These soft, delicious, and easy gluten-free Almond Flour Oatmeal Cookies can be prepared in just 15 minutes—and they don’t require any chilling time. They are packed with chocolate chips, nutritious rolled oats, and all the flavors you love in a freshly baked cookie!
Gluten-free baking can be challenging, but when it turns out right, it is absolutely wonderful. After all, even if you can’t eat gluten, you still crave something sweet!
It took a lot of effort to perfect these almond flour oatmeal cookies, but the result—delicious, soft cookies loaded with chocolate chips—made the more than 20 test batches well worth it!
Table of Contents
Why you will love these Gluten Free Almond Flour Oatmeal Cookies:
- Quick and straightforward. No complicated techniques here. Cream your butter and sugars, mix in the egg and vanilla, fold in the dry ingredients, then stir in your oats and chocolate. That’s genuinely it. Kids love helping with this one too.
- Freezer friendly in two ways. Freeze the baked cookies or freeze the raw dough balls. Either way, you’re covered for up to three months. Baking from frozen? Just tack on an extra 3 minutes or so and keep a close eye on them.
- No chill time needed. The flour ratio in this recipe was calibrated specifically so you can go straight from mixing bowl to oven. The result is a satisfyingly chewy cookie without the wait.
- Endlessly customizable. Think beyond chocolate chips — raisins, dried cranberries, chopped nuts, white chocolate, butterscotch chips. The base recipe is a great canvas.
Ingredients and Substitutions:
- Almond flour — Use finely ground, blanched almond flour. Almond meal (which keeps the skins on and has a coarser grind) won’t give you the same texture. This distinction genuinely matters here.
- Baking soda — Check that yours is fresh. Expired leavening is one of the most common reasons baked goods fall flat — literally.
- Sea salt — Preferred here for its cleaner flavor. A light sprinkle on top after baking makes a noticeable difference. Table salt works if that’s what you have; just use the same amount.
- Sugar — A blend of white and light brown sugar. The brown sugar adds a subtle depth and helps with chewiness.
- Butter — Unsalted is the move. If you only have salted butter on hand, cut the added salt in the recipe by half.
- Vanilla extract — Use a good one. It’s a small ingredient with an outsized impact on flavor.
- Egg — One large egg, at room temperature. Room temp eggs incorporate more evenly into the batter.
- Rolled oats — Old-fashioned rolled oats work well here. If you’re strictly gluten free, look for oats labeled “certified gluten free” since standard oats are often processed on shared equipment. Quick oats haven’t been tested in this recipe, and steel cut oats won’t work.
- Chocolate — A mix of dark chocolate chips and roughly chopped dark chocolate is the move. The chunks on top melt beautifully and look stunning coming out of the oven. Milk chocolate or semi-sweet works too.
How To Make These Almond Flour Oatmeal Cookies:
Step 1: Beat the softened butter with both sugars in a large bowl until the mixture is pale and fluffy — about 3 to 4 minutes. Add the egg and vanilla, mixing just until combined. Don’t overbeat once the egg goes in.
Step 2: In a separate bowl, whisk together the almond flour, baking soda, and salt. Add the dry mixture to the butter mixture and beat until a dough forms.
Step 3: Fold in the rolled oats and chocolate by hand.
Step 4: Scoop the dough onto a parchment-lined baking sheet. Press a few extra chocolate chunks on top of each ball for good measure.
Step 5: Bake in your preheated oven temperature for 10 to 13 minutes, until the edges are just barely golden. The centers will look underdone — that’s exactly what you want. Let them rest on the pan for a few minutes before moving to a cooling rack.
Recipe Tips:
If your dough feels sticky or loose, your butter was likely too soft. Pop the dough in the fridge for 15 to 30 minutes before scooping.
When measuring almond flour without a kitchen scale, stir the flour first to loosen it, then spoon it into your measuring cup and level it off. Scooping straight from the container packs it down and throws off your ratio.
If you’re prepping the dough ahead, shape it into balls before refrigerating so it’s ready to go. Let the dough sit at room temperature for about 15 minutes before baking.
For softer cookies, pull them at the 10-minute mark while the centers still look slightly underset. For something with more snap, go closer to 13 minutes.
Storage Instructions:
Room temperature: Store in an airtight container for up to 4 to 5 days. Tuck a slice of white bread in the container to help keep them soft.
Freezer (baked): Cool completely before transferring to a freezer-safe bag or container. Keeps well for up to 3 months.
Freezer (raw dough): Roll into balls, freeze on a tray for 2 hours until solid, then transfer to a sealed container. Stores for up to 3 months. Thaw fully before baking, or bake from frozen and add about 3 minutes to your bake time.
Optional Add-Ins:
One of the best things about these soft and chewy gluten-free cookies is how easy they are to customize. Mix in your favorite extras to create a batch that’s uniquely yours. Here are a few delicious ideas to try:
- Dried cranberries
- Raisins or golden raisins
- Peanut butter chips
- Chopped pecans or walnuts
- M&Ms
- Candied ginger
- Butterscotch chips
Gluten Free Almond Flour Oatmeal Chip Cookies
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup white granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp pure vanilla extract high quality recommended
- 1 ½ cups finely ground almond flour not almond meal
- ½ tsp baking soda fresh
- ¼ tsp sea salt plus extra for topping
- 1 cup old-fashioned rolled oats certified gluten free if needed
- ½ cup dark chocolate chips
- ½ cup dark chocolate chunks roughly chopped, plus extra for topping
Notes
- If your dough feels sticky or loose, your butter was likely too soft. Pop the dough in the fridge for 15 to 30 minutes before scooping.
- When measuring almond flour without a kitchen scale, stir the flour first to loosen it, then spoon it into your measuring cup and level it off. Scooping straight from the container packs it down and throws off your ratio.
- If you’re prepping the dough ahead, shape it into balls before refrigerating so it’s ready to go. Let the dough sit at room temperature for about 15 minutes before baking.
- For softer cookies, pull them at the 10-minute mark while the centers still look slightly underset. For something with more snap, go closer to 13 minutes.
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