Almond Flour Oatmeal Cookies

Overhead view of a number of almond flour oatmeal cookies on a baking cooling rack.

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4.75 from 4 votes

Perfectly soft and chewy almond flour oatmeal cookies with a crisp exterior and sweet, buttery flavour.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Author: Deryn Macey

Ingredients

1 tbsp flaxseed meal + 3 tbsp water
½ cup vegan butter softened (113 g)
¼ cup brown sugar 38 g
¼ cup granulated sugar 50 g
1 tsp vanilla extract
¾ cup packed almond flour 90 g
1 ½ cups rolled oats 171 g
½ tsp baking soda
½ tsp salt
¼ cup mini or regular chocolate chips 45 g

Instructions

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.
Use a small cookie scoop or 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.
Cool cookies on the baking sheet for at least 5 minutes before transferring to a wire rack. The cookies will finish up baking as they sit. You can also start baking your other tray of cookies in the meantime.

Notes

Storing Instructions: Once cookies are completely cool then can be stored at room temperature in an airtight container for 2-3 days or in the fridge for 4-5 days. Freeze in a freezer bag or airtight container for up to 3 months.

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