Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies
Tender, chewy cookies with rich almond flavor and dark chocolate pockets, perfect for gluten-free baking.
Ingredients
For the cookie dough
- 1 stick ½ cup unsalted butter, softened to room temperature Use a firm vegan butter for a dairy-free version.
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1.75 cups almond flour Fine almond meal works best.
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free rolled oats Not instant.
- 1.5 cups dark chocolate chips or chunks About 2 cups if pressing on top.
Instructions
Baking the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer for 3–4 minutes until light and fluffy.
- Add the vanilla and the egg, beating until just combined.
- In a separate bowl, whisk together the almond flour, sea salt, and baking soda.
- Gradually add the dry mix to the wet ingredients in two additions, mixing gently to avoid overbeating.
- Fold in the rolled oats and dark chocolate chips.
- Scoop or roll the dough into balls and place them 2 inches apart on the baking sheet. Press a few extra chocolate chips on top if desired.
- Bake for 10–13 minutes, until the edges are lightly golden. The centers may still look slightly soft.
- Remove from the oven and let cool on the baking sheet for several minutes before transferring to a cooling rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to maintain moisture.