These chewy Almond Flour Oatmeal Cookies are easy, delicious, and wholesome! Gluten-free and vegan, this is a cookie everyone will love.
The combination of almond flour and oats will make anyone a believer in gluten-free cookies.
Why you'll love this recipe
- Easy gluten-free cookies
- Simple ingredients
- Chewy texture
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Ground flaxseed - Mixed with water, this will make our flax egg and act as our binder.
Coconut oil - This acts as our dairy-free fat and gives our treats their chewy texture. Vegan butter can be substituted.
Organic cane sugar - In lieu of refined white sugar, organic cane sugar is less processed and vegan-friendly.
Maple syrup - This natural sweetener adds a flavor profile closer to brown sugar but keeps things unrefined.
Almond flour - Finely blanched is recommended. I recommend Bob's Red Mill brand.
Almond meal may make the consistency too gummy.
Vanilla extract - Pure vanilla extract gives that signature cookie flavor and adds sweetness.
Chocolate chips - Dairy-free chocolate chips keep things dairy-free. Choose semi-sweet or dark chocolate chips.
Feel free to swap out the chocolate for dried cherries, raisins, or cranberries!
Before you start: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the flax egg and water in a small bowl, stir to combine, and allow to sit for 2-3 minutes.
Step 1: In a large mixing bowl, combine organic cane sugar, maple syrup, and flax egg. Whisk to combine. Whisk in melted coconut oil, followed by vanilla extracts.
Step 2: Add the dry ingredients to the wet ingredients. Stir until the ingredients are completely incorporated. Fold in chocolate chips.
Step 3: Use a tablespoon or #40 cookie scoop to scoop and place cookie dough balls onto the prepared baking sheet.
Step 4: Bake for 11-13 minutes, or until cookies are set around the edges. Cool on the cookie sheet for 4-5 minutes then transfer to a cooling rack.
- For best results, allow the dough to rest and absorb some of the liquid for a few minutes before scooping it into balls.
- They may still look soft in the middle when the baking time is complete. As long as the edges have started to turn a golden brown, the center will firm up during cooling.
- Store leftover cookies in an airtight container at room temperature.
Due to the lack of gluten in this nut flour, cookies or baked good made with the flour require some type of binder. This could be eggs, starches, or plant-based egg substitutes like chia eggs or flax eggs.
Store these cookies in an airtight container at room temperature for 2-3 days. Baked goods with almond flour will naturally soften over time.
More gluten-free cookies with oats
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Almond Flour Oatmeal Cookies
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 4 tablespoons coconut oil, melted and cooled (for zero coconut taste, use refined)
- ¼ cup (55g) organic cane sugar
- 2 tablespoons maple syrup room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup (125g) almond flour
- 1 cup (95g) gluten-free oats
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (92g) dairy-free chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the ground flaxseed and water in a small bowl, stir to combine, and allow to sit for 2-3 minutes.
- In a large mixing bowl, add organic cane sugar, maple syrup, and flax egg and whisk to combine. Whisk in melted coconut oil, followed by vanilla extract.
- Add the almond flour, oats, baking powder, baking soda, and salt to the wet ingredients. Stir until the ingredients are completely incorporated, then fold in chocolate chips. Allow dough to rest for a few minutes before scooping. Dough will be sticky.
- Use a tablespoon or #40 cookie scoop to scoop and place cookie dough balls onto the prepared baking sheet. (I like to press down slightly on the tops of each ball for a wider cookie, but this is optional.)
- Bake for 11-13 minutes, or until cookies are set around the edges. Cool on the cookie sheet for 4-5 minutes then transfer to a cooling rack.