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
- Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
- 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.
- If the batter seems too thick, add the milk of your choice gradually until you reach the desired consistency.
- Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough and roll them into balls using your hands.
- Place the dough balls onto the lined baking sheet and gently press down on each one to slightly flatten.
- Bake the cookies on the parchment paper lined baking sheet for approximately 10 minutes or until the edges begin to turn golden brown.
- 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.