Almond Flour Cookies with soft and chewy centers and crisp edges loaded with chocolate and rolled oats. Healthier chocolate chip oatmeal cookies made dairy free and gluten free. Make a batch, freeze it and bake whenever you need a cookie…or two!
This delicious cookie dough was made last week and I froze it to bake fresh cookies whenever I wanted. Every couple of days I removed a few pre-scooped frozen cookie dough balls and baked them so I could have fresh almond flour cookies all month. BEST IDEA I’VE EVER HAD!
What you will need to make the soft and chewy almond flour cookies
I used vegan butter but you can use real butter if you prefer just be sure that whatever butter you are using, it’s at room temperature before you start. If you are like me and never remember to take out the butter two hours before starting here’s a quick way to get your butter soft. You can chop the butter into cubes, place them in a bowl, reduce your microwave power to 50% and cook for 30-50 seconds or until soft.
Once my butter was at room temperature and soft, I added it to a mixer (a handheld mixer will also work) with the brown sugar using a whisk attachment and creamed it together until it was light and fluffy. Then I added the remaining wet ingredients and then the dry until my dough came together. You can make a batch of cookies right then before chilling if you absolutely can’t wait but if you wait the edges crisp so nicely and just trust that it’s worth waiting for the chill.
- almond flour (finely ground)
- gluten free rolled oats
- vegan butter or real butter if desired
- brown sugar or granulated sweetener of choice
- vanilla extract
- baking soda
- dairy free chocolate chips
- dairy free dark chocolate bar, chopped
- fancy flaked sea salt
If you love these cookies, you will love these delicious recipes below!
- Roasted Strawberry Scones with Chocolate Chunks – These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze. These scones are made gluten free, dairy free and refined sugar free for a sweet and simple breakfast.
- Life Changing Four Main Ingredient Chocolate Chunk Cookies – Four [main] ingredient peanut butter chocolate chunk cookies are super soft, chewy and absolutely delicious. These flourless cookies are made naturally gluten free, dairy free and they are everything you have ever dreamed of.
- Chocolate Almond Clusters – A decadent and delicious three ingredient treat that’s refined sugar-free, gluten-free and vegan! These dark chocolate almond clusters are made using whole raw almonds, Lily’s Sugar-Free Chocolate and flaked sea salt for a quick last minute treat!
I hope you loved this recipe! If you did, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you and seeing your creations!
Almond Flour Chocolate Chunk Oatmeal Cookies
- 3 cups almond flour finely ground
- 2 1/2 cups rolled oats gluten free
- 3/4 cup dairy free butter at room temperature *
- 2 eggs large
- 3/4 cup brown sugar **
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup dairy free chocolate chips
- chopped dark chocolate bar for topping optional
- flaked sea salt optional
- Place your room temperature butter and brown sugar into mixer (or a large bowl using handheld mixer) and cream together until light and fluffy. Add in the vanilla and eggs one at a time until incorporated. Add the almond flour, oats, baking soda and salt and mix until until a dough forms. Fold in chocolate chips. Line a baking sheet with wax paper or parchment paper. Use a 1 1/2 inch cookie scooper to scoop cookie dough and line the tray. Top the cookie dough balls with chopped chocolate and flaked sea salt if desired. Cover with plastic wrap and freeze for at least two hours. Remove as many cookie dough balls as you desire to bake. Keep the rest frozen for up to 2 months.
- To bake, preheat oven to 350 F and prepare a baking sheet with parchment paper. Place frozen cookie dough balls about two inches apart and bake for 11-13 minutes or until edges start to brown. Remove and let cool for 10 minutes before transferring to a cooling rack to continue cooling.