I still remember the first time I baked these almond flour oatmeal cookies — they came out tender at the center with a gently crisp edge and that warm, toasty aroma of oats and cinnamon. They’re simple enough for a weekday treat, yet fancy enough to bring to a potluck. If you’re drawn to almond-forward baking, you might also enjoy this flourless ricotta lemon almond cake for a similar nutty profile in dessert form.

What makes this recipe special

These cookies bridge wholesome and indulgent: almond flour keeps them tender and adds a subtle nutty flavor while old-fashioned oats contribute chew and structure. They’re perfect when you want a slightly healthier cookie that still feels like a treat — great for school lunches, coffee breaks, or an after-dinner nibble. Because they use almond flour, they’re also a good pick for anyone avoiding wheat (just choose certified gluten-free oats if needed).

“Crunch at the edges, soft chew inside — my new go-to cookie when I want something not-too-sweet and totally satisfying.”

I also like that this recipe comes together with pantry staples and takes a short chill to improve texture. If you like experimenting with almond-based desserts, this other almond cake is another crowd-pleaser.

How this recipe comes together

Quick overview so you know what to expect:

Soften butter and cream with sugars to create a light, slightly aerated base.
Add egg and vanilla to bind and flavor.
Stir in almond flour and oats along with baking soda and spices for structure and lift.
Fold in mini chocolate chips for pockets of melty chocolate.
Chill briefly so the dough doesn’t spread too much in the oven.
Scoop, bake until tops are light brown, then cool slightly before transferring to a rack.

For a detailed look at how each step affects texture and flavor, check out this guide to healthy flourless cookie techniques that uses similar ideas.

What you’ll need

Key ingredients

½ cup unsalted butter, softened (use room temperature, not melted)
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ¾ cups almond flour (finely ground)
1 ½ cups old-fashioned oats (not quick oats)
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup mini chocolate chips

Notes and substitutions:

For a dairy-free version, substitute vegan butter; texture may be slightly different.
To keep this gluten-free, use certified gluten-free old-fashioned oats.
Swap mini chips for chopped dark chocolate, raisins, or chopped nuts for variation.

How to prepare it

Step-by-step instructions (short sentences and clear actions)

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, cream the softened butter with brown sugar and granulated sugar using a wooden spoon until well combined.
Stir in the egg and vanilla extract until just combined.
Add almond flour, oats, baking soda, cinnamon, and salt. Stir until fully combined and even.
Fold in the mini chocolate chips.
Chill the dough in the refrigerator for 20 minutes. This helps control spread.
Scoop one tablespoon of dough at a time. Roll into balls and place them 2–3 inches apart on the prepared sheet.
Bake for 15 minutes, until the tops are light brown.
Remove the baking sheet and set it on a cooling rack for 5 minutes.
Transfer cookies to the rack to cool completely before serving.

Best ways to enjoy it

Serving suggestions

Warm with a cold glass of milk or a latte for a cozy snack.
Make ice cream sandwich cookies by splitting and filling with vanilla or chocolate ice cream.
Plate a few with fresh fruit and yogurt for brunch.
Offer alongside tea at a casual gathering; the cinnamon and almond pair well with black or chai tea.

Storage and reheating tips

Keeping leftovers fresh

Room temp: Store in an airtight container for up to 3–4 days. Place a sheet of parchment between layers if stacking.
Refrigerate: Up to 1 week, though cookies may slightly firm up. Bring to room temp before serving for best texture.
Freeze: Arrange on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheat: Warm a cookie for 8–12 seconds in the microwave or 3–4 minutes at 300°F in the oven to refresh the edges and soften the center.

Food safety note: let cookies cool completely before sealing to avoid condensation and sogginess.

Pro chef tips

Tricks for success

Measure almond flour by spooning into the cup and leveling for accuracy; packed almond flour can make cookies dense.
Use old-fashioned oats, not instant, for better chew and structure.
Don’t skip the chill — it prevents excessive spreading and keeps the centers slightly chewy.
If you want crispier edges, flatten dough balls slightly before baking. For thicker cookies, leave them rounded.
Rotate the baking sheet halfway through baking if your oven has hot spots.

Also, here’s a great read on how similar oatmeal cookie profiles differ by ingredient ratios: oatmeal raisin cookies — it can inspire tweaks to texture and sweetness.

Creative twists

Flavor swaps and variations

Nut-free: Replace almond flour with sunflower seed flour and add 1–2 tablespoons extra oats.
Raisin & spice: Omit chocolate chips and add ¾ cup raisins plus a pinch more cinnamon and nutmeg.
Coconut-chocolate: Fold in ½ cup shredded coconut and use dark chocolate chips.
Lower sugar: Reduce granulated sugar to 2 tablespoons and increase brown sugar by 2 tablespoons for molasses flavor with less sweetness.
Vegan: Use flax “egg” (1 tbsp ground flax + 3 tbsp water) and vegan butter; texture will be a touch more cakey.

Helpful answers

FAQ Q: Are these cookies gluten-free?

A: They can be — use almond flour (already gluten-free) and make sure to buy certified gluten-free old-fashioned oats. Cross-contamination in oats is common, so check labels.

Q: Can I make the dough ahead of time?

A: Yes. Refrigerate the dough up to 24 hours before baking, or freeze scooped dough balls for up to 3 months. Bake from frozen — add a minute or two to the bake time.

Q: How do I keep the cookies chewy and not dry?

A: Don’t overbake. The centers should look set but still soft when you remove them. Letting them rest 5 minutes on the baking sheet helps them finish cooking without drying out.

Q: Can I substitute egg?

A: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) as a binder for a vegan option. Texture may be slightly different but still tasty.

Conclusion

If you want another version with a soft, chewy finish, see this Soft & Chewy Almond Flour Oatmeal Cookies for comparison. For an easy gluten-free variation and extra tips, check out Easy Almond Flour Oatmeal Cookies {Gluten-Free}.