If you love a thick, chewy oatmeal cookie with melty chocolate in every bite, these oatmeal chocolate chip cookies are for you! Made with nutrient-rich almond flour, oats, and almond butter, they’re the perfect balance of hearty, sweet, and satisfying. Naturally gluten-free and easy to make, these cookies come together in one bowl with simple ingredients! Great for a quick treat, lunchbox snack, or cozy dessert.
These are my FAVORITE cookies, and I'm not sure whether it's impressive or embarrassing that I can make these without even measuring the ingredients...if that tells you just how many times I've made them.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
- soft, chewy, and perfectly sweet (the perfect balance)
- wholesome enough for snack time, made with oats, nut butter, and almond flour making them more satisfying than the standard cookie
- freezer-friendly, bake once, freeze the rest, and you’ve got easy grab-and-go snacks for you and your toddler
- one bowl + minimal cleanup, because who has time for extra dishes?!
- kid-approved + mom-loved, a treat you’ll both feel good about — balanced, filling, and irresistibly good with a glass of milk
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Ingredients You'll Need
Here's what you'll need to make these oatmeal chocolate chip cookies:
- butter and/or almond butter
- brown or coconut sugar
- vanilla extract
- egg
- rolled oats
- almond flour
- baking soda
- salt
- chocolate chips
See recipe card for quantities.
How To Make These Oatmeal Chocolate Chip Cookies
- Preheat oven – Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugar – In a medium mixing bowl, beat the softened butter and sugar until well combined. Add the egg and vanilla extract, then beat until the mixture is light and fluffy.
- Add dry ingredients – Stir in the almond flour, oats, baking soda, and salt until just combined. Fold in the chocolate chips.
- Scoop & shape – Drop the dough onto the lined baking sheet in round mounds, spacing them at least 2 inches apart (they will spread slightly).
- Bake – Bake for 10-12 minutes until the cookies are golden brown. They should look slightly underbaked in the center.
- Cool & enjoy – Let the cookies set on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Helpful Hint
For extra gooey cookies, take them out right when the edges are golden but the centers look slightly underbaked—they’ll firm up as they cool!
Substitutions
These oatmeal cookies are already gluten-free if using gluten-free oats, but here are other substitutions you can use.
- butter & almond butter → use all butter, all almond butter, or another nut/seed butter
- brown sugar → swap for coconut sugar or other granulated sugar
- almond flour → use oat flour, whole wheat flour, or a gluten-free blend (texture may vary)
Variations
Make these oatmeal chocolate chip cookies your own by changing up the add-ins!
- coconut oat cookies – add ¼ cup of shredded coconut
- cinnamon spice cookies – stir in ½ teaspoon cinnamon for a warm flavor boost
- cowboy cookies – mix in chopped walnuts and/or pecans for extra texture
Equipment
All you need to make these oatmeal chocolate chip cookies is a mixing bowl, parchment paper, and a baking sheet.
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week.
Freezer: Freeze dough balls or baked cookies for up to 3 months. Bake frozen dough directly from the freezer, adding 1-2 extra minutes to the bake time.
Tiff's Dietitian Tip
If you're a breastfeeding mama, you can add totally add 2 tablespoons of Brewer's Yeast to these for an extra little milk supply boost!
FAQ
Yes! Use all almond butter instead of butter, and swap for dairy-free chocolate chips.
You can use oat flour or whole wheat flour instead (texture may vary slightly).
Absolutely! Try chopped nuts, shredded coconut, or raisins for a fun twist.
Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- ½ stick unsalted butter softened (or use ½ cup total of either almond butter or butter)
- ¼ cup almond butter
- ½ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg can sub flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
- 1 cup rolled oats GF if needed
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven – Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugar – In a medium mixing bowl, beat the softened butter and sugar until well combined. Add the egg and vanilla extract, then beat until the mixture is light and fluffy.
- Add dry ingredients – Stir in the almond flour, oats, baking soda, and salt until just combined. Fold in the chocolate chips.
- Scoop & shape – Drop the dough onto the lined baking sheet in round mounds, spacing them at least 2 inches apart (they will spread slightly).
- Bake – Bake for 10-14 minutes (about 12 minutes is ideal) until the cookies are golden brown. They should look slightly underbaked in the center.
- Cool & enjoy – Let the cookies set on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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