Gluten-Free Almond Flour Oatmeal Chocolate Chip Cookies

Chewy and delicious, these simple gluten free Almond Flour Oatmeal Cookies can be prepped in just 15 minutes and require no chill time. They’re packed with chocolate chips and chunks, wholesome rolled oats, and all the comforting flavors of a freshly baked cookie.

Gluten-free baking can be tricky, but when it works it’s incredibly rewarding. Even if you avoid gluten, you still deserve a cookie that satisfies your sweet tooth.

These almond flour Gluten Free Oatmeal Cookies took many rounds of testing to perfect, and the result is a reliably chewy cookie studded with chocolate chips and chunks.

Why you will love these Gluten Free Almond Flour Oatmeal Cookies:

• Simple to prep. The method is straightforward: cream butter and sugars, add egg and vanilla, stir in the dry ingredients, then fold in oats and chocolate. Easy steps make this a great recipe to bake with kids.
• Freezer friendly. Freeze dough balls or baked cookies. You can bake from frozen—add about 3–4 minutes to the bake time. I freeze dough rolled into balls for convenience.
• No chilling necessary. This version uses slightly more almond flour to avoid the need for chilling while still delivering a chewy texture right out of the oven.
• Customizable add-ins. Try chocolate chips, chunks, raisins, nuts, white chocolate, dried cranberries, or any favorites you like.

Ingredients and Substitutions:

• Almond flour: Use finely ground almond flour (blanched almonds). Almond meal is coarser and can change the texture; it’s not a direct substitute here.
• Baking soda: Use fresh baking soda for proper rise—old leavening can produce flat cookies.
• Sea salt: Sea salt is preferred and can be sprinkled on top after baking. Table salt will also work—reduce quantity slightly if using fine table salt.
• Sugar: This recipe uses a mix of white sugar and light brown sugar for balanced sweetness and chew.
• Butter: Unsalted butter is recommended. If substituting salted butter, reduce the added salt by about half.
• Vanilla: Use a good quality vanilla extract for the best flavor.
• Egg: Use one large egg at room temperature for easiest incorporation.
• Rolled oats: Old-fashioned rolled oats are ideal. If you need to avoid gluten, use oats labeled “certified gluten-free.” Do not use steel-cut oats; quick oats have not been tested for this recipe.
• Chocolate: A mix of chopped dark chocolate and dark chocolate chips makes these extra indulgent, but semi-sweet or milk chocolate chips work too.

How To Make These Almond Flour Oatmeal Cookies:

• Cream the softened butter and sugars. Beat until light and fluffy, about 3–4 minutes. Add the egg and vanilla and mix just until combined.
• Whisk the dry ingredients. In a separate bowl, whisk almond flour, baking soda, and sea salt. Add the dry mixture to the wet ingredients and beat until just incorporated.
• Fold in oats and chocolate. Stir in the rolled oats and chocolate chips or a mix of chips and chopped chunks until evenly distributed.
• Scoop and bake. Drop dough by rounded tablespoons or use a cookie scoop onto a parchment-lined sheet, spacing cookies about 2 inches apart. Top with extra chopped chocolate if desired. Bake at 350°F for 10–13 minutes, until edges are lightly golden. Centers may still look soft—this is fine.
• Cool. Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Other Gluten Free Recipes:

• Gluten Free Blondies
• Rosemary Orange Almond Cookies
• Almond Flour Banana Muffins
• Salted Peanut Butter Skillet Cookie
• Peanut Butter Oatmeal Balls

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Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies

By: Lorie Yarro

Chewy and delicious, these simple gluten free Almond Flour Oatmeal Cookies can be prepped in just 15 minutes and require no chill time. Packed with chocolate chips and chunks, wholesome oats and everything you love about a freshly baked cookie!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Servings: 30 cookies

Ingredients

• ½ cup unsalted butter (one stick), softened to room temperature
• ½ cup sugar
• ½ cup light brown sugar, packed
• 1 ¾ cups almond flour (168 g)
• ½ tsp sea salt
• ¾ tsp baking soda
• 1 large egg
• 1 tsp vanilla
• 1½ cups gluten free rolled oats
• 1½ cups dark chocolate chips or chunks (about 2 cups if adding chips on top)

Instructions

1. Preheat oven to 350°F. Line a cookie sheet with parchment.
2. In a medium bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy, about 3–4 minutes. Add vanilla and egg and beat until incorporated.
3. In a separate bowl, whisk together the almond flour, sea salt, and baking soda. Add half the dry mixture at a time to the wet ingredients and mix to combine. Fold in the rolled oats and chocolate.
4. Roll or scoop dough into balls and place on the prepared sheet about 2 inches apart. Bake 10–13 minutes or until edges are lightly golden. Centers may look slightly underbaked—this is okay.
5. Remove from oven and cool on the baking sheet for several minutes before transferring to a cooling rack. Store leftover cookies in a sealed container at room temperature for up to one week.

Notes

• If the dough is too warm it will spread. Chill for 15–30 minutes if needed.
• When measuring almond flour without a scale, stir it first, then spoon into the measuring cup and level off to avoid packing.
• If chilling dough ahead, form balls before refrigerating and let sit at room temperature about 15 minutes before baking.
• For softer cookies bake closer to 10 minutes; for crisper cookies bake up to 13 minutes.

Nutritional information is provided as an estimate and should be used as a guideline only.

Nutrition

Calories: 144 kcal,
Carbohydrates: 13 g,
Protein: 3 g,
Fat: 10 g

Nutrition information is an approximation.