Hearty, sweet and bursting with flavor, these almond flour oatmeal cookies are packed with oats and make a terrific snack. This one-bowl recipe uses chocolate chips as a mix in, but raisins, cranberries, even dark chocolate would be excellent as well. They're a simple, easy and delicious cookie jar essential!
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Why this recipe is the Best!
When a sweet tooth creeps in, this is the cookie recipe to reach for! Everyone will love the tasty, chewy, tender cookie and you'll love the fact that they're quick to prep! Not only that, they're also:
- Made in one bowl
- Dairy free
- Versatile for different mix-ins
- Great for longer storage
- Perfect for making ahead
There aren't many cookie recipes out there that actually taste amazing days later (see these pumpkin cookies for another one!) but these oatmeal cookies definitely hit the mark. They're along the same lines as this spice cake and this strawberry cake, delicious, even several days later.
Cookie baking pro tips
Most cookies follow the same basic pattern of creaming, adding eggs, then adding flour, but there are also some insider tips that will help you in your baking - for example, did you know that a rest time for the batter makes for a better textured cookie? Here are some other tips to follow for the absolute best tasting cookies:
Measure ingredients by weight instead of cups
As I've highlighted before in this tips post and in my baking masterclass, weight is the best way to measure ingredients, particularly flours and starches in gluten free baking. The reason why? Accuracy matters, a lot! If a recipe calls for 150 grams of oats (as this recipe does) that may actually be more or less than the cups measurement. Because let's face it, we all measure things differently. But weight is accurate every time.
Refrigerate the dough
Typically you'll see me mention letting the batter 'rest' for a certain time frame, usually 30 minutes, before baking. Yeast breads like this oat bread would be the only exception since the rise time translates to the rest time. But most of the time, you'll want to set the fully mixed batter aside to rest so the starches have time to hydrate, which will result in a perfectly textured bread or baked good.
In this cookie recipe, we refrigerate the dough which does quite a few things - it helps develop a deeper flavor, reduces spreading and makes for an overall sweeter cookie.
Mix the batter well
With gluten containing batters and doughs, you mix just until it's combined, not any more as overmixing is a big problem and can ruin a recipe.
But with gluten free baked goods, overmixing is not usually a problem. As with these cookies, you'll want to mix the dough for about 2 minutes on medium after adding the egg and vanilla to fully combine that step in the process. Then, after adding the flour and dry ingredients, you'll mix for another minute to fully incorporate the flour. Since there's no gluten to worry about, there's no chance of developing tough cookies!
How to make this recipe
Ingredients & substitutions
Just an 11 ingredient list and you are on your way to scrumptious almond flour oatmeal cookies!
The ingredients used in the recipe have been tested and retested, I can confirm these brands work very well. But if you are needing to substitute an ingredient, I have some recommendations here as well...
Almond Flour - not the same as almond meal, I recommend the one from Nuts.com, other flour substitutes include oat flour. Though I would caution swapping the entire flour, try half almond flour, half oat flour.
Oats - like the almond flour, the oats are a staple in this recipe, but if you'd like to try something different, quinoa flakes would be a good alternative.
Chocolate chips - the Enjoy Life brand works wonderfully! Instead of chocolate chips, try raisins, dried cranberries or dried cherries.
Vegan butter - the Melt brand works well in this recipe. Other alternatives are Earth Balance, Country Crock and even coconut oil.
Brown sugar and granulated sugar - consider using something like Swerve as an alternative sweetener.
This batter comes together so easily and quickly - in step one in the image above, mix the butter and sugars together until creamy. Then add the egg and vanilla (step 2) and mix again until creamy (step 3).
Add the almond flour and other dry ingredients (step 4) and mix until fully combined. Stir in the oats (step 5) and chocolate chips (step 6).
After the batter has refrigerated for 30 minutes, preheat the oven to 350 F and portion Tablespoons of cookie dough onto a parchment lined cookie sheet.
Bake for 15 minutes and remove to a wire rack to cool.
These cookies store extremely well! Place baked and cooled cookies in a plastic storage container or sealed plastic bag and they will last up to 4 days at room temperature.
Yes! The batter can be made and then stored in the refrigerator for up to 5 days. Just make sure to cover it well and then bake as usual.
There are lots of options with this batter - dried cranberries, dried cherries, raisins, dark chocolate chips, white chocolate chips, even peanut butter chips.
They are not. Almond flour is finer because it's made from peeled almonds. Almond meal is more coarse because made from raw almonds. You'll want to make sure to use almond flour in this recipe.
Other recipes you may like!
Almond Flour Oatmeal Cookies
- 8 Tablespoons vegan butter
- 100 grams brown sugar about ½ cup
- 50 grams white sugar about ¼ cup
- 1 egg
- 1 teaspoon pure vanilla extract
- 175 grams almond flour about 1 ⅔ cup
- 150 grams oats about 1 ½ cups
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- In the bowl of a stand mixer, cream together butter and sugars. Mix on low speed for 30 seconds. Scrape down the bowl and mix for another 30 seconds on medium speed.
- Add egg and vanilla extract and mix on medium for 2 minutes.
- Add almond flour, oats, baking soda, cinnamon and salt. Mix on low speed for 30 seconds. Stop machine and scrape down the sides. Mix for another minute on medium.
- Stir in chocolate chips with a large spoon.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350 F.
- Scoop tablespoons of dough onto a cookie sheet.
- Bake for 15 minutes or until cookies are set.
- Cool on pans for 5 minutes on a wire rack then remove and finish cooling.
- Ingredients should be at room temperature.
- Measure by weight instead of cups.
- Refrigerate batter before baking.
- Use parchment lined cookie sheets for easy clean up.