5 from 40 reviews

Soft & Chewy Almond Flour Oatmeal Cookies

Name: Soft & Chewy Almond Flour Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup (100 g) gluten-free old-fashioned rolled oats; 8 tablespoons (113 g) unsalted butter, melted; ½ cup (100 g) packed light brown sugar*; ¼ cup (50 g) organic granulated cane sugar*; 1 large egg (2 ounces out of the shell); 1 teaspoon vanilla extract ((omit for raisin cookies)); 1 cup + 2 tablespoons (130 g) Bob's Red Mill blanched almond flour; ¼ cup (27 g) tapioca flour or corn starch; ¾ teaspoon fine sea salt; ½ teaspoon baking soda; 6 ounces (170 g) coarsely chopped bittersweet chocolate or chocolate chips (60-70% cacao mass); flaky salt for sprinkling (optional); 1 teaspoon ground cinnamon; ⅛ teaspoon nutmeg ((freshly grated is the best!)); ½ cup raisins ((covered with boiling water for five minutes, drained, and squeezed dry))

By Alanna Taylor-Tobin on Oct 10, 2023 (updated Sep 5, 2024) / 51 Comments Jump to Recipe

With crispy edges and gooey middles, these almond flour oatmeal cookies are so simple to make with 10 ingredients, 1 bowl, and 30 minutes. Add chocolate chips or chunks, or stir in cinnamon and raisins – you do you!

Thanks to Bob's Red Mill for sponsoring this post!

freshly baked oatmeal almond flour cookies are on a messy piece of parchment paper — Almond flour is the magical ingredient that makes these cookies rich, chewy, sturdy, and so addictive.

Oatmeal chocolate chip cookies are a favorite in my home, and we've been in heaven this past week as I tested and shot these almond flour oatmeal cookies with chocolate chunks.

Even though I've shared loads of almond flour recipes here on TBG as well as in my award-winning gluten-free baking cookbook, I was still happily surprised at how well it works in this cookie recipe.

Thanks to almond flour, these cookies bake up with crispy, golden edges and chewy, gooey middles. You would not know they're gluten-free because they taste like a classic (wheaty) chocolate chip cookie, only with extra richness and flavor. They also keep like a dream for up to 5 days, staying moist and tender.

They've quickly became one of my favorite cookie recipes of all time, and I'm not alone. Here's what a reader had to say about them:

Kid & Husband Approved!

“These cookies will be in regular rotation in our house. It is surprisingly hard to find a good gluten-free oatmeal cookie recipe but this one is perfect! These cookies are the perfect balance of chewy on the inside and slightly crisp on the outside. Very quick to make too. I love cookies without too many steps! Very tasty and kid and husband approved!”
—Jess

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These almond flour oatmeal cookies are:

thick
chewy
crispy on the outside
soft in the middle
full of flavor
undetectably gluten-free
easy to make in 30 minutes with 10 ingredients

two hands are grabbing cookies off of a plate — Jay and I could not keep our hands off these cookies!

Almond Flour = Exceptionally Delicious Cookies

Almond flour has become one of the most sought-after and easy-to-find gluten-free flours for baking for good reason. Thanks to its high protein content, abundance of healthy fats, and neutral flavor, it bakes up rich and tender in a variety of recipes.

It makes this gluten-free olive oil cake pillowy and springy, gluten-free tart crust rich and tender, and paleo apple crisp crunchy and satisfying.

Here it makes oatmeal cookies undetectably gluten-free, binding the dough together with its high protein content and creating a sturdy base for toasty oats and dark chocolate. Its neutral flavor complements the butterscotchy notes of vanilla and brown sugar beautifully.

You might ask, what does almond flour do in cookies? It:

adds protein, which makes them sturdy, never crumbly
adds richness and tenderness
adds nutty flavor
makes them super addictive!

I hope these almond flour oatmeal cookies fulfill your cookie dreams like they did ours!

the cookie ingredients have been arranged in bowls on a plaster surface — These cookies are made with 10 ingredients: butter, white & brown sugar, egg, almond flour, tapioca flour, salt, baking soda, oats, vanilla & chocolate (or cinnamon, nutmeg, and raisins)

Ingredients & Substitution Suggestions

This recipe uses just 10 easy-to-find ingredients.

Almond flour adds substance and rich, earthy flavor. I use Bob's Red Mill blanched almond flour, which is made from peeled and finely ground California almonds. It's certified gluten-free and safe for Celiacs.
- Sub by weight almond meal or hazelnut flour.
Tapioca flour helps the cookies hold together, making them soft and chewy.
- Sub by weight arrowroot flour.
Salt sharpens the flavors, and flaky salt adds a bit of crunch on top.
Baking soda helps the cookies spread and brown.
A combination of brown sugar and granulated sugar sweeten the cookies just enough, adding rich molasses notes.
- Sub by weight coconut sugar for both sugars for refined sugar-free.
Old fashioned rolled oats add texture and heft. Be sure to use gluten-free oats if need be. I like to toast the oats first in order to build flavor.
Butter moistens the dough.
- Sub dairy-free butter such as Miyoko's, decreasing the salt if necessary.
Egg gives the cookies just the right amount of spread, adding protein to hold the dough together.
- For egg-free cookies, try these vegan tahini oatmeal cookies or vegan almond butter cookies instead.

For Almond Flour Oatmeal Chocolate Chip Cookies (shown here)

Chopped bittersweet chocolate melts into gooey pockets.
- Sub chocolate chips if you prefer.
Vanilla adds floral notes.

For Almond Flour Oatmeal Raisin Cookies

Raisins plumped in boiling water add chewy, sweet-tart flavor.
- Try dried cranberries for a festive variation.
Cinnamon and nutmeg (freshly-grated nutmeg has the loveliest flavor!) add cozy spice.

a plate of chocolate chip oatmeal cookies sits next to a bag of almond flour — Blanched almond flour is the magical ingredient that makes these cookies thick, chewy, and undetectably gluten-free.

How to Make Oatmeal Almond Flour Cookies

This recipe takes about 30 minutes to make, start to finish. It makes a small batch of cookies, about 15 medium-sized cookies, so feel free to increase the recipe as needed.

oats are on a baking sheet ready to be toasted — Spread the oats on a baking sheet.

the oats have been toasted — Toast until golden, 5-10 minutes. This makes the cookies especially flavorful.

the flour mixture is in a seive — Combine the dry ingredients in a medium-mesh strainer set over a large bowl.

a hand is using a spoon to sift the flours through the sieve — Use the back of a soup spoon to push the flours through to unclump the almond flour.

white and brown sugars are in a mixing bowl — Combine the white and brown sugars in a large mixing bowl.

an egg has been added to the butter sugar mixture — Add the egg and vanilla.

the sugar, butter, and egg mixture has been mixed — Stir until smooth and emulsified.

dry ingredients have been added to the bowl — Add the sifted dry ingredients.

cookie dough has been mixed in a bowl — Stir until combined, then stir for an additional 60 strokes. This makes extra-chewy cookies.

chocolate and oats have been added to the bowl — Add the toasted oats and chocolate (or raisins).

dough balls are on a sheet pan, ready to bake — Scoop the dough into balls (a #24 cookie scoop works well). Place on two cookie sheets lined with parchment for easy clean-up. Top each with a pinch of flaky salt.

freshly baked cookies are on a sheet pan — Bake the cookies until the edges are set and the centers are soft and puffed, 8-12 minutes.

a half-eaten cookie is shown from the side — Enjoy warm or at room temperature. The cookies keep well for up to 5 days.

Make-Ahead Options

These oatmeal almond flour cookies can be made ahead for fresh, gooey cookies whenever the whim strikes. Here's how to do it:

Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes to speed this up).
Scoop the dough into balls using a cookie scoop, place the dough balls on a small baking sheet lined with parchment, and chill until firm, about 1 hour.
Transfer the cold dough balls into a container and chill for up to a week. Or freeze for up to several months.
To bake, place dough balls on a cookie sheet as directed. Let them soften slightly before baking for the best spread.

balls of cookie dough are ready to bake — Cookie dough balls can be prepped ahead and refrigerated or frozen for cookies on the fly.

Tips for Baking Better Cookies

Cookies are at once one of the simplest treats to bake and one of the most sensitive. Here are a few tips to ensure almond flour oatmeal cookie bliss.

Make sure your oven temperature is accurate. I recommend using an external oven thermometer.
Make sure to measure accurately. For best results, weigh your ingredients with a food scale. This is the one I use.
When measuring by volume, use the dip and sweep method for flours: fluff up your flour, dip in your dry measuring cup, and use a flat butter knife or small offset spatula to sweep away the excess so that the flour is level with the cup. For brown sugar, pack it well into the cup; it should mostly hold the shape of the cup when turned out into the mixing bowl.
Bake off a single test cookie before baking the full batch. This way you can adjust the rest of the dough or the oven temperature before baking off the full batch. (This is a tip I learned from my pastry chef days!)
Pull the cookies from the oven when they look underbaked. The edges should be just starting to color, while the tops should be puffed and soft, collapsing when you touch them gently with a fingertip.

cookies are on a sheet pan shown from a 3/4 angle — Accurate measuring, oven temperature, and bake time ensure you get cookies that spread just right with crispy edges and soft middles every time.

Troubleshooting

Here are some common cookie troubles and how to fix them:

The cookies spread too much.
- Add 1-2 tablespoons more almond flour to the remaining cookie dough, and/or increase the oven temperature by 25-50 degrees.
The cookies didn't spread enough.
- Lower the oven temperature by 25-50 degrees and/or flatten the dough balls before baking them. Next time you make them, use a little less flour.

Variations

A few ways to vary this recipe for more cookie enjoyment!

Nutty cookies: stir in 3/4 cup toasted pecans or walnuts with the chocolate
Nibby cookies: stir in 2 tablespoons cacao nibs with the chocolate
Iced oatmeal cookies: omit the chocolate. Drizzle the baked and cooled cookies with coconut butter icing or maple glaze.
Oatmeal cream pies: omit the chocolate / raisins and sandwich the baked cookies with peanut butter frosting or low-sugar cream cheese frosting.

a cookie with a big bite taken out reveals melty chocolate oozing out

Oatmeal Almond Flour Cookies for Everyone

Here, brown sugar, chocolate, and oats all work together to show off almond flour's exceptional flavor. Whip up a batch of these almond flour oatmeal cookies to share or hoard all to yourself. Hope you enjoy!

a broken almond flour oatmeal cookie is on a sheet pan looking gooey

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this almond flour oatmeal cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

4.98 from 40 reviews