Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies

I’ve been making these gluten free almond flour oatmeal chocolate chip cookies for years whenever I want a soft, slightly nutty cookie that’s safe for guests avoiding gluten. They blend almond flour’s tender crumb with hearty rolled oats and dark chocolate for a cookie that’s chewy in the middle and lightly crisp at the edges — perfect for lunchboxes, coffee breaks, or a quick homemade treat.

What makes this recipe special

This recipe balances almond flour and oats to give you texture and structure without wheat. The almond flour keeps the cookies tender and rich, while the gluten-free rolled oats add chew and a familiar oatmeal-cookie flavor. They’re quick to mix, require no chill time, and the ingredient list uses pantry staples most home bakers already have.

“Soft, chewy, and slightly nutty — my kids asked for seconds before dinner.” — A home baker’s quick review

These cookies are great when you want an easy gluten-free dessert for a cookie swap, after-school snack, or a travel-friendly treat that won’t crumble apart in a lunchbox.

Step-by-step overview

Before you start: you’ll cream butter and sugars, add egg and vanilla, then fold in a dry mix of almond flour, salt, and baking soda. Stir in oats and chocolate, scoop, and bake 10–13 minutes until edges are golden. Expect a simple 20–25 minute hands-on time plus baking.

• Texture goal: soft center, lightly golden edges.
• Time plan: 10 minutes prep, 10–13 minutes per sheet in the oven.
• Equipment: mixer (hand or stand), mixing bowls, baking sheet, parchment, cookie scoop.

Gather these items

• ½ cup unsalted butter, softened to room temperature (sub: coconut oil for dairy-free, but texture may be slightly different)
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 ¾ cups almond flour (finely ground; not almond meal) — using blanched almond flour yields a lighter texture
• ½ teaspoon sea salt
• ¾ teaspoon baking soda
• 1 large egg (substitute: flax egg for vegan—1 tbsp ground flax + 3 tbsp water, but cookies will be denser)
• 1 teaspoon vanilla extract
• 1½ cups gluten-free rolled oats (use certified gluten-free if cross-contamination is a concern)
• 1½ cups dark chocolate chips or chunks (use dairy-free chips if needed)

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream the softened butter with both sugars on medium speed until light and fluffy, about 3–4 minutes.
3. Add the egg and vanilla. Mix just until combined and smooth.
4. In another bowl, whisk together the almond flour, sea salt, and baking soda until evenly distributed.
5. Add the dry mixture to the wet ingredients in two additions. Mix gently after each addition until just combined. Do not overmix.
6. Fold in the rolled oats and dark chocolate chips until evenly distributed. The dough will be slightly sticky.
7. Scoop or roll dough into 1½-inch balls and place them about 2 inches apart on the prepared sheet.
8. Bake for 10–13 minutes, until the edges are lightly golden but centers still look a touch soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish setting.
10. Store completely cooled cookies in an airtight container at room temperature for up to one week.

Best ways to enjoy it

• Serve warm with a glass of milk or a cup of strong coffee. The melted chocolate is irresistible.
• Plate two cookies with a scoop of vanilla ice cream for an easy dessert.
• Add a sprinkle of flaky sea salt on top right after baking for a sweet-salty contrast.
• Pack them in lunchboxes or bring to potlucks — they hold shape well and travel nicely.

Storage and reheating tips

• Room temperature: Store in an airtight container for up to 1 week. Place a slice of bread in the container to help retain moisture if you like softer cookies.
• Refrigeration: You can refrigerate for up to 10 days, but bring to room temperature before serving to restore softness.
• Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–8 minutes.
• Food safety: Cool completely before storing to prevent condensation and sogginess. Use within recommended times for best taste.

Pro chef tips

• Measure almond flour by spooning it into the cup and leveling — don’t pack it. Too much almond flour makes cookies dry.
• Don’t overmix once you add the dry ingredients. Overworking will create a denser, tougher cookie.
• If your dough feels too loose, refrigerate for 15–20 minutes to firm up before scooping.
• Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.
• For extra lift, make sure your baking soda is fresh; stale leavening can flatten cookies.

Creative twists

• Nut butter swirl: Fold 2–3 tablespoons of peanut or almond butter into half the dough and swirl for pockets of nutty flavor.
• Citrus chocolate: Add 1 teaspoon grated orange zest with the vanilla for a bright, sophisticated twist.
• Chewy maple: Replace granulated sugar with ½ cup maple syrup and reduce brown sugar to ¼ cup — lower the butter slightly and watch dough consistency.
• Add-ins: Swap half the chocolate for chopped toasted pecans or dried cherries for different textures.
• Vegan/dairy-free: Use coconut oil (solid) and a flax egg; expect a slightly different crumb but still tasty.

Common questions

Q: Are these cookies truly gluten-free?
A: Yes, when you use certified gluten-free rolled oats and ensure your almond flour and other ingredients are not cross-contaminated, this recipe is gluten-free. Always check labels if you have celiac disease.

Q: Can I make these nut-free?
A: Almond flour is central to the texture here, so swapping it changes the recipe significantly. For a nut-free version, consider a tested recipe using oat flour or a gluten-free flour blend designed to replace almond flour.

Q: How do I keep them soft and chewy?
A: Don’t over-bake — remove when edges are set but centers look slightly soft. Also, store with a slice of bread to maintain moisture. Brown sugar helps with chewiness, so don’t omit it.

Q: Can I use quick oats instead of rolled oats?
A: Quick oats will work in a pinch but change texture. Rolled oats give the best chew and structure. If using quick oats, reduce stirring and consider a slightly shorter bake.

Q: How do I make them dairy-free or vegan?
A: Replace butter with solid coconut oil and the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). Results are good, though cookies may be a touch denser and less tender.

Conclusion

If you want another take on almond flour oatmeal cookies that leans chewy and tender, this version is an easy, reliable choice. For more inspiration and similar recipes, check out this detailed recipe for Gluten Free Almond Flour Oatmeal Chip Cookies – Lemons & Zest and the chewy variation at Soft & Chewy Almond Flour Oatmeal Cookies – The Bojon Gourmet.

Almond Flour Oatmeal Chocolate Chip Cookies

These gluten-free cookies blend almond flour and oats with dark chocolate for a chewy, nutty treat that’s perfect for lunchboxes or coffee breaks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• ½ cup unsalted butter, softened to room temperature Substitute: coconut oil for dairy-free, but texture may be slightly different.
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg Substitute: flax egg for vegan—1 tbsp ground flax + 3 tbsp water, but cookies will be denser.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ¾ cups almond flour (finely ground; not almond meal) Using blanched almond flour yields a lighter texture.
• ½ teaspoon sea salt
• ¾ teaspoon baking soda

Mix-ins

• 1 ½ cups gluten-free rolled oats Use certified gluten-free if cross-contamination is a concern.
• 1 ½ cups dark chocolate chips or chunks Use dairy-free chips if needed.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream the softened butter with both sugars on medium speed until light and fluffy, about 3–4 minutes.
3. Add the egg and vanilla. Mix just until combined and smooth.
4. In another bowl, whisk together the almond flour, sea salt, and baking soda until evenly distributed.
5. Add the dry mixture to the wet ingredients in two additions. Mix gently after each addition until just combined. Do not overmix.
6. Fold in the rolled oats and dark chocolate chips until evenly distributed. The dough will be slightly sticky.
7. Scoop or roll dough into 1½-inch balls and place them about 2 inches apart on the prepared sheet.

Baking

1. Bake for 10–13 minutes, until the edges are lightly golden but centers still look a touch soft.
2. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish setting.
3. Store completely cooled cookies in an airtight container at room temperature for up to one week.

Notes

Serve warm with a glass of milk or strong coffee. Add a sprinkle of flaky sea salt right after baking for sweet-salty contrast. Refrigerate or freeze for storage; warm before serving to restore softness.