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 type of cookie, 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.
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Ingredients
- 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.
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 10-12 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.
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 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 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 is a mixing bowl and 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 Tip
If you're a breastfeeding mama, you can 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
- 2 tablespoon brewer's yeast optional
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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