Almond Flour Oatmeal Cookies
These buttery almond flour oatmeal cookies are soft, chewy and completely vegan and gluten-free. No eggs or dairy needed!
About the Recipe
These almond flour cookies are easy to make one bowl and have crispy exterior with a soft and chewy centre.
They’re also naturally gluten-free and vegan without making substitutions, so there’s no eggs, dairy or wheat flour needed.
Instead they’re made with almond flour for a gluten-free option and ground flax to replace egg.
You’ll need just a handful of simple ingredients to make these, so if you’ve got a bag of almond flour you’re wondering what to do with, why not give these a try!
This section covers notes on ingredients used and possible substitutions.
- Almond Flour: This recipe is for fine almond flour, not almond meal. You can use store-bought almond flour or make your own from blanched almonds.
- Oats: Rolled oats are suggested for this recipe though you could use quick oats if that’s what you have available.
- Vegan Butter: You can use any brand of plant-based butter such as Miyoko’s, Country Crock or Melt Organic. I like the butter sticks for convenience. You can substitute softened coconut oil.
- Brown Sugar: Light brown sugar or dark brown sugar is suitable. You can substitute coconut sugar. I like the flavour of both.
- Sugar: Use any white granulated sugar. For vegan-safe, choose organic sugar.
- Flax: Be sure to use ground flax and not whole flax seeds. This acts as the “egg” in the recipe and is needed for binding and structure.
- Vanilla: Any vanilla extract is suitable.
- Baking Soda: Baking soda, not baking powder.
- Chocolate Chips: You can use dairy-free chocolate chips, dark chocolate chips or chopped dark chocolate. Substitute raisins or use half and half.
Please see the printable recipe card at the bottom of the post for the full list of ingredients with measurements.
Variations & Add-Ins
- Swap the chocolate chips for raisins or use half and half.
- Sprinkle the cookies with coarse sea salt after baking.
- Add shredded coconut.
- Add spices like cinnamon, ginger and nutmeg.
- Add cranberries or swap the chocolate for cranberries.
- Add chopped walnuts, almonds or pecans.
Step 1: Make the flax “egg”.
Mix together the ground flax and water in a small bowl and let it sit for 5-10 minutes while you prepare the rest of the dough.
After 5-10 minutes, the flax “egg” should be thick and somewhat slimy – like an egg!
Help, my flax egg is not getting thick! This can happen if the flax is old or just a bad batch. Try to use fresh ground flax that’s been stored in a cool, dry place.
I like to purchase whole flax seeds and ground them myself in a Vitamix as needed. I store the ground flax in the fridge or freezer to help keep it fresh.
Step 2: Beat together wet ingredients.
In a large bowl, cream together the butter, brown sugar and white sugar until well combined and the sugar is all broken up. Beat in the flax egg and vanilla as well.
Step 3: Combine wet and dry ingredients.
Add the almond flour, oats, baking soda and salt and mix until you have a uniform dough, then mix in the chocolate chips.
Quick Tip: It’s recommended to chill the dough for at least 30 minutes before baking. Though not required, this prevents the cookies from over spreading.
Step 4: Bake the cookies.
Roll the dough into approximately 2 tbsp balls and place them at least 2-inches apart on a baking sheet. Bake them for 13-15 minutes until they’re golden brown.
While the first batch of cookies bake, prepare the second batch and place them in back in the fridge until you’re ready to bake them.
Once the cookies have finished baking, let them sit on the pan for about 5 minutes before transferring to a cooling rack.
The cookies will be fragile straight out of the oven but will firm up as they cool.
Frequently Asked Questions
This recipe was developed specifically for almond flour and has not been tested with alternatives.
If you’re confident making swaps for almond flour, go for it. If not, note that almond flour does not substitute 1:1 with other flours so the recipe will need additional adjustments.
You can omit the chilling time if you’re in a rush, just note that the cookie will spread more and be less chewy.
Be sure to place the cookie dough balls at least 3-inches apart if you do not chill the dough.
No. Coconut flour behaves quite a bit differently than almond flour so you can’t swap them at a 1:1 ration. The recipe would need adjustments to work.
Yes. To make this recipe sugar-free, use a sugar-free granulated sweetener such as monk fruit and use sugar-free chocolate chips.
You could but the texture will be different, they won’t bind as well and they’ll be darker in colour. I haven’t tested these with almond meal so for best results, I suggest using almond flour.
Yes. You can use softened coconut oil (not melted) instead of butter.
Tips for Success
- Do not over bake the cookies. They will finish baking as they cool so remove them from the oven when they’re slightly underdone.
- Chill the dough. Though not required, I prefer the texture if you do.
- Measuring. Use a digital scale to measure your ingredients for accuracy, following the listed weights. If you do not have a scale, spoon the almond flour into the measuring cup and level the top off with a knife.
- Substitutions. Other than swapping out the chocolate chips or adding things like nuts or coconut, I do not recommend substituting the other ingredients as this recipe was developed specifically for almond flour and requires the ingredient ratios listed.
How to Store
- Let them cool completely before storing.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- The cookies can be frozen in a freezer-safe container or freezer bag for up to 4 months.
More Gluten-Free Cookies
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Perfectly soft and chewy almond flour oatmeal cookies with a crisp exterior and sweet, buttery flavour.
- Preheat the oven to 350˚F (177˚C) and line two baking sheets with parchment paper.
- In a small bowl, mix together the flaxseed meal and water and let sit for 5-10 minutes while you prepare the rest of the dough.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and no large sugar chunks remain. Beat in the flax “egg” and vanilla extract until well combined.
- Add the almond flour, rolled oats, baking soda, and salt to the bowl. Mix until the dough is uniform. Then, mix in the chocolate chips until just combined.
- Cover the bowl and place in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from overspreading.
- Roll the dough into ~2 tbsp balls and place at least 2 inches apart on the first baking sheet. Place the first baking sheet in the oven and bake at 350˚F (177˚C) for 13-15 minutes, until the cookies are a nice golden brown. While the cookies bake, you can roll the dough for the second baking sheet.
- Remove cookies from the oven and let sit on the baking sheet for at least 5 minutes before transferring to a cooling rack. The cookies will finish up baking as they sit. You can also start baking your other tray of cookies in the meantime.
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 5 g
- Sodium: 126 mg
- Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
Keywords: almond flour oatmeal cookies
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