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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.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
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.