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Baked almond flour oatmeal cookies on a cooling rack

Almond Flour Oatmeal Cookies

Chewy, wholesome almond flour oatmeal cookies packed with mini chocolate chips and perfect for lunchboxes or coffee breaks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 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 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

Method
 

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

Notes

For best results, keep an eye on oven time to avoid over-browning. Store cookies in an airtight container; they stay good for up to 3 days. Use bread in the container to keep them soft.