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These almond flour oatmeal cookies are soft, chewy, and studded with chocolate chips. I love how they’re made in one bowl and ready in 12 minutes!
Looking for more almond flour recipes? Try my almond flour muffins, almond flour mug cake, and almond flour brownies!
New cookie obsession in our household: classic oatmeal cookies made with almond flour!
The almond flour adds an unmistakable nuttiness and delicate sweet flavor that perfectly complements the cookies. Coupled with the chewy texture of the oats, it’s one to bake right now.
Table of Contents
Why I love this recipe
- Made with simple ingredients. Nothing complicated or hard to find, just almond flour and a few pantry staples.
- Diet-friendly. The oats and almond flour add fiber and protein, while the recipe is naturally gluten-free and easy to make vegan without compromising the flavor or texture.
- Made in one bowl. So clean-up is done in minutes.
- No chill time. And they bake in 10 minutes, so you can make them on a whim!
Ingredients needed
- 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 or quick-cooking oats. Be sure to use certified gluten-free oats if needed.
- Sugar- I used brown sugar to give the cookies a moist texture, but white sugar, coconut sugar, or a sugar-free sweetener also works.
- 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– I used a splash of unsweetened almond milk, but you may not need any unless your dough is too thick.
- Chocolate– Either dark chocolate chips or chocolate chunks.
How to make almond flour oatmeal cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 350F/180C and line a large baking sheet with parchment paper.
Step 2- Make the cookie dough. In a large mixing bowl, combine the dry ingredients and mix. Add the wet ingredients and mix until combined. Fold in the chocolate chips. If the batter is too thick, add milk as needed.
Step 3- Shape. Using a cookie scoop, 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.
Step 4- Bake. Bake the cookies for 10 minutes, or until the edges begin to golden. Remove from the oven and allow to cool briefly, then transfer them to a wire rack to cool completely.
Arman’s recipe tips and variations
- Avoid overbaking. They continue to cook as they cool, so remove them from the oven as soon as the edges begin to crisp and they start to lift from the baking sheet.
- Use quick oats instead of rolled oats. I normally prefer the texture of rolled oats in baking, but for these cookies, I find quick-cook oats to have a chewier texture.
- Make vegan oatmeal cookies. Swap the egg for a flax egg, and use coconut oil instead of butter.
- Make almond flour oatmeal raisin cookies. Swap the chocolate chips for raisins.
- Or play around with different mix-ins. Like chopped walnuts, pecans, or a dash of cinnamon.
Storage instructions
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.
More delicious recipes using almond flour
Almond Flour Oatmeal Cookies
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.
I LOVE this recipe! I made it my own and changed out the butter for coconut oil and I also added coconut shreds and dried cranberries and they eat like a healthy breakfast bar. I also used the Splenda brown sugar to cut down on the carbs and also added a teaspoon of cinnamon.
My hubby loves them. Took 30 minutes from start to taking them out of the oven.
Best oatmeal cookies; regardless of if you are looking for healthier, lower carb, etc… . I subbed allulose for the sugar and did 1/4 allulose and 2 tb brown sugar. Making these weekly. Texture is soft but stays together with a nice chewy texture.
Substituted coconut sugar, margarine and egg whites and they are still delicious!
I love these and make them quite often. I am wondering if I could use maple syrup or honey instead of the brown sugar?
You could try- but you’d need to add a little liquid to compensate
SO SO SO GOOD! i was amazed by how moist it was considering there was very little butter. i substituted the chocolate chips for raisins. this is my first recipe using the almond flour!
Thank you, Arman, for sharing this recipe – it’s fabulous! I added a shortcut to the shaping, as I find the dough on the sticky side to work with. I completely fill a 1-1/2 T. cookie scoop with the dough, and place each scoop directly onto the cookie sheet. Once all of the dough is used up, I have a small bowl of water at hand and dip my fingers into the water before flattening each cookie – zero stick with wet fingers. In my oven, 22 minutes is the perfect bake time for these cookies – crispy edges with a slightly chewy centre. Thank you again for this great recipe! 🙂
Aw, thank you Ruth!
These are delicious! I leave out the white sugar. For another yummy version I add fresh lemon peel (or orange peel), toasted pecans, and dried cranberries. My husband can’t have chocolate but he loves this variation. They also freeze well. I usually make a triple batch.