Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies
Wholesome and indulgent, these cookies are gluten-free yet soft at the center and golden at the edges, filled with melty chocolate.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened for richness and structure
- ½ cup sugar balances sweetness and helps the edges crisp
- ½ cup light brown sugar, packed adds moisture and depth
- 1 ¾ cups almond flour creates the tender, gluten-free base
- ½ tsp sea salt enhances every flavor
- ¾ tsp baking soda gives the cookies a gentle lift
- 1 large egg binds everything beautifully
- 1 tsp vanilla extract for warmth and aroma
- 1½ cups gluten-free rolled oats heartiness and texture
- 1½ cups dark chocolate chips or chunks because every cookie deserves melted chocolate pockets
Instructions
Preparation
- Cream the butter, sugar, and brown sugar using an electric mixer until light and fluffy (about 3–4 minutes).
- Beat in the egg and vanilla until smooth and glossy.
- In a separate bowl, whisk together almond flour, baking soda, and sea salt.
- Add the dry ingredients to the wet ingredients in two batches, mixing gently until just combined.
- Fold in the oats and dark chocolate chips by hand until evenly distributed.
Baking
- Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Scoop 2-tablespoon portions of dough, roll gently into balls, and place them 2 inches apart on the baking sheet.
- Bake for 10–13 minutes, until the edges are golden and the centers look slightly underdone.
Cooling
- Let cookies rest on the sheet for 5 minutes before transferring them to a wire rack.
Notes
If your butter is too warm, chill the dough for 15 minutes. Measure almond flour carefully. For softer cookies, bake for 10 minutes; for crispier edges, bake for 13. Let the cookies cool to improve the texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 8g