Made in under 15 minutes, these healthy chocolate oatmeal almond flour cookies come together quickly when you need some delicious cookies! The next time your craving for a cookie hits, bring out this healthy cookie recipe and mix it up! They are made with oatmeal and almond flour, keeping them gluten-free. Instead of using white sugar or brown sugar, just ¼ cup of maple syrup sweetens up the whole batch, making this a lower sugar cookie. Perfect to enjoy as an after-dinner treat or a sweet breakfast addition!
Chocolate Oatmeal Almond Flour Cookies
I’m a huge fan of making cookies with my kids. It’s fun for them to mix up, and of course, we all love eating the cookies at the end!
Anytime I can level up the ingredients in a dessert recipe I do that. And for these double chocolate oatmeal cookies, we do that!
While they are much lower in sugar than your average cookie, you wouldn’t know that. The maple syrup adds the perfect amount of sweetness, and if you add the mini chocolate chips in, they are decadent and delicious!
Make with kids, or make on your own. Either way, get these cookies going!
Why we love these easy oatmeal almond flour cookies
- They can be mixed together quickly in one large mixing bowl, or 2 small bowls
- They’re made with pantry staples I always have on hand
- The perfect recipe to make with kids as they’re very forgiving
- When chilled in the fridge after cooling they are the best cookies!
- You can use a generous amount of chocolate chips to make them extra sweet if you like
- Add fun add-ins like flaxseed or even swap the chocolate chips for raisins for delicious almond flour oatmeal raisin cookies
- They are a delicious gluten free cookie!
What kinds of oatmeal should I use?
This recipe calls for rolled oats, which is the same as old fashioned oatmeal. For a slightly less chewy cookie texture, you can use quick oats. This type of oatmeal is partially ground.
For an even smoother cookie, use oat flour. You can make oat flour at home very easily – check out how to make oat flour here!
I do not recommend using steel cut oats in this recipe.
How to customize your chocolate oatmeal almond flour cookies
We’re adding both ¼ cup mini chocolate chips and ¼ cup chopped cashews into these healthy cookies. If you enjoy them and have them on hand, great! Use them.
If you don’t have them around, no worries. You can mix and match from the list below. The add ins should total ½ cup whether you’re using 1 mix in, or multiple.
- Dried cranberries
- Nuts (almonds, hazelnuts, walnuts, pecans, peanuts)
- Seeds (pumpkin seeds, sunflower seeds, or sesame seeds)
- Coconut chips or unsweetened shredded coconut
- Chia seed, flax seed, or hemp hears
- Diced dried fruit (dried strawberries, apricots, dates, dried fig, dried apple)
- White chocolate chips or peanut butter chips
Ingredients in oatmeal almond flour cookies
- almond flour
- rolled oats
- cocoa powder
- baking soda
- sea salt
- butter (or sub coconut oil)
- maple syrup
- vanilla extract
- mini chocolate chips (optional, but highly recommended!)
- chopped cashews (or any nut)
How to make these healthy chocolate cookies
For the full ingredients list, nutritional information, and step-by-step instructions, scroll down to view the recipe card below.
- Preheat the oven to 350 degrees F.
- In a large bowl mix the almond flour, oats, cocoa powder, baking soda, and salt. In a small bowl, whisk the butter, maple syrup, and vanilla together.
- Pour the wet ingredients into the dry ingredients and mix them together. Stir in the chocolate chips and chopped nuts.
- Take a spoon and drop mounts onto an ungreased cookie sheet. Bake for 7-9 minutes, until the edges begin to set and they look slightly golden brown. Cool on a wire rack and enjoy!
Tips and tricks
This recipe works best if your butter is at room temperature. While you can definitely use a stand mixer or a hand mixer, this recipe will give you the best results if you start with butter that is not hard.
Using room temperature butter will also you to easily mix this cookie dough by hand easily.
These healthy oatmeal cookies have a nice chewy texture with rolled oats, crunchy cashews, and little chunks of chocolate.
I highly suggest putting them in the fridge for a little bit. The texture changes from slightly crumby out of the oven, to melting in your mouth good with the perfect bite!
Bake with parchment paper to prevent any sticking to the pan.
To get a more round shape, place the cookie dough in the fridge for 30 minutes before baking. Use a cookie scoop to scoop dough balls out onto the baking sheet. This will help the cookies to maintain a more rounded shape.
Below you’ll find a list of substitutions that will work well in these gluten free almond flour oatmeal cookies.
If you try something different out, please leave a comment below letting us all know how it turned out!
Almond flour – If you don’t need to keep these cookies gluten-free you can sub in whole wheat flour for the almond flour, or white flour. You can also try almond meal for a similar texture cookie using an almond product
Rolled oats – Old-fashioned oats or quick cooking oats will work. You can also blend the oats and use oat flour too. If you need a gluten-free cookie, be sure that your oats are certified gluten free
Cocoa powder – Cacao powder is a great sub for cocoa powder
Butter – Coconut oil or ghee work really well in here. You can also use vegan butter to keep these cookies plant-based. I would not suggest using oil like avocado oil or olive oil, they won’t work very well to keep the cookies together.
Maple syrup – Try using honey, or a non-liquid sweetener like coconut sugar. If you use a nonliquid sweetener, you’ll likely need to add a little bit of liquid (even just water) to help the cookies to come together.
Mini chocolate chips – Regular chocolate chips work well in place of the mini chips. If you want these cookies plant-based, be sure to use dairy free chocolate chips
Cashews – Any chopped nuts work well! Pecans and hazelnuts are especially delicious. If you’re changing the almond flour out for non-nut flour, you can also sub in seeds for the nuts to keep these cookies nut-free. Make them work for you and your needs!
How to store leftover cookies
The only thing better than fresh out of the oven cookies are cookies ready and waiting for you!
As I mentioned, I highly suggest storing these cookies in the fridge in an airtight container. Make sure they are cool cookies before placing them in a storage container. They keep for up to a week (if not devoured before then!).
You can make a double batch and also store them in a freezer bag in the freezer for up to 6 months!
More ways to enjoy these cookies
This cookie is an egg free version, so the batter is perfectly safe to eat out of the bowl!
You could turn the batter into cookie dough balls. Chill in the fridge for about 30 minutes before rolling into balls. Use a cookie scoop to get equal cookie dough ball amounts.
Want to add a PB flavor? Mix in ⅓ cup of peanut butter and make them peanut butter oatmeal cookies! Chocolate and peanut butter were made for each other.
You can make the batter fully, and free into freezer cookie dough. Either scoop into individual cookies and freeze or roll the dough into a log shape.
When you want to bake a cookie remove either the individual cookie or slice a cookie off of the frozen log. Add 3-4 minutes to the bake time since they are starting frozen.
That’s how you get healthy gluten-free cookies anytime!
More healthy recipes to enjoy
- Vegan oatmeal chocolate chip cookies
- Chewy orange almond butter oat cookies
- Peanut butter raisin banana breakfast cookies
- Chai hot chocolate
Chocolate Oatmeal Almond Flour Cookies
- Preheat oven to 350 degrees.
- In a medium bowl mix the almond flour, oats, cocoa powder, baking soda, and salt. In a small bowl, whisk the butter, maple syrup, and vanilla together.
- Pour the wet ingredients into the dry and mix together. Stir in the chocolate chips and chopped nutss.
- Take a spoon and drop mounts onto an ungreased baking sheet. Bake for 7-9 minutes, until the edges begin to set. Cool and enjoy!
If you try this almond flour oatmeal chocolate chip cookies recipe and it also becomes one of your favorite recipes, I’d love it if you left a star rating and comment below letting me know how it turned out!
*Originally published in June 2012. Updated June 2022.*