It’s still January and we’re (mostly) keeping it clean around here which means I must come up with treats that fit with our virtuous vibe so that I don’t go insane. So here I am with these Oatmeal Almond Flour Chocolate Chip Cookies…
They’re super chewy with crisp edges and lots of melty chocolate but made with oats, almond flour, coconut sugar and a little protein powder so they feel just a little more righteous. The kind of cookie you can feel ok about having for your afternoon snack… or your breakfast if you’re so inclined as I am apt to be.
They’re simple and quick to make and they’re the kind of cookie that sits on the counter for everyone (mostly me) to snack on whenever the mood strikes (which is pretty much all day long).
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Oatmeal Almond Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup butter soft
- 1/2 cup coconut sugar
- 1 egg
- 2 tsp vanilla
- 1 1/2 cups old-fashioned oats
- 1 cup almond flour
- 1/4 cup vanilla protein powder*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
- Heat the oven to 350 degrees.
- Combine the butter and the coconut sugar in an electric mixer and mix for several minutes until light and fluffy.
- Add in the egg and the vanilla and mix well again.
- In a separate bowl combine the oats, almond flour, protein powder, baking soda and salt. Mix well.
- Add the oat mixture to the butter mixture, along with the chocolate chips, and mix until just combined.
- Scoop cookie dough onto a baking sheet and bake for 8-10 minutes.
Notes
my pro tips for making the best oatmeal almond flour chocolate chip cookies
The creaming – tap into your patience here and cream the heck out of the butter and sugar. It takes several minutes to get it truly light and fluffy.
The baking – do not over-bake these babies. Pull them when they’re still soft in the centre. Over-baking leads to cookie rocks. We’re looking for magically chewy.
The cooling – after you pull them out, leave them to cool on the baking sheet for a while. They’ll finish cooking beautifully and they’ll firm up so they don’t fall apart when you move them. Almond flour cookies are more fragile so we need to let them rest a bit before transferring them to the cooling rack..
recipe substitutions and variations
Sugar – if you don’t have coconut sugar you can sub in regular brown sugar.
Protein Powder – I use a vanilla flavoured whey protein powder, but you can sub in a plant based powder if you prefer.
Oats – these cookies require old-fashioned rolled oats… I don’t recommend subbing these for any other type of oats or you will sacrifice texture.
Oatmeal Raisin Version – these make amazing gluten free almond flour oatmeal raisin cookies if that’s your thing. Just swap out the chocolate chips fo raisins and add 1 tsp cinnamon into the dry ingredients.
Cranberry White Chocolate Version – leave out the chocolate chips and add in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. If you’re feeling super fancy, add in the grated zest of one orange too.
Salted Dark Chocolate Version – instead of semi-sweet chocolate chips, use dark chocolate chunks and sprinkle a little flaky salt on the cookies as soon as they come out of the oven.
serving suggestions
While these Oatmeal Almond Flour Chocolate Chip Cookies are perfect on their own, but they also shine as part of a dessert spread or afternoon snack moment.
- Serve them with a mug of something warm like a Triple Banana Matcha Latte for an afternoon treat that feels both comforting and intentional.
- Add them to a cookie platter alongside my Strawberry Chocolate Cookies for a fun mix of flavours and textures.
- For a simple dessert board, pair these cookies with fresh berries and a batch of Pistachio White Chocolate Cookies for a sweet and salty contrast everyone loves.
storing leftovers and make ahead details for these oatmeal almond flour chocolate chip cookies
Storing – store these cookies in an airtight container or sealed plastic bag at room temperature for up to 3 days. You can also refrigerate them for up to 1 week for longer freshness
Make Ahead – the dough can be mixed completely and refrigerated for up to 24 hours. When you’re ready, allow the dough to sit at room temperature for about 30 minutes before you scoop and bake the cookies.
Freezing – freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly before eating. You can also freeze unbaked cookie dough balls and cook from frozen, adding a couple of minutes to the baking time.
what makes these cookies so good?
Using old-fashioned oats and almond flour together gives these cookies a tender, slightly nutty texture that stays soft without being at all cakey. A bit of vanilla protein powder adds structure and richness, while coconut sugar brings a warm, caramel-like sweetness.
For a cookie that’s a little better for you, they taste like a true indulgence. Nobody will ever know that these are cookies with benefits so let’s just not tell them. 😉
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These Oatmeal Almond Flour Chocolate Chip Cookies are proof that better for you treats don’t have to sacrifice flavour or texture. I know you’ll love them, and if you make them don’t forget to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your delicious cookies!
