These Almond Flour Oatmeal Cookies are the perfect sweet treat! These cookies are chewy and delicious, filled with chocolate chips and totally gluten-free!
Is there any better dessert than cookies? I don't think so, I love cookies, they are the perfect portable dessert that is easy to make and guaranteed to be a crowd pleaser. One of the things that I love most about cookies is how adaptable they are. They are easily adapted with toppings and fillings and perfect to fit into anyone's diet. I made these Almond Flour Oatmeal Cookies this weekend and they are everything that I love about cookies. These cookies are soft, delicious and both vegan and gluten-free! You're going to love it!
For some other great cookie recipes, check out these Oreo Red Velvet Cookies, these Strawberry Cheesecake Cookies , or these Cookie Monster Cookies!
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What Makes These Cookies So Great
- Less than 10 ingredients - With a short ingredient list, the chances are you have most, if not all ingredients in your pantry right now!
- Perfect Shareable Dessert- Impress all your friends with these cookies! They are the perfect shareable dessert! I love bringing them to parties where they are a huge hit!
- Easy to find ingredients- There isn't anything crazy in this recipe, all the ingredients are easy to find. Some are a little bit indulgent but that is what cookies are for, amiright?
- Gluten-Free and Vegan- These cookies are both gluten-free and vegan which makes them the perfect treat for everyone!
Ingredient Notes
- Gluten-Free Oats-Make sure the oats in this recipe are labeled as gluten-free. Oats by nature are gluten-free but are normally processed on the same equipment that processes gluten so it is important that you get some that are labeled as GF.
- Almond Flour- Almond flour is the other main ingredient in this recipe. You can find almond flour at most local grocery stores. I like to get mine at Sprouts. Almond flour is made from finely ground almonds. It is low in carbs, packed with nutrients, and has a slightly sweeter taste.
- Vegan Butter Sticks- These cookies are fluffy and buttery, the key is using vegan butter sticks. I love using the Earth Balance Brand, however, feel free to use whatever vegan butter you have on hand.
- Flax Eggs- These cookies have a lot going on so they need a binder to hold them all together. That is where the flax eggs come in! Flax eggs are just a mixture of flaxseed and water. It is one tablespoon flaxseed to two tablespoons water and that counts for one egg. In all my testing, I have found flax eggs to be the best egg substitute in vegan baking.
See the recipe card for the full ingredient list and quantities.
Check out these Chocolate Chip Cookies without Brown Sugar for another fun recipe!
Instructions
- Preheat the oven to 350 degrees
- Make the flax eggs by combining 2 tablespoons ground flaxseeds with 4 tablespoons water, set aside.
- Cream together the butter and the sugars until fully combined and no clumps remain.
- Add the flax eggs and vanilla, and cream together until smooth.
- Add the Gluten-Free flour, oats, baking soda, cinnamon, nutmeg and salt and stir until a thick cookie dough is formed.
- Fold in the chocolate chips into the cookie dough batter
- Using a cookie scoop or a measuring spoon, spoon out the cookies and roll into balls. Place them onto a baking sheet spaced 1-2 inches apart and bake for 10 minutes.
- Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.
Hint: The cookie dough will be a little sticky, it is important to use either a spoon or cookie scoop to get even balls.
Substitutions
- Flax Egg - The flax egg can be substituted for your favorite egg replacer, or if you aren't dairy-free, you could use 2 eggs.
- Sugar-Free - Feel free to use your favorite sugar-free substitute in this recipe to make it sugar-free.
Variations
- Peanut Butter - Make these cookies extra decadant by adding peanut butter to the dough. It will take the place of the vegan butter and give the cookies a chocolate peanut butter taste.
- Extra add ins - Load these cookies up with your favorite add ins! Depending on the holiday, I like making these with leftover candy.
- Oatmeal Raisin Cookies - leave out the chocolate chips and swap them for raisins!
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowls
- Stand Mixer or hand mixer
- Rubber Spatula
- Parchment Paper
- Baking sheet
Storage
Leftover cookies can be stored at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator. They will keep for up to 2 weeks.
Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Top tips
- Do not overbake the cookies, as they continue to cook as they are cooling down and will firm up as they are cooling.
- Don't over-mix. The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the chocolate chips.
- The cookies will spread a little but not much. Space the cookies about 2 inches apart on the baking sheet
Other Great Cookie Recipes to Try
- Red, White and Blue Sprinkle Cookies
- Chewy Chocolate Molasses Cookies
- Spiced Vegan Persimmon Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Giant Vegan Pumpkin Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
Almond Flour Oatmeal Cookies
Equipment
- 1 Glass Mixing Bowl
- 1 Stand Mixer or Hand Mixer
- 1 Rubber Spatula
- 1 parchment paper
- 1 baking sheet
Ingredients
- 1 cup Old Fashioned Oats
- 1 cup Almond Flour
- ½ cup Vegan Butter
- ¾ cup Brown Sugar
- 2 Flax Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 350 degrees
- Make the flax eggs by combining 2 tablespoons ground flaxseeds with 4 tablespoons water, set aside.
- Cream together the butter and the sugars until fully combined and no clumps remain.
- Add the flax eggs and vanilla, and cream together until smooth.
- Add the Almond flour, oats, baking soda, cinnamon, nutmeg and salt and stir until a thick cookie dough is formed.
- Fold in the chocolate chips into the cookie dough batter
- Using a cookie scoop or a measuring spoon, spoon out the cookies and roll into balls. Place them onto a baking sheet spaced 1-2 inches apart and bake for 10 minutes.
- Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.
Notes
- Do not overbake the cookies, as they continue to cook as they are cooling down and will firm up as they are cooling.
- Don't over-mix. The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the chocolate chips.
- The cookies will spread a little but not much. Space the cookies about 2 inches apart on the baking sheet
Nutrition
FAQs
No, almond flour and regular flour are VERY different. One cannot be substituted for the other.
This is likely because they did not set. Be sure to let the cookies cool on the baking sheet for at least 10 minutes before removing them.
Both old fashioned oats and steel cut oats work in this recipe. I suggest using old fashioned oats since they bake well and add more texture to these cookies.
No, coconut flour will not work in this recipe.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Colleen says
I love that these oatmeal cookies are gluten and dairy free. They're perfect for school lunches.
myyellowapron says
I love anything oatmeal..., and these cookies are GF and dairy free!! So yes, please!! With coffee, they will taste so amazing
Angela says
I was looking for cookies with oatmeal! And these with almond flour are delicious! As of today they are My favorite snack!
Sunrita says
This is such an amazing GF cookie recipe. Perfect to cater to guests with gluten intolerance. Delicious.
Brianna May says
These cookies are so yummy! I had some almond flour I wanted to use up so I gave these a go. They were a complete hit! Will definitely be making them again.
Amy Liu Dong says
It looks delicious and easy. I am so excited to make this for everyone. Yum!
Elisa says
Going to try the almond/oatmeal cookies they sound really good
Donna says
Nice flavor but be prepared for them to spread quite a bit. They stay together though when removing from the cookie sheet, which is nice. Do the cookies need to be refrigerated?
kaydimaggio says
Hi Donna, the cookies do not need to be refrigerated.