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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 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.