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4.22 from 28 votes

Almond Flour Chocolate Chunk Oatmeal Cookies

Almond flour chocolate cookies loaded with oats and chocolate chunks for a thick and chewy cookie!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: dairy free, gluten free
Keyword: almond flour cookies, chocolate chunk cookies, cookies
Servings: 32 cookies
Author: Ciarra Siller

Ingredients

  • 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

Instructions

  • 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. 

Notes

If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!