Almond Flour Oatmeal Cookies

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5 from 599 votes
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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

Almond Flour Oatmeal Cookies

When it comes to making desserts using almond flour, my favorite recipes to make are brownies, biscotti, and these easy 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!

almond flour oat cookies

How do you make almond flour oatmeal chocolate chip cookies?

The Ingredients

  • 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. 

The Instructions

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. 

almond flour oatmeal chocolate chip cookies

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. 

almond meal oatmeal cookies

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almond flour oatmeal cookies

Almond Flour Oatmeal Cookies

5 from 599 votes
These almond flour oatmeal cookies are soft, chewy, and full of chocolate chips! Simple ingredients and ready in just 12 minutes!
Servings: 16 Cookies
Prep: 5 mins
Cook: 12 mins
Total: 17 mins

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.

Notes

* Only needed if the cookie dough is too thick. 
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. 

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 12gProtein: 3gFat: 9gSodium: 123mgPotassium: 27mgFiber: 2gVitamin A: 106IUCalcium: 32mgIron: 1mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    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…

  2. 5 stars
    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.

  3. 5 stars
    These are amazing—they’re light with just the right exterior crispness and perfectly chewy inside..an instant family favorite.

  4. 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.