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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.
Amazing!
We loved these cookies. I added Chia seeds, cinnamon, walnuts and “dark”” chocolate chips. So yummy!!
Love those additions!
Was very happy with this recipe. Have been looking for cookie recipes using almond flour and this is the first cookie that I’ve actually liked. Only a couple changes. I used monkfruit sweetener for the white sugar, and added walnuts. lVery yummy!
Love that!
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!
Yum- love the addition of walnuts!
These cookies were SO good!
Best recipe I’ve come across for gluten-free oatmeal cookies. The chocolate makes for a rich and satisfying bite!
Excellent recipe!
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!
Can you substitute brown sugar with maple syrup? I find that coconut sugar has an intense flavor.
It needs to be granulated
Have made these more times than I can count- always a favorite of my grandsons!
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!
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!
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.
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.
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!
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.
I had to use 3/4 c almond flour and 1/4 c coconut flour because I didn’t have what I thought I did with the ingredients. Didn’t put in the chocolate; put in dried cranberries instead. Used 1/2 and 1/2 for milk of choice. Subbed real sugar with monkfruit sweetener for both the white and the brown. Arman’s recipes are always great, and this was no different even with my errors. Very tasty and will make it again. Thanks!
best ever so far low carb for diabetics.
Can regular oats be used or must it be quick cooking??
Yes that is fine!
Deee-licious!! SUPER easy and quick! My 18 year-old gives a thumbs up too. I used raisins instead of chocolate. Next batch will be with chocolate. Thanks for the recipe!
Made these today. Very, very good! Subbed sugar with erythritol. Didn’t have brown erythritol so had to use granular. I feel the brown sugar erythritol would have made them even better. I think my egg was a bit smaller than needed because they fall apart a little easier than I would like so next time I will be sure to use a true large egg. Many times I have used what the store or farm labels as “large” but they truly are medium and that makes a difference in the recipe. Another great recipe from Arman. Thank you for providing us with all of your recipes!
Can I use quick cooking steel cut oats?
You can try and see 🙂
Love these cookies. I did use monkfruit instead of brown sugar and also peanut butter instead of butter. They turned out really well. This website is one of my favorites.
Would I sub coconut sugar for the white sugar or brown sugar or both?
That works
Fabulous! Simply delicious and so easy to make.I I used butterscotch chips as they are my daughters favorite.
Love, love, love these, used rolled oats, a bit of sugar and butter, but not too much, perfect in this ice-cold weather.
Thank you for sharing this recipe. These are the best almond flour cookies I’ve ever made. My family loves oatmeal cookies but can’t tolerate super sweet ones. I doubled the recipe and added dried cranberries and chopped pecans. These are perfect.
These are amazing—they’re light with just the right exterior crispness and perfectly chewy inside..an instant family favorite.
These are great cookies. The recipe is so easy and versatile. I have used different kinds of chocolate chips with dried cranberries or raisins or dried cherries and always with Miyokos dairy free butter (I am gluten free and dairy free). I never need milk but have experimented with it for a moister cookie. We use old fashioned oats because we like the chewiness, but for little kids, I would probably use quick cooking oats. I love this recipe…I routinely end up with 19 cookies….Thank you, Arman.
perfect- not too sweet, didn’t need the extra milk, but I used an xl egg. I added some flaky sea salt (fleur de sal) and used chopped fancy chocolate. I’d try with maple syrup sometime…
A must!! So simple and SO good. Next time I will be doubling, or tripling. Thank you for sharing this recipe.
My go to! Change them up with different spices or add different dried fruit or nuts. I cook them a little longer and they get a lovely caramelized crunch. Excellent recipe!!
Just excellent
Used all almond flour. Had no brown sugar so used extra white. I suggest getting brown sugar. Still okay. I don’t like super sweet cookies and these were good. Would consider adding coconut and walnuts or chopped dates for flavour too. Fluffy and moist. Baked for 12 minutes, gas stove, on parchment paper, middle rack.
Wonderful recipe! So many cookie recipes have SOOO much sugar. This one has less and they were still delicious. I will make this one again and again with many variations. This first time I used the caramel bits instead of chocolate chips. Can’t wait to try it with dried cranberries. I also like jmogan6’s idea of cinnamon and nutmeg. Just because I especially like those 2 spices.
Cookies came out perfect. Thank You!
I really love these cookies and have made the so many times, my whole family loves them as well. I added in some dates or chia seeds and I reduce the sugar by 1-2tblspns and it is still so good. thank you!
These are so delicious
Can I omit the brown sugar OR sub for cinnamon instead? I’m baking these for a cancer patient who’s taste buds are sensitive to certain ingredients (brown sugar being one). Also, can I use rolled oats instead. Please advise.
Thanks 😊
I haven’t tried- feel free to experiment and see
These are amazing!! They’re my go-to chocolate chip cookie recipe now. Can’t have sugar so used stevia and Swerve brown sugar replacement and it worked fine. Thank you for sharing🤗
These are phenomenal!!!
I used Truvia for sugar, regular brown sugar, regular egg.
I baked them for 15 min (till brown around edges)
Will be made again and again, this recipe is a keeper!!
Easy recipe to follow and i needed to use up my almond flour. Yum
These are great cookies the only thing I didn’t like was the mess when you roll them up. Try applying a light coat of oil spray to your hands.
These are delicious. Any chance you’ve tried substituting the butter for coconut oil?
Generally it’s a good swap to do but I found for these they turned out a little less chewy.
Added a lil coconut – Best thing I’ve ever made with almond flour! EVERY family member raved about them! Definitely going in the tried and true binder!!
They tasted really good but mine turned out too soft said to cook10 mins. I think that is undercooked. I’ll bake them at least 12-14 mins
Made the cookies per instructions but forgot the butter, tired tonight! And they were still really good, held together fine and very flavorful. In case anyone wants to make them more diet friendly! 🙂 I think the recipe worked because there’s so much fat in Almond flour!
Love this recipe! I doubled the ingredients. 14 to 15 minutes cooking time for me since made bigger cookies I’m assuming. But they came out soft and delicious 😋 😍. Awesome recipe!
First time…… half the recipe.
used small egg, followed directions, was so wet, I had to add 5 TB
Almond flour, and used 5 TB unbleached flour to handle it.
Test cookie @10 min, cooked, slight rise, light, good taste
Good recipe. Added 1/4 cup chopped dry cranberries and 1/2 cup pecans. Was so good.
Very tender and tasty!! I’ll make these again and again!!
I have made a lot of cookies with almond flour and these are definitely the best i made. I can have gluten so these definitely are my morning go to cookies with my coffee
Is there a flour I can sub the almond for I can’t have nuts? Do you think cassava or sorghum might work?
Not that I’ve tried.
I’ve made these cookies three times, once with raisins and the other times with chocolate chips. Only thing is I use a teaspoon of dough and find I have to bake them for 13-14 minutes. They are always delicious, highly recommend them.
Thank you, Kari!
I love these cookies! It was my first time using almond flour. I was so impressed that I can’t wait to try more recipes with it . I also used monk fruit for the sugar and Truvia brown sugar blend. My daughter was skeptical, but loved them also. These cookies will be a regular treat here!
Thank you!
Love these simple recipes thank u fr sharing Bigmanworld
So welcome!
These came out great! So simple and easy to throw together! I used coconut oil instead of butter and maple syrup instead of white sugar so I did not have to use any milk. They had just the right amount of crispiness vs chewiness. Will definitely make them again but not too often since I can’t stop eating them!
I love these cookies. The small batch is perfect for me. I like to add cinnamon and nutmeg for extra flavor but the ingredients come together nicely. I would recommend chilling first and spooning the dough out as it makes a sticky batter.
Enjoy!
Thank you. Will definitely be using almond flour. 🙂
I love oatmeal in anything, but I have a question. Why not oat flour? Just wondering if it would make a tremendous difference as I have both flours.
Oat flour as it is finer particles, dries out the cookies.
Excellent and simple recipie. I used trivia brown sugar and monkfruit. Used Lilly chocolate chips. These are the best gf and sf cookies I have ever made!!
Excelent recipe; I will add a small amount more brown sugar and vanilla extract, just because I prefer a more robust flavor. I used browned butter, which also upped the flavor.
Made these this morning. Oh my gosh; to die for. Super easy and quick to throw together too. I subbed swerve for all of the sugar called for as that is all I had. Had to use rolled oats; gluten free as that was all I had. Used all organic AND farm fresh egg. Will make these again very soon b/c they will all be gone. I did not put chocolate chips in mine; but put them on the tops of the ones for my daughter. She also loved them. Thank you!