Almond Oats Chocolate Chip Cookies. Oatmeal cookies bring back great memories and nostalgia. Better yet, it comes together with just a handful of ingredients. The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash. Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. I used the recipe as a base.

Best oatmeal cookies I've ever made- crisp, buttery, not overly sweet. I omitted the chocolate, coconut and almonds, substituting walnuts and sultanas (big raisins). Almond Flour Cookies with soft and chewy centers and crisp edges loaded with chocolate and rolled oats. You can cook Almond Oats Chocolate Chip Cookies using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Almond Oats Chocolate Chip Cookies

It's 1/2 Cup of All Purpose Flour.
Prepare 1/4 cup of Whole wheat flour.
It's 2 Cups Or 1.5 Cups of Instant Oats Rolled Oats.
Prepare 110 g of Soft Unsalted Butter.
Prepare 1/8 teaspoon of salt.
You need 1/2 Teaspoon of Baking Soda.
Prepare 1/2 Teaspoon of Cinnamon.
Prepare 1/3 Cup of Chopped Almonds.
It's 1/4 Cup of Granulated Sugar.
Prepare 1/2 Cup of Brown Sugar.
It's 3/4Cup- 1 Cup of Chocolate Chips.
You need 1 of egg.

Healthier chocolate chip oatmeal cookies made dairy free and gluten free. Make a batch, freeze it and bake whenever you need a cookie…or two! This post has been updated with new photos. If you have a bag of almond flour on hand and you're looking for an easy, tried-and-true cookie recipe, look no further!

Almond Oats Chocolate Chip Cookies instructions

In a bowl, mix flours, salt, cinnamon, baking soda and oats well. Keep it aside.
Blend butter and both sugars in a bowl for 4 minutes.
Add egg and blend well for 3 minutes.
Now add vanilla extract and blend well.
Now gradually add dry ingredients and mix until dough comes together.
Add chocolate chips and almonds. Mix to form soft dough. You can always adjust the quantity of almonds and chocolate chips as per preference.
Cover dough with cling wrap and chill for 90 minutes.
Divide dough into equal balls. Place them on baking tray lined with baking paper leaving gap between cookies. Gently flatten them with palms. You can optionally add little chocolate chips on top. This will make cookies appear beautiful.
Bake for 10-12 minutes in preheated oven at 180 deg. until edges are set and tops just set. Do not over-bake. These cookies will firm on cooling. Cool the cookies on tray for 20 minutes. Cool on wire rack completely.
Store in airtight container. It will remain fresh for 1 week at room temperature. Serve with warm milk or coffee.

This recipe is based on this Almond Flour Chocolate Chip Cookie recipe (a long-time reader favorite). These cookies are soft and chewy with a yummy oat/almond flavor. To make low carb almond flour oatmeal chocolate chip cookies, consider replacing the sugar with monk fruit or use a sugar free substitute, such as erythritol. Since the sweetener will contain less bulk than the sugars you are using, you will have to substitute something else. Try adding a couple additional tablespoons of almond flour to make up.