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 post has been updated with new photos.
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
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!
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If you are still reading this far, you definitely deserve some healthy almond flour cookies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
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, packed or coconut sugar for refined sugar free
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup dairy free chocolate chips Lily's for refined sugar free
- 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. Cover with plastic wrap and freeze for an hour (not necessary but will result in a more delicious cookie!). 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 10 minutes, remove them from the oven and press them down slightly to flatten, continue to bake for 2 minutes and edges start to brown. Remove and let cool for 10 minutes before transferring to a cooling rack to continue cooling.
[…] recipe contains flour (I’m sorry for all my gluten intolerant friends please refer to this gluten free chocolate chip recipe) but sometimes you need a little sugar and carbs, well at least I […]
I’m not sure why the recipe says to freeze them, but I didn’t and they came out just perfect. This is a DELICIOUS recipe. I just didn’t add chocolate or salt on top, but I did use about 2 cups of chocolate chips. Now I’ve got cookies for coffee in the morning and no wheat to upset my gut. Thank you for this recipe, as a person who doesn’t tolerate wheat, this was a major find. 🙂
I found they held their shape a bit better when I froze them 🙂 but you are right, it’s not absolutely necessary. I’m so happy that you enjoyed them!
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[…] Almond Flour Oatmeal Chocolate Chip Cookies […]
Just made these, and they are so good! Thanks!
Hi Denise! YAY! I’m so happy to hear it! Enjoy <3
Followed the recipe to a T and they came out super floury, not chewy at all. Not a fan unfortunately. 🙁
Hi, I’m so sorry it didn’t work out. I know you said you followed it to a T but I haven’t had this experience with this recipe. You used almond flour, correct?
I just finished making these for my husband, and they turned out really well! I made the single-serve vegan chocolate chip cookie for myself. I used a small cast-iron skillet for that one. 😉
Great cookies. Enough to feed an army. Certain I won’t have trouble finding willing candidates. Thank you.
I just made your lovely recipe for Almond Flour Oatmeal Chocolate Chip Cookies and ohmygoodness they are wonderful! A new favorite recipe for me & my family. I added 1/2 c. of raisins & 1/2 c. semi sweet chocolate chips. Instead of making the dough into little balls I formed the dough into a log, froze it for the recommended 1 hour and then sliced and baked half of the roll; saving the other half “for a rainy day”.
I am so very glad that I found your peanutbutterpluschocolate blog. I subscribed and am looking forward to trying more of your recipes. Something to look forward too during this COVID-19 quarantine. Thanks so much!
Wow, you are too kind. I am so happy to hear that you enjoyed these so much. Thank you for taking the time to let me know, it made my day!
I used almond flour that wasn’t as fine and it still worked 🙂 Perhaps because of the flour it needed an extra 5 minutes in the oven for the edges to brown.
I’m glad they still turned out. This is one of my all time favorite almond flour cookie recipes! Thanks for trying it <3
[…] Almond Flour Oatmeal Chocolate Chip Cookies […]
These cookies are delicious and the basic dough is very adaptable. I love them with chocolate but also replaced the chocolate with cranberries and pecans. The freezing slows down the baking and allows the cookies to get wonderfully crisp on the edges and still be chewy inside.
I’m glad to hear that you enjoyed them! <3
Would coconut oil or avocado oil be okay to replace butter?
I haven’t personally tried it but I think soft coconut oil will work. Let me know how it goes, please 🙂
Hi! Just baked these cookies. They are delicious. Not too sweet and extremely flavourful. Thank you! Just a suggestion – Could you provide the recipe in grams(metric)? it is easier to bake with accurate results
Hi! I’m so glad you enjoyed them. I’ve been thinking about implementing the grams into recipes going forward. I’ll do my best 🙂
So good! Made them yesterday and my family loved them! Didn’t have chocolate so we added dried cranberries and sliced almonds. Definitely making more to keep in the freezer for rainy days :D. Thanks for this fantastic recipe!
Hi! Yay! That sound delicious, I’ll definitely be trying your version. Thanks for stopping by 🙂
So this recipe was a great start for me, I made a few adjustments as follows:
3 cups almond flour finely ground
2 1/2 cups quick oats gluten free
3/4 cup dairy free butter at room temperature (the quick melting trick in microwave is awesome by the way)
2 eggs large
2/3 cup honey (conversion from sugar to honey)
1 tsp vanilla extract
1 1/2 tsp baking soda (added amount to account for honey substitution)
1/8 tsp salt
1 cup dairy free chocolate chips (I used a mix between semi-sweet & Guittard extra dark-these are my personal fave!).
Oh and I doubled the recipe 🙂 , keeping the dough in the freezer and slowly only heating up the cookies you will eat in one sitting is fabulous! These fresh baked cookies will be a recipe you do not want to miss out on!
Love these adjustments! I’ll definitely have to try 🙂 Thanks for stopping by!
We love these! Making them for the 5th time. We use raisins and add pepitas too. So good! Thanks a million!
OMG that sounds so delicious! I will definitely have to try them with raisins. Thanks for taking the time to let me know 🙂
Could these be made in one pan as a cookie bar?
I haven’t tried this but I don’t see how it couldn’t work.
I made a batch of these late last night and used Lakanto Monk Fruit sweetener, real butter, sugar free chocolate chips and added a cup of walnut pieces. I placed the dough in the fridge and started baking right away. I used a small scoop and I still had to flatten them out after 10 minutes and baked them for an extra couple of minutes to make sure they were brown. I was a bit concerned they’d come out on the dry side but when I tried them in the morning they were really good! I gave a couple of them to my neighbors and they really liked them too! They’re not too sweet but had good flavor. Glad I found this recipe, thanks!
Sounds delicious! So glad you enjoyed them!
These cookies were so easy to make and turned out AMAZING! I halved the recipe because it’s just me and my husband. I think there might be a tad too much butter
(my fault) but regardless they’re so good!!! I immediately sent the recipe to my sister who is GF and she can’t wait to make them! I will also be buying your new book for myself and my sister!!
YAY! I’m so happy to hear it! These are one of my favorite cookies. Thank you for all the support, it means the world to me. <3
I was recently diagnosed with Celiac disease and found this recipe for your Almond Flour Chocolate Chunk Cookies. They are delicious, easy to make and a success every time! Who knew gluten-free could be so good? As others have said, I haven’t taken the step of putting the dough in the freezer and the cookies have worked out just fine. I have made them with both coconut oil and Earth Balance and prefer the coconut flavor of the coconut oil. Thanks for this wonderful recipe. I’ll be searching out more on your site.
I’m so happy you to hear that you loved this recipe! This is one of my favorite recipes and I make it often. I’ll definitely try it coconut oil next time! Thanks for stopping by and letting me know how this recipe turned out.<3
[…] of my favorites are Thin and Crispy Gluten Free Oatmeal Cookies, Flourless Healthy Oatmeal Cookies, Almond Flour Cookies Loaded with Chocolate and Rolled Oats, and of course Vegan oatmeal Cookie […]