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For cookie lovers who demand crispy edges and a chewy center, these gluten free Almond Flour Oatmeal Cookies are ideal. Make the dough in just 20 minutes with everyday ingredients that you probably have on hand.

Almond Flour Oatmeal Cookies stacked on a white marble board

Even if you like to experiment and try different cookies, you need a few reliable recipes up your sleeve. Those that render the most beautiful and proven results. Cookies you know will never disappoint. Well, these almond flour cookies are that and more.

Ingredients You Need To Make Almond Flour Oatmeal Cookies

Almond Flour Oatmeal Cookies Ingredient on a white marble board
  • Almond Flour: Blanched, super fine almond flour. Not almond meal.
  • Baking Soda
  • Kosher Salt
  • Ground Cinnamon
  • Old-Fashioned Oats: Or extra-thick rolled oats for extra-chewy cookies!
  • Butter: If you use unsalted butter, add an additional 1/2 teaspoon kosher salt.
  • Brown Sugar: Light or dark, your choice.
  • Granulated Sugar: Regular or superfine.
  • Eggs: Large or extra-large.
  • Vanilla Extract: Ideally pure vanilla extract, not imitation vanilla.
  • Dark Chocolate Chips: Bittersweet, semi-sweet, or milk chocolate chips will all work well. Raisins are also an option, or a mixture of the two.
Almond Flour Oatmeal Cookies stacked on a white marble board photographed from above

Recipe Options

I love making these with chocolate chips – so they’re technically Almond Flour Oatmeal Chocolate Chip Cookies. But because the base recipe is dependable, you have endless options for add-ins and combinations.

  • Swap in raisins to make Almond Flour Oatmeal Raisin Cookies.
  • Add in 1/2 cup shredded, unsweetened coconut.
  • Chocolate lover? Stir in up to an additional 1-cup of chocolate chips.
  • Use coconut sugar in place of the brown sugar (along with an extra egg yolk to offset the difference in moisture) for extra flavor depth.
  • For a less chewy cookie, swap in quick cooking oats. For a chewier cookie, use extra-thick old-fashioned oats (my favorite).
  • Add 1/2 cup of chopped pecans or walnuts for a nuttier flavor and texture.

Along with this cookie recipe offering lots of room for creativity, the dough itself is quite versatile. Form and bake it immediately or refrigerate for one hour and up to 3 days for thicker, rounder cookies. Or portion the dough and freeze for up to 3 months. (Freeze dough balls in a single layer on a parchment lined baking sheet, then transfer to a freezer bag marked with baking time and temperature for convenience.)

Here’s a bonus, because there’s nothing like being prepared for unexpected guests. Frozen dough balls can be baked straight from the freezer (I like to arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly.). Just add a minute or two to the baking time. Is there a better way to greet your friends and family than with the scent of freshly baked cookies?

More Gluten Free Baking

How to Make Almond Flour Oatmeal Cookies

Step 1: In the bowl of a stand mixer cream butter and sugars until fluffy. Mix in egg and vanilla until smooth.

Step 2: Add whisked dry ingredients to mixer bowl and mix to combine. Add chocolate chips (and or raisins) and mix until just combined. Cover and refrigerate for an hour or more or scoop and bake right away on a parchment lined baking sheet in a preheated 350˚oven. (Space ~2 tablespoon scoops an inch apart.) Let cool until firm enough to handle on baking sheet then transfer to wire cooling rack.

Almond Flour Oatmeal Cookies stacked on a white marble board

Almond Flour Oatmeal Cookies

4.82 from 16 votes
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Course: Dessert
Cuisine: American
Calories: 170
Servings: 40 cookies
Crispy on the outside and chewy in the middle, these gluten free oatmeal cookies are delectable!


  • 3 cups blanched almond flour 336g
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups old-fashioned oats 288g
  • 1 cup butter 227g, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup dark chocolate chips 176g, or raisins or a mix of both


  • Preheat oven to 350°F. Line a baking sheet with parchment paper. (See recipe note #1 about option to refrigerate dough before baking.)
  • In a medium bowl whisk together almond flour, baking soda, cinnamon and salt. Stir in oats and set aside.
  • Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until fluffy, 3 to 4 minutes, scraping down the bowl as needed.
  • Reduce mixer speed to medium-low and add eggs and vanilla; mix until smooth. Add dry ingredients and mix until combined. Add chocolate chips and mix until combined.
  • Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place 12 cookies on prepared baking sheet, leaving 2 inches of space around each as cookies will spread during baking.
  • Bake until golden around the edges and slightly pale in the middle, 12-15 minutes, or until light golden brown (less time for chewier cookies, more time for crispier cookies). Transfer baking sheet to wire rack and let cool for a few minutes before carefully transferring cookies directly to rack to cool completely. Repeat with remaining dough.


  1. For thicker cookies that better hold their round shape, refrigerate dough for an hour or up to 3 days before baking. You may need to add 2 to 3 minutes to baking time.
  2. If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. When ready to bake, arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly. Add 2 to 3 minutes to the baking time.
  3. Note that baking time is per batch.


Calories: 170kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 136mg | Potassium: 63mg | Fiber: 2g | Sugar: 10g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Lulu says:

    5 stars
    Great gluten free recipe I made the cookies smaller and cooked them 11 minutes and increased vanilla to 2 teaspoons as well as cinnamon and both sugars to 3/4 cup.added 1 1/4 cups dark chocolate chips.
    Nice crunch and flavor.

    1. Marissa Stevens says:

      So glad you enjoyed these and added your own spin, Lulu!

  2. Tammy Delarosa says:

    I made these as the recipe states. The only variation I did was toast the oats before I made the dough. I did let them chill overnight. Amazing cookies! First time using almond flour in baking. The only thing I would add is a bit more cinnamon, it is a little too subtle for me. Other than the cinnamon, I wouldn’t change a thing!

    1. Marissa Stevens says:

      I’m so glad you’re enjoying these and adding your own touches, Tammy!

  3. Bob Werner says:

    5 stars
    I’ve made this recipe MANY times. All the ingredients down to the chocolate chips makes a perfect universal recipe. I recommend refrigerating overnight for the best results. Raisins or dried cherries with plump up soft and delicious.
    As printed 1 cup chocolate chips for chocolate chip oatmeal cookies.
    Omit chocolate chips, roll in 4:1 sugar/cinnamon mixture, tastes terrific.
    Want peanut butter cookies, add 1 cup of peanut butter, Yum or add raisins or chocolate chips or dried cherries for variety. Use anything in this great recipe.
    Recipe calls for 12-15 minutes, I use a 1 tbl. scoop and bake 10-11 minutes. Everyone raves about them. Thank you for such a great recipe.

    1. Marissa Stevens says:

      Hi Bob! I’m so glad you’re enjoying this recipe. Thank you for your detailed cooking notes on embellishing these.