This post may contain affiliate links. See my disclosure policy.
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.
Fabulous! Made as directed sub monkfruit sweetner and Lilly chocolate chips for diabetic grand, cook 10 min, yield exact. Made another batch sub raisins and pecans for choco chips, added 1/2 t. cinnamon, perfect. Thanks so much, between GF and Diabetic grands, sometimes its overwhelming. This is my goto for oatmeal cookies.
Very good and not to sweet. We are used Quaker oatmeal cookies but need to be healthier. These work. Made with organic oatmeal and Almond flower.
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.