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
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!
How do you make almond flour oatmeal chocolate chip cookies?
- 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.
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.
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.
More delicious recipes using almond flour
Almond Flour Oatmeal Cookies
- 1 cup almond flour blanched almond flour
- 1 cup quick oats gluten free, if needed
- 2 tbsp white sugar or sugar free substitution
- 1/4 cup brown sugar or sugar free brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg Or egg free substitutions
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1-2 tbsp milk of choice * See notes
- 1/2 cup chocolate chopped
- 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.