Almond Flour Oatmeal Cookies with Chocolate Chips

If you’re looking for a delicious and wholesome gluten-free cookie, these almond flour oatmeal cookies with chocolate chips are for you! Full of nourishing ingredients, these chewy cookies are perfect for any occasion.

cookies on a marble surface

Why these dairy-free, gluten-free cookies are so easy:

  • No fancy equipment
  • Nothing too weird about the ingredients (I purchased all of mine at Walmart, actually!)
  • From pantry to table, they’re ready to be enjoyed in under 30 minutes.

What makes this recipe so delicious?

These almond flour oatmeal cookies taste cozy and and wholesome. There is plenty of texture and chewiness inside from the almond flour and the oats, yet there still is a very slightly crisp exterior.

Bonus? They’re not so sweet they make your teeth hurt. With just 1/4 cup sweetener in the entire recipe, they’re slight sweet and simple enough to be enjoyed as a snack or after dinner treat any day of the week.

a stack of cookies

How do you make almond flour oatmeal cookies with chocolate chips?

Preheat your oven to 350 degrees Fahrenheit.

Prepare two baking sheets with parchment paper or (my preference) silicone baking mats. You can totally cook directly on the baking sheet if that’s what you prefer, but I love the even browning and easier cleanup I get by using silicone baking mats.

To mix the dough, start by whisking together the wet ingredients: melted coconut oil, a large egg, honey, and vanilla extract. Then stir in the dry ingredients (almond flour, oats, flax seed, and baking soda), then the chocolate chips.

Scoop 24 cookie dough balls onto the baking sheets, then bake for 8-10 minutes.

Let them cool on the baking sheets until you can easily handle them.

Tips for Perfect Cookies

To best make this recipe, keep these tips in mind:

  • Use melted coconut oil and a room temperature egg. If the coconut oil is hard or if it hardens when mixing with cold ingredients, it’s a lot harder to break the coconut oil up when whisking. This can be problematic, because big clumps of coconut oil will affect the finished cookie consistency.
  • If you rolled your cookie dough into balls before placing on the cookie sheet, the cookies will likely be poofy (like baked dough balls). These are still totally delicious, but if you want them slightly flatter (like in the pictures here), try tapping the tray against the stove when they come out of the oven. I just pick the cookie sheet up and drop it on the stove top a few times. It helps deflate the cookies slightly, and I swear it helps make them slightly chewier, too!
  • Let them cool, at least 5-10 minutes, on the cookie sheet. These are a soft cookie and if you try to move them too soon they’ll totally fall apart.

How long will they last?

I find they taste their best within the first 24 hours of baking when left at room temperature. 48 hours works, too, but a lot will depend on your environment (both dry environments and humidity can affect baked goods left at room temperature).

You can store in a fridge 3-4 days, or in the freezer up to 3-4 months.

almond flour oatmeal cookies with chocolate chips on marble with one cookie broken in half

How to Freeze Cookie Dough

One of my personal favorite tips with baking cookies is to only bake enough cookies for the moment. The reason for this is two-fold: one, there aren’t extra cookies laying around the counter if you’re prone to snack on cookies and two, cookies just taste better fresh!

So what to do with the rest of the dough? Scoop it out on a lined cookie sheet like you’re about to bake it, then place it in a freezer to flash freeze the dough balls. After 30-60 minutes/ once frozen, transfer to a freezer-safe bag or container and keep in the freezer up to 3-4 months. Then the next time you want cookies, you’ll have dough ready to go! Just pull it out to thaw on the cookie sheet while your oven is preheating, and that’s it! (If your oven preheats fast, you may need to add an extra minute or two of cooking time.)

Make These Cookies Your Own

Chocolate not your thing? Make these chewy almond flour oatmeal cookies your own by nixing the chocolate chips and adding your favorite cookie mix-ins. Try these:

  • 1/3 cup dried cranberries + 1/3 cup white chocolate chips
  • 2/3 cup of your favorite fruit, nut, and seed trail mix blend
  • 2/3 cup raisins

And don’t forget, if you need to be dairy-free for your health, use a dairy-free chocolate chip (Enjoy Life chocolate chips are an excellent allergy-friendly choice).

Do these work as lactation cookies?

So…yes and no. Yes, in that these cookies contain several foods (almonds, flax, oats) known as galactagogues, that anecdotally boost milk supply.

But (and I hate to be the bearer of bad news here) as a registered dietitian nutritionist and a former certified lactation counselor, I feel that I have the duty to share that the evidence behind galactagogues is lacking.

But listen – you do you! As a two-time breastfeeding mama, I know how sometimes you may need or want to try anything and everything to help your milk supply. Or sometimes, especially in those newborn days, the breastfeeding hunger is a raging beast and you know what? These cookies can definitely help with that. 😉

a brightly lit stack of 4 almond oat cookies with chocolate chips on marble

Are these cookies healthy?

These chocolate chip almond flour oatmeal cookies can absolutely be part of a healthy diet. At just under 100 calories per cookie, they can easily be a sweet treat on any day. And as far as cookies go, these are packed with nourishing ingredients, like flax seed, almond meal, and oats.

Know, too, that “healthy” is subjective. The foods that help one maintain their health may or may not work for you – and that’s okay! Honor the body you have. As a registered dietitian nutritionist, I suggest eating a variety of nourishing foods that help you feel good and achieve or maintain your health, balanced with the foods you love. Remember – an election isn’t won with every vote, but the majority. Your health is the same way – the overall dietary pattern is what matters most.

Check out these related recipes:

And if you like blackberries, try my chocolate blackberries – such a simple, tasty treat that can easily be made without added sugar!

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

cookies on a marble surface

Almond Flour Oatmeal Cookies with Chocolate Chips

If you're looking for a delicious and wholesome gluten-free cookie, these almond flour oatmeal cookies with chocolate chips are for you! Full of nourishing ingredients, these chewy cookies are perfect for any occasion.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 98kcal
Author: Lindsey Janeiro, RDN, LDN
Cost: $3.86 recipe/ $0.16 cookie


  • ¼ cup honey
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1 large egg (room temperature)
  • 1 cup almond flour
  • 1 cup old fashioned oats
  • ¼ cup ground flax seed
  • ½ tsp baking soda
  • cup chocolate chips or chunks


  • Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicon baking mats.
  • Whisk together wet ingredients (honey, coconut oil, vanilla, egg) until smoothly combined.
  • Stir in almond flour, oats, flax seed, and baking soda, then stir in chocolate chips.
  • Place cookies on cookie sheets two inches apart.
  • Bake for 8-10 minutes, or until outside of cookies are golden brown. The texture of the cookies will still be very soft.
  • If your cookies are still round and puffy and you prefer them a little flatter (as pictured), try tapping the tray on the oven a few times. The cookies will get a little flatter and you'll get a deliciously chewy inside and slightly crisp exterior.


Be sure to purchase certified gluten-free oats and dairy-free chocolate chips if necessary.


Calories: 98kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 30mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Calcium: 23mg | Iron: 1mg

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  1. I enjoyed reading this post and I agree 100% I also went through the CLC training and they tell you during the training, that there is no evidence to back up that cookies, mother’s milk, reglan ,fennel, will increase milk supply. I’m glad you wrote about Breastfeeding Myths. I just saw an article in Today’s Dietitian written about BrF myths!

    1. Thanks, Kelly! I remember being so happy when they discussed that at CLC training! I’ll have to check out the Today’s Dietitian article – I’m glad myths like these are being addressed! It’s definitely become a bit of a frustration for me when I’m seeing a lot of dietitians recently (who have no training in breastfeeding) posting recipes or round ups about lactation cookies. Even if you post a disclaimer saying “hey there’s not a ton of research but it may help/ someone says they work!” — that is absolutely no different than posting a recipe for “Pound Dropping Cabbage Soup” with a disclaimer that “hey, we don’t see a lot of research (yet!) about cabbage soup and weight loss, but a lot of people swear by it!” So many dietitians would never dream of that and would consider it unethical – lactation cookies are no different. Okay, stepping off soap box again. 😉

  2. These are great!!!
    I didn’t have flaxseed and used chia seeds instead and they are awesome! I’ll make these again! (Would still like to know the nutrition facts 😉)

  3. hi! what can i use in place of the flaxseed (eg omit it or increase any of the other ingredients) ? can i use an egg instead? if so, do i use a whole egg? thank you 🙂

    1. Hi Kay! The flax here is not used as an egg replacer, so I would substitute with more oats or a mix of half oats and half chia seeds. Note that I haven’t tried it this way, so while I think this should be fine I’m not 100% sure how these substitutions will affect the final texture.

  4. Hi Mrs Lindsey,
    How are you?
    I would like to try this recipe, but I was wondering if I can replace the honey by mable syrup ( 1/4cup).
    Also, can I use ground flax seeds instead of flax seeds. If yes, do I use the same quantity.
    Thanks in advance!

  5. I am usually not the type to use/eat more organic products like almond flour and flaxseed but these cookies are seriously delicious. I replaced the chocolate with raspberries and the pop of sweetness was great!!

  6. These cookies were best when they came out of the oven, crunchy on the outside, then they seemed to get too soft.
    Also I think I would add cinnamon and maybe nutmeg, for more flavor.

  7. These are so good! I’ve been looking for a great non- dairy oatmeal flax cookie recipe and this is it. Not too sweet like so many others I’ve tried. I think the honey in lieu of straight sugar was the trick. I used half a cup of large dark chocolate chips and they were so tasty. Thank you!!!

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