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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.
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