Almond Flour Oatmeal Cookies are crispy, chewy, and generously studded with chocolate chips. Gluten-free, and delicious as dessert or afternoon snack!
I love baking with almond flour in all kinds of sweet recipes, but I’d never tried pairing almond flour with oats until recently. Turns out it’s a really lovely match. These Almond Flour Oatmeal Cookies have a warm, nutty flavor enhanced by a generous amount of chocolate chips.
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Why Make This Recipe
- So Easy to Make: You only need one bowl, and a big wooden spoon to stir.
- Healthy-ish Snack: Yes, there's still sugar in this recipe (though you can replace with a sugar substitute), but with the oats and the almond flour in there, these are a relatively nutritious choice for cookies!
- Substitutions Possible: Read on for ideas for ingredient substitutions, including replacing the chocolate chips with raisins.
🥗 Ingredients for Almond Flour Oatmeal Cookies
- Brown Sugar: You can use light brown sugar or dark brown sugar for this recipe, or a combination of the two. Dark brown sugar will give you more of a molasses flavor in your cookies.
- Ground Cinnamon: You can leave this out if you don’t have it, or you can add a ¼ teaspoon of ground nutmeg instead. You could also replace the cinnamon with ground cardamom, for a slightly different, but equally delicious, flavor!
- Old-Fashioned Oats: Old fashioned oats are also called rolled oats. I like the texture you get with old fashioned oats, but you can use instant oats too. That said, instant oats absorb more liquid and bake into a softer texture. Conversely, if you substitute steel cut oats, you may get a coarser texture that isn’t as appealing. Also, make sure that if you are looking for a gluten-free recipe, you confirm that you are using certified gluten free oats.
- Chocolate Chips: Use mini chocolate chips or the regular-sized ones. Or, replace with raisins for more traditional oatmeal raisin cookies.
- Other Add-ins: These healthy oatmeal cookies with almond flour are a great base for other flavors too. You can stir in dried fruit, such as dried cranberries or add in butterscotch or white chocolate chips. You can also add chopped nuts or coconut flakes.
🥣 Step-by-Step Instructions
Preheat oven to 350 degrees F (175 degrees C).
Line one or more baking sheets with parchment paper.
In a large bowl, mix together 1 stick of softened butter, ½ cup packed brown sugar, and ¼ cup granulated sugar with a wooden spoon until well-combined.
Add 1 egg and 1 teaspoon of vanilla extract, and stir again.
Then, stir in 1 ¾ cups of blanched almond flour, 1 ½ cups of rolled oats, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt.
When fully combined, stir in 1 cup chocolate chips.
Chill dough in refrigerator for 20-30 minutes.
Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball. Using a cookie scoop like this makes this super easy.
Place cookie balls on the parchment paper-lined baking sheet a couple of inches apart.
Bake for 15-18 min, until you can smell them, and they are lightly browned on top.
Put the cookie sheet on a cooling rack. Let sit for 3 minutes to let these oatmeal chocolate chip cookies firm up. Then remove cookies and place directly on cooling rack.
🧐 Recipe FAQs
With the caveat that I haven't tested this myself, I think these cookies would work fine with replacing the butter with coconut oil, vegetable shortening, or a vegan butter substitute. If the texture seems too soft, add more almond flour or oats. For a vegan recipe, you'll need to replace the egg as well—try replacing with a flax egg or with applesauce. And make sure your chocolate chips do not include any dairy (or make these into almond flour oatmeal raisin cookies by replacing chips with raisins!).
Almond meal and almond flour are terms used for the same thing—both mean finely ground almonds. The majority of almond flour products are made by finely grinding blanched almonds (almonds where the skins have been removed). Almond meal can mean finely ground blanched or unblanched almonds, and almond meal may be a coarser grind than almond flour.
You can easily make your own almond flour with the help of a food processor. Just take a quantity of blanched almonds (you can often find these as blanched, slivered almonds in the grocery store) and blitz in a food processor until they are finely ground. Just make sure you stop as soon as you see the texture you want—if you grind for too long, your almond flour will turn into almond butter.
Yes! And since almond flour is expensive both to buy and to make, you should definitely freeze any leftovers for your next batch. According to Bob’s Red Mill, you can even freeze almond flour for 4-5 months after its sell by date, as long as you keep it in an airtight container. You can also keep it in the fridge if you prefer, and in fact, if you are planning to store almond flour for over a few weeks, you should keep it in the refrigerator or freezer. Almond flour (and other nut flours) can turn rancid more quickly than traditional flour.
👩🍳 Expert Tips for Almond Flour Oatmeal Cookies
If you're new to working with almond flour, know that almond flour takes longer to absorb moisture than regular flour. That's the reason for chilling the dough before you bake. The extra time allows the almond flour to absorb more liquid. This firms up the dough so you can scoop it into balls. Note: cookie dough can rest in the fridge for up to 24 hours before baking, either in a bowl or already scooped into cookie balls.
One of the best things about almond flour cookies is their shelf life. Because there is more moisture and fat in almond flour than in regular flour, almond flour cookies will last longer than traditional flour cookies. They easily keep at room temperature in an airtight container for 5 days. You can also freeze baked cookies for up to 3 months, sealed in a freezer bag or airtight container. Just make sure cookies are fully cooled before putting them in the freezer. For more delicious cookie recipes, check out my round-up of The Best Almond Flour Cookie Recipes.
Want to freeze the almond flour oatmeal cookie balls before baking? Roll the dough into balls, then put the cookie balls on a parchment-lined plate in the freezer to firm up. Once they are hard, you can move cookie balls into a freezer-safe ziplock bag or other freezer-safe container. Then take out the number of cookie balls you need when you want to bake them. Baking straight from frozen will add another couple of minutes to your baking time. Cookies will last in the freezer for about 3 months.
Using Almond Flour
Now that you've tried almond flour in these oatmeal almond flour cookies, you're going to want to use it in everything! It's perfect for many French desserts—try making macarons or making a frangipane base for a tart. You can also use almond flour as a replacement for all-purpose flour (or for some of the flour) in regular cake or cookie recipes as in my French Yogurt Cake with Almonds, and Apple Almond Cake. Or mix almond meal with flour, sugar, and butter for a delicious topping for a fruit crisp, crumble, or tart.
Finally, you can replace breadcrumbs with almond flour when you are making breaded chicken or fish. Just note that almond flour will burn more quickly than traditional breadcrumbs. For more information about substituting almond flour in your baking recipes, consult this almond flour baking guide from King Arthur Flour. It’s a great resource that shows you exactly how different kinds of recipes react to almond flour.
Other Gluten Free Recipes
If you enjoyed this Almond Flour Oatmeal Cookies recipe, you might also want to check out some of my other favorite gluten-free recipes.
For other delicious desserts, don’t miss my Ultimate Blondies with Chocolate Chips, my Puff Pastry Cinnamon Rolls with Apple, my Peach Blueberry Crisp, and my Cherry Danish with Puff Pastry.
If you try these Almond Flour Oatmeal Chocolate Chip Cookies, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe Card
Almond Flour Oatmeal Cookies
Almond Flour Oatmeal cookies are crispy, chewy, and generously studded with chocolate chips. Gluten-free, and delicious as dessert or afternoon snack!
Ingredients
- 1 stick butter, softened (4 oz.)
- ½ c. brown sugar, packed (100g)
- ¼ c. granulated sugar (50g)
- 1 egg
- 1 t. vanilla extract
- 1 ¾ c. almond flour (175g)
- 1 ½ c. old-fashioned oats (150g)
- ½ t. baking soda
- ½ t. ground cinnamon
- ½ t. kosher salt
- 1 c. chocolate chips or ¾ c. mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line one or more baking sheets with parchment paper.
- Make sure butter is quite soft—if not, pop in the microwave for a few seconds to soften.
- In a large bowl, mix together butter, brown sugar, and granulated sugar with a wooden spoon until well-combined.
- Add egg and vanilla extract, and stir again.
- Then, stir in almond flour, rolled oats, baking soda, cinnamon, and salt.
- When fully combined, stir in chocolate chips.
- Chill dough in refrigerator for 20-30 minutes.
- Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball.
- Place cookie balls on the parchment paper-lined baking sheet a couple of inches apart.
- Bake for 15-18 min, until you can smell them, and they are lightly browned on top.
- Put the cookie sheet on a cooling rack and let sit for 3 minutes to let cookies firm up.
- Then remove cookies and place directly on cooling rack to finish cooling.
Notes
- I recommend using weights to measure ingredients rather than cup measures, whenever possible. It gives you a much more accurate measurement since the volume of ingredients like almond flour can be quite different with different brands.
- Cookie dough can rest in the fridge for up to 24 hours before baking, either in a bowl or already scooped into cookie balls.
- To make sure this recipe is completely gluten-free, check your oats to make sure they are certified gluten-free. Some oats are made in processing facilities that are not gluten-free.
- You can use light brown sugar or dark brown sugar for this recipe, or a combination of the two. Dark brown sugar will give you more of a molasses flavor in your cookies.
- Other ingredients can be used as a replacement for the chocolate chips: try raisins, dried cranberries, coconut, butterscotch or white chocolate chips.
- Baked cookies can be stored at room temperature in an airtight container for up to 5 days. Baked cookies can be frozen for up to 3 months.
- Unbaked cookie dough balls can also be frozen for up to 3 months. Just roll dough into balls and place on a parchment- or wax paper-lined plate in the freezer until firm. Then you can put the cookie dough balls into a freezer-safe ziplock bag and take out however many you want, whenever you want.
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 127mgCarbohydrates: 22gFiber: 3gSugar: 15gProtein: 4g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
Dorothy Schafer says
I just made this cookies and they taste great! My grandson has been diagnosed with Celiac Disease so I am trying gluten-free recipes so he won’t feel left out when he comes to my house! One question- my cookies didn’t quite firm up-what can I add to make them firmer? Thanks for a great recipe!
Chef Molly says
Hi Dorothy, that's so lovely that you're baking gluten-free for your grandson! If your cookies weren't as firm as you like, I'd add more almond flour to them. (Sometimes different types of almond flour will perform differently in the recipe and yours may have absorbed less liquid than expected?) Or try baking them a little longer? Also, do try my Almond Flour Chocolate Cake when you get a chance--it's my absolute favorite gluten-free recipe!
Honey says
Loved these! Replaced brown sugar with maple syrup and chocolate chips with raisins and they turned out great!
Chef Molly says
Yay! Love the substitutions you made. It's such a flexible recipe!
Patsyfisher says
Made these oatmeal almond cookies
Very good
Added unsweetened coconut, semi sweet chocolate chips, and cranberries
Keeper
Chef Molly says
So glad you liked them! Love the idea to add coconut and cranberries!
Caleb - Never Ending Journeys says
I never thought to add almonds to oatmeal cookies! That's the best of both worlds. Thanks so much for this great recipe!
Chef Molly says
My pleasure! These are super tasty, and good(ish) for you too!
Sharon says
I posted an earlier comment how great these cookies turned out. I’ve now made them six times. Sometimes I use all nuts, other times I use a combination of chocolate chips and nuts. I always give some of them away to friends. Everyone loves them. One friend said she would give me her bag of Costco chips if I would make her more. Another friend said his two year old daughter says más or otro (I live in Mexico) when she wants another piece. So cute. On a side note I make them in my KitchenAid with the large paddle. Also use a Silpat instead of parchment paper. Wonderful recipe that you can add whatever you like.
Chef Molly says
Thanks for posting, Sharon! Using a KitchenAid and Silpat are great recommendations. We live in France right now, but when I return to the States this summer, I will have my KitchenAid back and will be a happy camper!
Wanda says
Just made these cookies and they turned out delicious.
I added pecans along with mini chocolate chips 1/2 cup each
and used 1/2 cup of raw cane sugar. It was the perfect sweetness for
me. Thank you..
Chef Molly says
So glad you enjoyed these, Wanda! Love the addition of pecans in there!
Pauline Steinhorn says
For those of us who eat gluten free and dairy free, do you have a suggestion for a butter substitute in this recipe?
Chef Molly says
Hi Pauline! With the caveat that I haven't tested this myself, I'd suggest substituting coconut oil, vegetable shortening, or a vegan butter substitute. You may need to add a little more almond flour or oats if the texture seems too soft to scoop. You could also play with substituting applesauce for the butter, but if so, reduce the sugar in the recipe by a bit. Please report back and let us know how it goes! And I will add this to my list of things to test as well.
Pauline Steinhorn says
Thanks!
Beth Borchers says
While I KNOW nothing is ever "perfect" in life...this recipe is as close as it comes. Delicious, amazing and it couldn't get much simpler. Thank you for doing what you do!
PS I am a chef and have created quite a few recipes of my own...BRAVO!
Chef Molly says
Beth, thank you so much for writing this comment. You really made my day! So glad you enjoyed this recipe, and let me know if you ever put your recipes up on a blog somewhere! 🙂
Sharon says
These cookies turned out wonderful. A nice crunch on the outside and chewy inside. The only change I made was using one cup of chopped pecans instead of chocolate chips. I will definitely make them again. Do you think if I used 3/4 cup of light brown sugar instead of combining brown and white would change the texture?
Chef Molly says
Hi Sharon, so glad you enjoyed these. Love the idea to use pecans instead of chocolate chips! Extra healthy that way. I think you'd be fine using all brown sugar--I haven't tried that myself, but I don't think it will make a big difference in texture. Enjoy!
Hasin says
Molly,
I'm a cookie person, any part of the day, tea and cookie makes it all better. Fantastic recipe. I like the way you have given helpful tips and notes. Very useful for an amateur baker like me. Thanks
Chef Molly says
My pleasure, Hasin! Totally agree that tea and cookies make everything better!
Josiah - DIY Thrill says
These cookies look so yummy! I need to try them...
Chef Molly says
Thanks! They are yummy for sure, and really pretty healthy as far as cookies go!
Heidi | The Frugal Girls says
Almond flour is such a perfect way to infuse more flavor into these oatmeal cookies... and I really love how you didn't hold back on the butter. Yum!
Chef Molly says
Ha! Nope. I think living in France has made me embrace butter! You just can't beat it in a cookie.
Nakisa Herrick says
Molly! These just came out of the oven and look heavenly. Can't wait to try ! Thank you for all the wonderful recipes. Hope you and the family are well. XO Nakisa
Chef Molly says
Ooh, great! Hope you enjoyed them! Hope we'll see you back in Paris when school starts?
Clarissa says
Perfect recipe! Just substituted the sugar for Lakanto monk fruit sweetener, the golden one since it’s like brown sugar! They were delicious! Thank you for this recipe!
Chef Molly says
Oooh, Clarissa, thanks so much for letting me know! I've had several questions about using sugar substitutes, and haven't had a chance to test them yet myself. I'm so glad the monk fruit sweetener worked well!
Katerina says
Mmm, oatmeal cookies are my favourite, Molly, and these look absolutely delightful! Any day is better with cookies, in my opinion!
Chef Molly says
100% agree, Katerina! 🙂