These soft and chewy almond flour oatmeal cookies are the perfect treat! They’re easy to make, studded with chocolate chips, and have the best oatmeal cookie texture!

Almond Flour Oatmeal Cookies
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I love oatmeal chocolate chip cookies and while I usually make these vegan oatmeal cookies, I wanted to try making a gluten-free version with almond flour. I’m not gluten-free, but I like baking with almond flour because it’s an easy way to add more protein, fiber, and healthy fats to my desserts. Plus, I love the texture of these cookies! They’re perfectly soft and chewy.

These cookies aren’t super sweet, but if you want to make them a little sweeter, add an extra sprinkle of brown sugar on top before baking. Or you can add more chocolate chips for more sweetness. If you’re looking for more gluten free dessert ideas, try my chickpea chocolate chip cookies or these gluten free vanilla cupcakes.

Almond Flour Oatmeal Cookies ingredients

Ingredients and Substitutions

  • Almond flour: Almond flour creates the base of the cookie with a nutty richness that helps to create a tender, chewy texture.
  • Quick oats: Quick oats provide a hearty and chewy texture to the cookies. You can substitute with rolled oats, if desired.
  • Granulated sugar: White sugar sweetens the cookies and also aids in browning and providing a crisp edge.
  • Brown sugar: Brown sugar not only sweetens the cookies but also adds moisture and a hint of molasses flavor, contributing to their softness and chewiness.
  • Baking powder: Baking powder is a leavening agent that helps the cookies rise and become light and fluffy.
  • Baking soda: Baking soda also acts as a leavening agent and helps with browning.
  • Salt: A touch of salt enhances the flavor of the cookies and balances the sweetness.
  • Egg: The egg binds the ingredients together and adds moisture and structure to the cookies.
  • Butter: Melted butter provides richness, flavor, and a tender texture to the cookies.
  • Vanilla: Vanilla extract enhances the flavor of the cookies with its sweet and aromatic qualities.
  • Milk: Just a splash of milk helps create the right texture of the dough. You can substitute with almond milk or soy milk.
  • Chocolate Chips: Chocolate chips are a delicious addition, adding sweetness to these cookies. Feel free to get creative with your mix-ins! You could replace the chocolate chips with raisins, chopped nuts, or coconut.

How to Make Almond Flour Oatmeal Cookies

In a large mixing bowl, combine the dry ingredients and mix thoroughly.
Add the wet ingredients to the dry mixture and mix until everything is well combined.
Fold in the chocolate chips.
Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Place the dough balls onto the lined baking sheet and gently press down on each one to flatten.
Bake the cookies for approximately 10 minutes or until the edges begin to turn golden brown.

 Frequently Asked Questions

  • What is almond flour? Almond flour is a type of flour made from finely ground blanched almonds. Blanched almonds are almonds that have had their skins removed. The almonds are ground into a fine, powdery texture to create almond flour.
  • What else can I make with almond flour? Try these almond flour pumpkin muffins or almond flour brownies!
  • What’s the difference between almond flour and almond meal? Almond flour is made from blanched almonds and has a fine, powdery texture, ideal for delicate baked goods. Almond meal is made from almonds with their skins and has a coarser texture. I prefer blanched almond flour for this recipe, rather than almond meal.
  • Are oats gluten-free? Oats are naturally gluten-free; however, they are often processed in facilities that handle wheat, barley, and rye, which are grains that contain gluten. Cross-contamination can occur during processing, leading to the presence of trace amounts of gluten in oats. For people with celiac disease or gluten sensitivity, it’s crucial to choose certified gluten-free oats to ensure they haven’t come into contact with gluten-containing grains.
  • Can you substitute almond flour for regular flour in oatmeal cookies? It’s not a one to one swap, but it works great in this recipe!
  • Is oat flour or almond flour better for cookies? I prefer using a combination of both oat flour and almond flour to get the best texture in these gluten-free almond flour cookies.
  • Can you substitute almond flour for regular flour in cookie recipes? Almond flour bakes very differently than all purpose flour, but it works great in this version of almond oatmeal cookies!
  • Is almond flour healthier than oatmeal? Both almond flour and oatmeal have health benefits like fiber and protein. Almond flour is higher in healthy fat and oatmeal is higher in carbohydrates, but they can both be used as a healthy ingredient in cookies.
almond flour cookies

How to Store Almond Flour Oatmeal Cookies

To store oatmeal cookies and maintain their freshness, allow them to cool completely before transferring them to an airtight container. If stacking cookies, use parchment or wax paper between layers to prevent sticking. Oatmeal cookies are best stored at room temperature in a cool, dry place. Consume the cookies within a few days for the best taste and texture. If you won’t be eating them right away, you can freeze them for later. Wrap cookies individually and place them in an airtight container or freezer bag. Microwave for 20 seconds on 50% power to thaw.

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almond flour cookies

Almond Flour Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These soft and chewy almond flour oatmeal cookies are the perfect treat! They’re easy to make, studded with chocolate chips, and have the best oatmeal cookie texture!

Ingredients

Units Scale
  • 1 cup almond flour (see note for tips on measuring)
  • 1 cup quick-cooking oats
  • 2 tablespoons granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the dry ingredients and mix thoroughly.
  3. Add the wet ingredients to the dry mixture and mix until everything is well combined.
  4. Fold in the chocolate chips.
  5. If the batter seems too thick, add the milk of your choice gradually until you reach the desired consistency.
  6. Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough and roll them into balls using your hands.
  7. Place the dough balls onto the lined baking sheet and gently press down on each one to slightly flatten.
  8. Bake the cookies on the parchment paper lined baking sheet for approximately 10 minutes or until the edges begin to turn golden brown.

  9. Remove the cookies from the oven and allow them to cool completely before removing from the baking sheet.

Notes

When measuring almond flour, do not pack the flour into the cup. Gently spoon the flour into the cup. It should weigh 112 grams.

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