Almond Flour Oatmeal Cookies

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.

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.