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Delicious Gluten Free Almond Flour Oatmeal Chip Cookies photo

Gluten Free Almond Flour Oatmeal Chip Cookies

These Gluten Free Almond Flour Oatmeal Chip Cookies are chewy, sweet, and utterly delicious!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 stick unsalted butter softened to room temperature
  • ½ cup sugar
  • ½ cup light brown sugar packed
  • 1 cup almond flour (168 g)
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup gluten-free rolled oats
  • 1 cup dark chocolate chips or chunks add more if desired

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cookie scoop or spoon

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, cream the mixture on medium speed until it’s light and fluffy, about 2-3 minutes.
  3. Beat in the large egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the almond flour, sea salt, and baking soda. This ensures even distribution of the dry ingredients.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the gluten-free rolled oats and dark chocolate chips. If you want to add more chocolate on top, feel free to reserve some chips.
  7. Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked; they will firm up as they cool.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Gluten Free Almond Flour Oatmeal Chip Cookies with a glass of milk or your favorite dairy-free alternative!

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze cookies for up to 3 months, layered with parchment paper.
  • For vegan options, use coconut oil instead of butter and a flax egg instead of a regular egg.