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Almond Flour Oatmeal Cookies

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Prep Time: 10 mins    Cook Time: 15 mins

5 from 7 votes

These almond flour oatmeal cookies are really tasty. They’re gluten-free cookies made with blanched almond flour and gluten-free oats. So even if you avoid gluten, you can still rustle up a great batch of oatmeal cookies and enjoy them warm from the oven.

An overhead shot of almond flour oatmeal cookies.
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This is a wonderfully simple recipe. Anyone can make them with ease. Even if you never or rarely bake, you will find the recipe straightforward. If you can stir ingredients together, then you can make these delicious cookies!

Vanilla and cinnamon add wonderful warm flavors to them, and they also boast a generous amount of chocolate chips to guarantee every bite will have you smiling and saying ‘mmm!’

The kids will love these as will the grownups. Maybe you ought to make a double batch - they disappear fast! Chocolate chip pecan cookies and these raspberry cheesecake cookies are two other recipes that are popular in my house.

Main Ingredients

The ingredients used to make almond flour oatmeal cookies spread out on a table.

So what are you going to need to make these gluten-free chocolate chip cookies? Let’s take a look at the key ingredients used for the perfect texture and flavor:

  • Almond flour: A gluten-free flour option. Use blanched almond flour which is cream to beige in color, not the darker un-blanched kind. Blanching removes the dark skins and makes the flour finer. It works better in this recipe. Another option would be swapping half of it for hazelnut flour for a different flavor.
  • Sugar: For sweetness. Both brown and white sugar are used in these oatmeal cookies unless you prefer to stick to one or the other, which is also fine.
  • Chocolate chips: For a rich taste. Whether you prefer dark or milk chocolate chips or even white ones, chocolate chips make these cookies even more delicious. You can get the dairy-free kind if you’re avoiding dairy.
  • Oats: The main flavor. Use old-fashioned oats, which are also known as rolled oats. They’re flaky and flat and give a softer result than steel-cut oats which can be chewy.
  • Vanilla: For flavor. Vanilla complements so many different cookie recipes and certainly has a place in this one. Always choose genuine vanilla extract, not synthetic vanilla essence.

Instructions Overview

Let’s take a look at how to prepare the most delicious oatmeal cookies you ever tried. The lack of conventional flour won’t make any difference at all, since almond flour works so well in this recipe.

After lining a baking sheet with parchment paper, you can begin to combine the cookie ingredients. Mix both kinds of sugar with the butter then add in the vanilla and egg. Now you can add almond flour, salt, oats, cinnamon, and baking soda.

Mix in the chocolate chips then let the dough chill in the refrigerator for a while. Preheat the oven and divide the dough into 20 cookie-sized pieces. Arrange them on the baking sheet and cook for about 15 minutes or until golden on top.

Finished oatmeal cookies with a glass of milk on a table.

Common Questions

What does almond flour do to cookies?

This is a relatively new ingredient in the world of baking. It adds richness and a touch of sweetness to these almond flour oatmeal cookies. You usually need plenty of fat to counteract the dryness. This combination extends the shelf life of cookies and other baked goods so they will last longer.

Does almond flour make cookies flat?

Because it is heavier and denser than conventional wheat flour, recipes need to be modified. You can’t simply switch wheat flour in a recipe for almond flour without making other adjustments to compensate.

Make sure you’re using blanched almond flour (which is finer and lighter than the un-blanched kind with the skins on). Don’t skip the baking soda in the recipe or else they will come out flat!

How do you make almond flour rise?

Not only is baking soda an essential part of the recipe, but the egg is too. Eggs help the flour to rise and also make these almond flour oatmeal cookies lighter.

Why are my cookies dry and crumbly?

This shouldn’t happen, but it can if you measure out too much flour or if you leave the cookies in the oven for too long. If this does happen, simply repurpose the cookies. Crumble them over ice cream or frozen yogurt or dunk them in milk instead of eating them just as they are!

What’s the best way to serve these?

Cookie and milk never lose their appeal and they pair up so well. If you’re avoiding dairy, a tall glass of chilled almond milk goes beautifully with 2 or 3 of these wonderful cookies.

Can I make them ahead?

You can definitely make these ahead. I like them warm from the oven but you can make them a day or so in advance if you prefer.

How should I store oatmeal cookies?

Keep them in an airtight container for 3 days or refrigerated for a week.

Will they freeze?

Yes, you can freeze these. Put them in a Ziploc bag then freeze them for up to 6 months.

Why is my dough so thick?

The dough should be firm but not too thick to work with easily. If yours seems very thick, add a tablespoon or two of milk (any kind) to the dough and mix it in well.

A stack of 5 cookies surrounded by other cookies.

Chopnotch Tips

  • Don’t skip the chilling step. Chilling the dough in the refrigerator means they will hold their shape better during cooking.
  • Swap the ground cinnamon for nutmeg or even pumpkin pie spice for a slightly different flavor.
  • You can also switch the vanilla extract to any other kind of extract. Hazelnut or almond would work nicely here.
  • Prefer oatmeal raisin cookies to oatmeal chocolate chip? No problem, simply substitute raisins for the chocolate chips.
A bit of oatmeal cookie with a glass of milk in the background.

Looking for the best gluten-free cookies recipe? Try these almond flour oatmeal cookies and they’ll surely end up as your favorite!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Almond Flour Oatmeal Cookies

With the flavors of vanilla, chocolate, and cinnamon, these are moist and delicious. One is never enough!
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 15 mins
Chilling Time: 20 mins
Total Time: 45 mins
Servings: 20 cookies

Ingredients

  • 1 stick unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups almond flour
  • 1 ½ cups old-fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup mini chocolate chips
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Mix the butter, brown sugar, and granulated sugar together in a large bowl until well combined using a wooden spoon.
  • Mix in the egg and vanilla extract until just combined, and then stir in the flour, oats, baking soda, cinnamon, and salt until fully combined. Then stir in the mini chocolate chips and transfer the dough to a refrigerator for 20 minutes to chill.
  • Once the dough has finished chilling, remove it from the refrigerator and scoop out one tablespoon at a time. Form each scoop of dough into a ball using your hands and place them on the prepared baking sheet 2 – 3 inches apart.
  • Bake for 15 minutes until the tops are light brown. Remove from oven and place the baking sheet onto a cooling rack for 5 minutes. Then remove the cookies from the baking sheet and place them onto the cooling rack directly until completely cool. Serve and enjoy!
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Notes

  • Don’t skip the chilling step. Chilling the dough in the refrigerator means they will hold their shape better during cooking.
  • Swap the ground cinnamon for nutmeg or even pumpkin pie spice for a slightly different flavor.
  • You can also switch the vanilla extract to any other kind of extract. Hazelnut or almond would work nicely here.
  • Prefer oatmeal raisin cookies to oatmeal chocolate chip? No problem, simply substitute raisins for the chocolate chips.

Nutrition Facts

Calories: 159kcal (8%), Carbohydrates: 20g (7%), Protein: 4g (8%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg (3%), Sodium: 97mg (4%), Potassium: 33mg (1%), Fiber: 2g (8%), Sugar: 14g (16%), Vitamin A: 33IU (1%), Vitamin C: 1mg (1%), Calcium: 41mg (4%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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Comments & Ratings

    • Hi Jan, I'm so happy to hear that you loved these cookies! Thanks for the feedback.

      Reply
  1. 5 stars
    Love these little things! I ate a few (and my husband ate more than a few), and I put the rest in the freezer. I added some walnuts for a little more crunch but no other changes 🙂

    Reply
    • Hi Whitney, thanks so much for the feedback! I'm so happy to hear you and your husband loved them!!

      Reply
  2. 5 stars
    My family loved it!!! Will make this again for sure!

    Reply
    • Hi Ada, I'm so happy to hear that everyone loved them! And thank you for sharing your feedback!

      Reply