What I love about Almond Flour Oatmeal Chocolate Chip Cookies
These Almond Flour Oatmeal Chocolate Chip Cookies might just be the best gluten-free oatmeal chocolate chip cookies you’ll ever make! They have everything you could possibly want in a perfect oatmeal cookie — a delightfully chewy centre, satisfying texture, and plenty of rich, melty chocolate in every bite. On top of that, they’re completely gluten-free, refined sugar-free, and packed with nourishing fats from coconut oil and almond flour, making them both wholesome and indulgent.
Best of all, the dough comes together effortlessly in just one mixing bowl, which means minimal prep and even less clean-up. Once everything’s combined, you simply scoop and bake them to golden perfection — and in just nine minutes, you’ll have warm, irresistible cookies ready to enjoy. Plus, this recipe makes about 20 cookies, so you’ll have plenty to share (or keep to yourself — no judgment!).
When it comes to storage, these cookies keep best in the fridge. You can store them in an airtight container at room temperature for up to a week, or refrigerate them for up to 2 weeks. That way, you’ll always have a wholesome, homemade treat on hand whenever the craving strikes. The best way to reheat them in a quick zap in the microwave for 15-20 seconds. Because you’ll want that melty chocolate every time you have them!
All in all, these cookies are simple to make, delicious and perfect for everything from casual afternoon snacks to special gatherings! So, be sure to save this recipe for later!
Recipe Notes
A few things to keep in mind:
- Coconut oil – Coconut oil adds good healthy fats to the cookies and gives it a nice texture. You can also use unsalted butter, at room temperature. If your coconut oil is hard, just microwave it for about 30 seconds to soften it before using.
- Cashew butter – You should be able to find cashew butter at your local grocery or health food store near the peanut butter. If you aren’t able to find any and you have a good food processor, you can make your own! Just google: how to make homemade cashew butter.
- Maple Syrup – I recommend using real maple syrup for this recipe. Not only is it free of artificial sweeteners, but it is also a naturally low-glycemic sweetener. The flavour too, is just the best.
- Almond Flour – I LOVE baking with almond flour. It has a really yummy, nutty flavour and it’s naturally gluten-free, grain-free and low carb! I don’t recommend substituting with other gluten-free flours unless you know the exact conversion as they all have different textures!
- Oats – Rolled or old-fashioned oats work best for this recipe. I recommend sprouted oats if you can find them as they are easier to digest.
FAQ:
I wouldn’t recommend substituting with a gluten-free flour blend unless you know the exact conversion from almond flour to gluten-free flour blend. They do not measure 1:1 unfortunately.
Yes. You can substitute softened coconut oil for unsalted butter and opt for vegan chocolate chips to make this recipe dairy-free.
Leftover cookies can be stored in an air-tight container in the fridge for up to 10 days. I like to reheat them in the microwave for 15-20 seconds until the chocolate is just melted again. Delicious!
Yes. You certainly can use peanut butter instead of cashew butter as I know it’s more readily available. However, it will alter the overall flavour. Peanut butter is quite strong in flavour whereas cashew butter is more mild and blends into the overall cookie flavour.
Almond Flour Oatmeal Chocolate Chip Cookies
Equipment
- 2 Baking Sheets
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup cashew butter
- 2/3 cup real maple syrup
- 1 egg at room temperature
- 1 tsp pure vanilla extract
- 3 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cup rolled or old-fashioned oats
- 3/4 cup dark chocolate chips
Instructions
- Add the coconut oil, cashew butter and maple syrup to the bowl of a stand mixer fitted with the paddle attachment and beat until combined and smooth.
- Add the egg and vanilla and beat again until combined.
- To the same bowl, add the almond flour, baking soda and salt and beat on low until just combined. Add the oats and chocolate chips and beat again until completely combined.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop 20 mounds of cookie dough onto the two prepared pans, flattening them slightly and leaving 1" in between the cookies.
- Bake in the preheated oven for 9 minutes or until just barely golden on the edges. Let the cookies cool on the pan for 5 minutes before removing them to a wire rack.
- Enjoy with a cold glass of nut milk!
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