Gluten Free Almond Flour Oatmeal Chip Cookies
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!
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.