and also added 1/3 cup of chopped walnuts which turned out well. Thank you!

  2. 5 stars
    Best recipe I’ve come across for gluten-free oatmeal cookies. The chocolate makes for a rich and satisfying bite!

  3. 5 stars
    Delicious. Didn’t add chocolate chips; I like my oatmeal cookies plain. Nice texture, crispy on edges, soft inside. Arman’s recipes never disappoint. I subbed monk fruit for sugar; brown monk fruit and golden monk fruit. Will make again!

  4. 5 stars
    This cookie recipe is smokin’! The hot cookies are so good, they would attract a blind man in a fur coat wearing sunglasses. Easy? Hey, if a newbie baker like me can make these and get great reviews, then you can too. Take care to follow the recipe and be on guard for cookies that are overly crumbly. I haven’t figured that out yet, but this is a great recipe to try!

    1. 5 stars
      All your GF recipes are full proof. I was looking for a recipe that does not use Xanthum gum or tapioca starch. Thanks for amazing GF recipes!

    2. 5 stars
      This is just a downright really good gluten free cookie recipe. I used coconut sugar instead of the white and brown sugars. I also used old fashioned instead of quick oats. The dough was extremely wet and sticky (I did not add the milk), so I refrigerated for an hour. It still stuck to my hands, but I was able to roll into balls. They came out chewy and soft and gorgeous.

  5. 5 stars
    This is a quick easy receipt and does not take a long time to make. I wish the cookies would stay together better. I might have to add xantham gum to make it bind together better.

  6. 5 stars
    Just made these with my 3 year old. Fantastic, easy, yummy recipe. Great gluten free cookie! I only had choc chips on hand, but they worked great. Much simpler and less time consuming than the previous recipe I was using (also amazing, from Texanerin, a go-to GF recipe maker I utilize a ton). I made this in my stand mixer on low mode. This recipe will be in our regular rotation. Thank you!

  7. 5 stars
    Hello there, I find this recipe to be fantastic. While I usually bake oat cookies, I was in search of something that offered both enhanced taste and nutritional value. Your recipe fits the bill perfectly, and I want to thank you for that.

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