I remember the first time I baked these Almond Flour Oatmeal Cookies: the kitchen smelled like toasted oats and brown sugar within minutes, and everyone hovered around the cooling rack before I could say "wait." They’re the kind of cookie that feels a little wholesome and a little indulgent — chewy edges, tender centers, and pockets of mini chocolate chips. Make them when you want an easy, slightly nutty cookie that’s great for lunchboxes, coffee breaks, or a weeknight sweet treat.

I also like pairing lighter cookies like these with sturdier classics when hosting; if you want something ultra-simple for a cookie tray, try my take on 3-ingredient sugar cookies for balance.

Why you’ll love this dish

These Almond Flour Oatmeal Cookies hit a sweet spot: they feel homemade without fuss. They’re quick to mix, use pantry-stable ingredients, and the almond flour keeps the texture tender while oats add chew. Families love them (kids sneak extra chips), and they’re easy to tweak for dietary needs.

“A little nutty, a little chewy — exactly the cookie I reach for when I want something comforting and quick.”

If you enjoy cookies that are approachable but a touch more interesting than plain chocolate chip, these are perfect. They’re especially great for afternoon snacks, potlucks, or packing in lunchboxes alongside a fruit cup. For a nostalgic twist on flavored cookie mashups, you might also like the richness of brown sugar pop-tart cookies when you’re in a creative mood.

How this recipe comes together

This recipe is straightforward: cream butter and sugars, add egg and vanilla, then fold in dry ingredients and chips. A short chill firms the dough so cookies hold their shape and bake to golden, slightly domed tops. Expect about 10–12 minutes of hands-on time plus a 20-minute chill and a 15-minute bake per sheet.

The process is forgiving: if your dough is a bit loose after mixing, the chill step fixes it. If you like thinner cookies, skip chilling and flatten slightly before baking.

What you’ll need

½ cup unsalted butter, softened (use room temperature for easier creaming)
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
1¾ cups almond flour
1½ cups old-fashioned oats (rolled oats; don’t use quick oats for best texture)
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup mini chocolate chips

Notes and substitutions:

Use coconut oil (solid) for a dairy-free swap, but flavor and spread will change slightly.
For a nut-free version, substitute almond flour with an equal amount of all-purpose flour or oat flour (the texture shifts).
If you want chewier cookies, add an extra 2 tablespoons of oats.

Cooking method

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter with both brown and granulated sugars until smooth and combined.
Add the egg and vanilla. Stir until just incorporated.
Add the almond flour, oats, baking soda, cinnamon, and salt. Stir until the dough is evenly mixed.
Fold in the mini chocolate chips.
Chill the dough in the refrigerator for 20 minutes to firm up.
Scoop about 1 tablespoon of dough and roll into balls. Place them 2–3 inches apart on the prepared sheet.
Bake for about 15 minutes, until the tops are lightly browned and set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Short tips for execution: keep an eye on oven time — almond flour can brown quickly; a light golden top is your cue.

Best ways to enjoy it

These cookies work well warm or fully cooled. Serve suggestions:

With a mug of hot coffee or a glass of cold milk for a classic pairing.
Layered on a dessert platter with fruit and nuts for a casual gathering.
Crumble over vanilla ice cream for a quick cookie-sundae.
Pack in lunchboxes with a small ice pack for an after-school treat.

For a cozy presentation, stack three cookies on a small plate with a sprig of mint and a ramekin of whipped cream or hazelnut spread for dipping.

Storage and reheating tips

At room temperature: store in an airtight container for up to 3 days. Use a slice of bread in the container to help keep them soft.
In the fridge: they keep 7–10 days tightly sealed. Bring to room temperature before serving.
Freeze: freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze dough balls on a baking sheet, then transfer to a bag; bake from frozen, adding a couple minutes to the bake time.
Reheat: warm in a 300°F oven for 5–7 minutes or microwave one cookie for 10–15 seconds to regain that just-baked texture.

Food safety: cool cookies completely before sealing to avoid sogginess from trapped steam.

Pro chef tips

Measure almond flour by spooning into the cup and leveling, rather than scooping, to avoid dense cookies.
Use old-fashioned oats for structure; quick oats make cookies softer and denser.
If the dough feels dry, a teaspoon of milk or an extra egg yolk will add richness. If it’s too wet, add 1–2 tablespoons of almond flour.
For even baking, rotate the sheet halfway through the bake if your oven has hot spots.
Chill the dough — it not only firms the fat but concentrates flavors, giving a better texture and deeper brown-sugar notes.
I also blend technique into themed baking sometimes; for a softer, buttery crumb, check out my riff on chocolate chip gluten-free pumpkin cookies for ideas on texture adjustments.

Creative twists

Oat-raisin: swap chocolate chips for ¾ cup raisins and ½ teaspoon nutmeg.
Citrus-chocolate: add 1 teaspoon orange zest and use dark chocolate chips.
Nut-studded: fold in ½ cup chopped toasted pecans or walnuts.
Sugar-free: use a granulated erythritol blend in place of granulated sugar and reduce brown sugar slightly.
Double-chocolate: add 2 tablespoons cocoa powder and use semi-sweet chips for a richer cookie.

Common questions

Q: Can I make these cookies gluten-free?
A: Yes — the recipe is naturally gluten-free if you use certified gluten-free oats. Check labels to avoid cross-contamination.

Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but the texture will be softer and less chewy. Old-fashioned oats provide the best chew and structure.

Q: How many cookies does this recipe make?
A: Using 1-tablespoon scoops, you’ll get roughly 24–28 cookies depending on exact size and spacing.

Q: Can I freeze the dough?
A: Absolutely. Freeze dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–3 minutes to the bake time.

Q: Why chill the dough?
A: Chilling firms the butter and reduces spread, giving thicker, chewier cookies and deeper flavor from the chilled sugars.

Conclusion

These Almond Flour Oatmeal Cookies are an approachable, satisfying cookie with a tender crumb and chewy oat bite — perfect for everyday baking and for anyone who likes a slightly nuttier twist on classic oatmeal chocolate chip. If you want more almond-flour oatmeal inspiration, try this Soft & Chewy Almond Flour Oatmeal Cookies for another technique, or see an alternative gluten-free version at Easy Almond Flour Oatmeal Cookies {Gluten-Free} to compare textures and tips.