Alas, a cookie post.
We all knew it was a long time coming…
Cookies have got to be one of my favorite desserts. I think I can vouch for everyone when I say we all have our favorite types of cookies. Shortbread, no bakes, oatmeal, sugar, peanut butter...the list goes on and on.
Much like shoe shopping, we try on new styles or brands to see how they fit, how we feel in them, test them out to see if they are wearable… but there is always that one pair of shoes that you keep coming back to. No matter how many you have in your closet, there is always that one pair of shoes that's your favorite.
For me this is an oatmeal chocolate chip cookie.
Whenever I am at a bakery, I just can’t say no. That feeling of your teeth sinking into a fresh soft, chewy, oatmeal cookie...I’ll never do justice explaining it.
You just can’t beat it, folks.
Maybe I like oatmeal chocolate chip cookies so much because it gives me an excuse to eat them for breakfast.
The almond flour in these cookies gives it the soft, plush, pillowy mouth feel that I love when I bake with it. Remember these lemon blueberry muffins? Use the rest of your almond flour on these babies and you’re good to go.
The almond flour also provides some good fats that we talked about in this post, so you are getting fiber from your oatmeal AND healthy fats. #health
Can’t find almond flour in your area or concerned about the cost? I’ve linked the best deal on almond flour I’ve found and it happens to be the brand I use. The brand is Blue Diamond and you can find it at Costco or by clicking this link. Don’t need a 3 lb bag? I found a 13oz bag as well.
Look at how gooey these are! ↓
I am in love with how well these cookies turned out. If you love a soft, doughy cookie these oatmeal chocolate chip cookies are perfect for you.Print
Oatmeal Chocolate Chip Cookies
- Total Time: 18 minutes
- Yield: 20 cookies 1x
These oatmeal chocolate chip cookies are soft, chewy and melt-in-your-mouth. Made with almond flour, these cookies make for a healthier option to white flour.
- ½ cup butter, softened (can sub ⅓ cup coconut oil)
- ½ cup light brown sugar (can sub ½ cup coconut sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- 2 cup blanched almond flour
- 1 cup old fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips (I used chocolate chunks)
- ⅓ cup walnuts, chopped
- + additional sea salt for topping (optional)
- Preheat oven to 350
- Place butter, sugar and maple syrup in a bowl or a bowl of a standing mixer and stir. Add in vanilla extract and egg, mix until well incorporated.
- Combine almond flour, oats, baking soda and salt in a large bowl.
- Add to butter mixture, stir until well blended. Gently stir in chocolate and walnuts.
- Drop about a tablespoon of mixture onto a greased cookie sheet, keeping each cookie about an inch apart. Bake at 350 for 8 minutes for a soft cookie, 9-10 minutes for a more firm cookie. Sprinkle with sea salt if desired.
- Let cookies cool for about 2-3 minutes before placing onto a cooling rack.
If you substitute the coconut oil and coconut sugar, your cookies will turn out more brown than the pictures above. I had people taste test and compare the two cookies. The butter rendition won based on the overall mouth texture of the cookie. The nutritional facts are based on the main recipe posted, but I did calculate the nutrition for coconut oil and coconut sugar and the nutrition labels are fairly similar.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Keywords: oatmeal chocolate chip cookies
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Love these cookies. They are fantastic! I use the coconut sugar and oil both and then add m-n-ms to make it a treat for the kids :).
Thank you Wendy!
How do you store these? Also, mine were a bit crumbly. Could it be because I subbed swerve brown sugar for regular.
Hi Leann, yes using an artificial sweetener in baking will dry the baked good out. They can be stored in an airtight container on the counter!
These were perfect! Exactly what I wanted, Not too sweet. The textured was chewy but crunchy at the same time. Even my 11 year old approved.
Cookies are great! I used agave instead of maple syrup (didn’t have any in hand) and used 1/2 light brown sugar, 1/2 dark brown sugar. Turned out lovely
Question: When using the butter, do you use salted or unsalted for this recipe?
Unsalted ! Thank you, will clarify in the recipe card.
Hi! These look delicious! Are they friendly for diabetics? My dad was recently diagnosed and I was looking for something I could bring to our next get together that he’d be ok eating. Thanks in advance.
Yes they are diabetic friendly! They have under 10g carbs per cookie ( if you make 20) and about 6 grams of sugar!
Thank you so much! I made them and they are great!
As a diabetic, I’m making these but using coconut sugar (lower glycemic index) and will swap maple syrup for agave (lower glycemic index).
I’ve not mastered using monk fruit as sugar substitute, but coconut sugar works great for me!
Any substitutes for the maple syrup? I have every other ingredient on hand!
Hey Maria! You could use honey!
Are oat flour and almond flour interchangeable in this recipe?
Hey there! I haven't tried the recipe using oat flour instead of almond flour. My guess is you might need to add more oat flour since almond flour is so absorbent. I would start with a 1:1 ratio and add more as needed 🙂
This was my first time making cookie from scratch. I usually buy cookie dough. These cookie were delicious! I used coconut oil instead of butter and found that I needed to bake them longer for 15 minutes at 375 degrees.
Awesome! Thank you for letting us know the substitute Becky! I'm sure it will be helpful to our other readers 🙂
You mention adding salt but I don’t see an amount for salt in the ingredients other than the optional sea salt to top with. Thanks
Thank you for catching that! I will add 1/4 tsp of salt to the ingredients list 🙂