Almond Flour Oatmeal Cookies (Gluten Free)
These Almond Flour Oatmeal Cookies have golden crispy edges and a soft chewy center! They are truly the best gluten free oatmeal chocolate chip cookies ever. They are loaded with dark chocolate chips for the ultimate gooey chocolaty cookie. You won’t even believe how easy these almond flour cookies are!
Why You’ll Love These Cookies
- They have the best chewy and crispy texture!
- The dark chocolate chips add the perfect amount of sweetness, intensity and flavor.
- These almond flour oatmeal chocolate chip cookies are made in one bowl.
- This easy recipe takes less than 30 minutes from start to finish.
- This almond flour cookies recipe is much more healthy than traditional oatmeal chocolate chip cookies.
- Unlike many gluten free cookies, these are made without xantham gum.
- They can be made with old fashioned oats or with steel cut oats.
- Feel free to make these with raisins or with another fun mix in!
- Check out this Chocolate Baked Oatmeal for your extra oats.
- This recipe is Gluten Free. For the Nut Free version, check out these Coconut Flour Oatmeal Cookies!
Blanched Almond Flour Versus Almond Meal
Blanched almond flour is made from ground up almonds whose skins have been removed. This flour is much lighter in color than almond meal. Due to the peeled skins, blanched almond flour is much less coarse than almond meal.
Blanched almond flour is highly recommended for baking. It is the basis of these Paleo Chocolate Chip Cookies and Banana Muffins with Almond Flour.
On the contrary, almond meal is made from ground up almonds with their skin on. Almond meal is darker in color and more coarse than blanched almond flour.
Both blanched almond flour and almond meal can be made at home. Using a blender, add almonds and blend until a powder is formed. This process usually takes several minutes. If you keep blending, you will end up with Homemade Almond Butter!
Nutritional Benefits & Uses of Almond Flour
Almonds and almond flour have many great health benefits. Almonds are a heart healthy fat. They are also abundant in protein, fiber, manganese, and Vitamin E.
Almond flour can be used in many different ways. It is a great option for Paleo and gluten free baking. In addition, it can be used in savory dishes like Meatloaf. Check out these Almond Flour Peanut Butter Cookies too! These are a great almond flour dessert!
Almond flour is sold in most grocery stores and on Amazon. It is located in the baking aisle of Target, Walmart, Whole Foods, Sprouts, Hannaford, Aldi, Trader Joe’s and more.
How To Make
First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
Add in egg, vanilla and baking soda. Mix until combined.
Then, mix in almond flour and oats. Fold in dark chocolate chips.
Use a cookie scoop or ice cream scoop to scoop dough onto lined baking pan.
Use your fingers to slightly flatten each ball of dough.
Then, bake for 9 minutes. Remove pan from oven and bang on countertops 2 to 3 times. To do this, drop pan a couple inches above countertop to release air bubbles.
Return to oven for another 2 to 3 minutes. Once cookies are set in the middle, remove from oven.
Allow almond flour cookies to cool on pan for 3 minutes before removing to a wire rack to cool.
Expert Tips & Substitutions
To make the best almond flour oatmeal cookies, use old fashioned oats. They add a great texture to these cookies.
Don’t skimp on the chocolate chips! These cookies use less than 1 cup of brown or coconut sugar. The chocolate chips add some necessary sweetness.
Don’t skip the banging the pan on the countertop step. This really helps release air bubbles and allows the cookies to spread more.
Bake until the middles are JUST set. They will firm up while cooling.
How to Serve & Store
Serve almond flour cookies once they are cool enough to handle. They are delicious warm! These almond flour butter cookies are also great served with almond milk!
Store in fridge for up to 7 days. Store covered at room temperature for up to 7 days.
To freeze, wrap each individual gluten free almond cookie and freeze for up to 2 months.
Variations & Add Ins
While I love this cookie recipe with almond flour as is, here are some flavor variations. Add these to the dough before baking. For the version without oatmeal, check out these Almond Flour Cookies.
White chocolate chips
Dash of cinnamon
Dash of ground ginger
Frequently Asked Questions
Both old fashioned oats and steel cut oats work in this recipe. I suggest using old fashioned oats since they bake well and add more texture to these cookies.
No, almond flour and regular flour are VERY different. One cannot be substituted for the other.
Unfortunately no. Coconut flour and almond flour are significantly different.
Sure! Replace the butter with coconut oil or a Vegan butter substitute.
I haven’t tried an egg replacement, but my guess would be no. These cookies really rely on the eggs to bind them together.
This dough does not need to chill first. If you want to make the dough ahead of time, refrigerate it. Allow it to come to room temperature before scooping it and baking it.
Store these cookies in an airtight container at room temperature for up to 3 days. These cookies do freeze well!
Gluten Free Oats
These oatmeal cookies with almond flour utilize gluten free oats. Choosing the right kind of gluten free oats is important!
Gluten free old fashioned rolled oats are the best for these oats almond cookies. They are large enough to add some texture and chewiness.
While steel cut oats work, they tend to be more crunchy and smaller. I suggest using Bob’s Red Mill Old Fashioned Rolled Oats.
You May Also Like
If you make this almond flour cookies recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Desserts Recipes page.
Get the Recipe: Almond Flour Oatmeal Cookies (Gluten Free)
- ¾ cup brown sugar, or coconut sugar
- ½ cup softened butter, or coconut oil or Vegan butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups almond flour
- 2 cups gluten free oats, see note
- ¾ cup dark chocolate chips
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
- Add in egg, vanilla and baking soda. Mix until combined.
- Then, mix in almond flour and oats.
- Fold in chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
- Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
- Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
- Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack.
- See photos above for a step by step guide.
- Brown sugar or coconut sugar both work in this recipe.
- Steel cut oats or old fashioned oats will work but I suggest using old fashioned oats. Check labels to ensure it is gluten free oats.
- I recommend Bob’s Red Mill Gluten Free Old Fashioned Oats.
- After the initial 9 minutes of baking time, remove pan from oven. Bang pan on countertop 2 to 3 times to remove air bubbles.
- To do this, simply drop pan a couple inches above your countertop. Wear oven mitts!
- Bake only until cookies are set in the middle. Do not over bake!
- Store cookies in an airtight container at room temperature for 3 days. Store in fridge for up to 7 days.
- These cookies freeze well!
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115 Comments on “Almond Flour Oatmeal Cookies (Gluten Free)”
The flavor of these was great, however my came out completely flat. I followed the recipe exactly, only adding a bit of cinnamon. Any suggestions on how to get them nice and thick like in the pictures? Not sure if it makes a difference, but I would guess my old fashioned oats are not gluten free.
Hi Carly! My guess would be the almond flour not being measured correctly or the butter being too soft. The oats should not be a problem. Next time I recommend chilling the dough for 1 hour before baking. This should help it stay firm.
Absolutely delicious . I made these egg free by subbing in 1/2 a cup unsweetened applesauce…..they had that perfect cookie chewiness we all dream about ! So cool thank u
I am so happy to hear that, Tiffany! Thank you for trying these cookies and leaving such a kind comment.
I used 2 flax eggs (2.5 tblsp flax + 5 tblsp water) and peanut butter in place of butter and these turned out wonderfully. I also added 1/4 tsp of salt.
I am so happy to hear that, Collins! Thank you for trying them and reporting back.
Best chocolate cookies I’ve ever eaten in my life. My 5 year old agrees. Going to make these again and again.
Used 1/2 cup of sugar and unsweetened dark chocolate chips. They were plenty sweet for us.
Until the very end, they seemed like they would just crumble in your hands if you tried to eat them. But once I dropped the tray a few times to release the air, baked another 3 minutes, and then waited another 5 minutes to eat them. That’s when they were perfect.
Wow thank you so much, Angie! I am so happy to hear these were the best cookies. I love the pan banging trick!
Should the coconut oil be melted ?
Hi Susie! No, just have it at room temperature. It shouldn’t be quite rock solid but not melted. Enjoy!
I made as written with minor changes.
I used 1/2 Cup Butterscotch Chips and 1/4 Cup Smooth Peanut Butter instead of Chocolate Chips
Very good I think I will try reducing the sugar to 1/2 Cup for the next time as they were plenty sweet with the Chips.
Hi Cheri! I am so glad to hear you enjoyed these. Those substitutions sound delicious!
Hi!! Tried this recipe as I had a craving for cookies! Didn’t have eggs. I subbed the one egg for 4 tablespoons of Greek oikos vanilla yogurt and they turned out great, googy in the middle and a bit crunchy on the outside! I also cooked mine for 11 minutes. And ground my oats up for flour in my vitamix! Definitely will be making again!!
I am so glad to hear they came out well, even with the Greek yogurt! Thank you for trying them and reporting back.
I have been obsessed with this recipe for months. These cookies are so good! I’ve tried some variations and this is what I’ve liked best. I decreased the brown sugar to 1/2 cup and add a ripe banana. I do 2 tablespoons of butter and add 1/4 cup peanut butter. I put in about 1/3 of chopped walnuts and a whole bag of dark chocolate chips. These are my daily sweet treat and they go great with coffee. Thanks for such a great recipe!
Hi Molly! Thank you so much for the glowing review. I really appreciate it. I will definitely need to try your recipe. Yum!
HI! Gluten free here. Had a craving for oatmeal cookies and tried this recipe. Absolutely delicious!! I added a touch of cinnamon and raisins instead of chocolate chips. I have a convection oven so dropped the temp down a bit. These are perfect in every way!! I won’t say how many I just ate. That would be embarrassing. I skipped lunch and had a craving for oatmeal cookies…you know how the story ends. Thank you for such a delicious cookie!
Hi Colleen! Your review made me smile. This is exactly why I love being a food blogger! Thank you so much – I really appreciate it!
Great recipe! Can hardly tell the difference between my regular cookies and these. I opted for raisins and cinnamon. Excellent!
Hi Maureen! Thank you for letting me know how much you liked these cookies. I will have to try them with raisins and cinnamon!
This is an excellent recipe. I followed recipe exactly (chose to use coconut oil instead of butter) except I used half semi-sweet chocolate chips and half peanut-butter chips…delish! I added a pinch of salt since used coconut oil instead of salted butter.
Hi LJ! Happy to hear you enjoyed these cookies. Thank you for the feedback about using coconut oil. The peanut butter chips are such a great addition!
Hi just wanted to know if I can put 1 cup almond flour and 1 cup oat flour ?
Hi Sarah! I haven’t tried oat flour for this recipe. Oat flour tends to be more dense and dry than almond flour, so you’d probably need less than 1 cup. To replace the 2 cups of almond flour, my guess would be 1 cup almond flour and maybe 2/3 to 3/4 cups oat flour. Again, I haven’t tried this but that would be my best guess. Please let me know if you try them!
Great foolproof recipe. I don’t do regular sugar so I used brown sugar Swerve. The dough seemed super stiff at first, almost dry, so I ended up using my hands to mix it in the end, which is fine. The dropping on the counter was a cool way to remove the air. Granite counter or such might be fine, but I used a cutting board as a buffer on my cheap apartment counter.
I wanted an oatmeal raisin type cookie so I used raisins, pecans, and a little cinnamon and salt. As such, they were pretty good; although I’m not sure the ratio of almond flour to oats is quite right for that, because they aren’t very “oatmeal-y.” Next time, I’ll just make them exactly as you’ve created the recipe, with chocolate chips, and I can see how they’ll be perfect and delicious that way! I’m sure they’ll taste almost like a straight-up chocolate chip cookie (with just a bit of an oatmeal “base”). Do you think a ratio of 1:2 versus 1:1 would work (almond flour to oats) to bring forward the oatmeal more?
Hi Mark! I am so glad you enjoyed these cookies and added some delicious ingredients. Instead of doing a 1:2 ratio of almond flour to oatmeal, I’d first try 1.5 cups almond flour and 2.5 cups oats. Please let me know if you give these a try! I also have a couple other oatmeal cookies on my blog. These Vegan and gluten free oatmeal cookies are more gooey, slightly less dry and more oatmeal forward. Enjoy!
These are great.
Hi Kinzie! Thank you so much. Glad you love these as much as I do!
I made these and they came out nice and crunchy. I added 4 tbsp of crunchy pb but easy and tasty. I also used a pinch of cinnamon – in almost everything. Thanks for such a healthy option.
Hi Christy! The peanut butter and cinnamon combination is genius. So glad you enjoyed these cookies as much as I do!
These were amazing! My husband doesn’t like oatmeal, but guess what, I made him a believer, to the point I’m making them again tonight. The only thing different i did was I added a touch of cinnamon. Tonight I’m making two batches. One with chocolate chips and the other with golden raisins.
Hi Melanie! This is music to my ears. I am so glad both you and your husband enjoyed these cookies. I need to try your golden raisin idea!
I have made some dry oatmeal cookies in the past, so hesitated about adding a second cup of oats. Instead I added 1 Tbsp. Coconut flour and 2 Tbsp. Tapioca starch and used currants in place of the chocolate chips. I also increased the vanilla to 3 teaspoons, and used date sugar in place of the coconut sugar. I flattened the cookies with a fork, and baked them for 10 minutes. Really yummy. Thank-you.
Hi Connie! Thank you for trying them. Your substitutions sound delicious!
These Almond Flour Oatmeal Cookies are delicious. I did add 1/2 c cranberries. This recipe is a keeper. I look forward to trying more of your recipes. Thanks
Hi Tammy! Thank you for trying these cookies and leaving a comment. The cranberries sound like a delicious addition. Excited to have you here!
These cookies were delicious even when I reduced the amount of chocolate chips. We like more cookie than chips.
Question? Why no salt? And what is the source of sodium (149 mg)?
Hi! I am so glad you enjoyed these cookies. I use salted butter, but feel free to add a pinch of salt to the dough if using unsalted butter. That’s where the sodium comes from!
Made these cookies tonight. Delicious and easy. I didn’t need the hand mixer…I just blended it with my spoon. Substituted chopped real cocoa bar for energy and added one cup of chopped walnuts. Batter held together beautifully. I am a baker and tried a couple of gf recipes that were awful. This one is great. The cookies look like chocolate chip cookies. Crunchy edges and soft middle just like you stated. Thank you.
If I did the recipe again I would also add unsweetened or sweetened shredded coconut. Like others on here, I added cinnamon which gave them a great layer of flavor. I used almond meal instead of almond flour and they came out great. If you want them crunchier or crispier –just lay them down flatter on the cookie sheet before you bake in oven.
Definitely 5 stars for this recipe.
So glad to hear that! The shredded coconut sounds like a delicious idea.
These cookies are very good and have a good texture. I added 1/4 tsp of salt. I think that they need 1 tsp of salt to bring out their full flavor. I made one recipe as directed with chocolate chips and 3/4 c toasted pecans. I made another and substituted dried cranberries for the chocolate chips and added 1/2 tsp cinnamon and 3/4 cups toasted pecans.
Hi Tanya! Thank you for making my recipe and taking the time to leave such a thoughtful comment. Those additions sound delicious!