Made in under 15 minutes, these healthy chocolate oatmeal almond flour cookies come together quickly when you need that cookie! When your craving for a cookie hits, bring out this healthy cookie recipe and mix it up! They are made with oatmeal and almond flour, keeping them gluten-free. Just 1/4 cup of maple syrup sweetens up the whole batch, making this a lower sugar cookie. Perfect to enjoy as an after-dinner treat or a sweet breakfast addition!
Chocolate Oatmeal Almond Flour Cookies
I’m a huge fan of making cookies with my kids. It’s fun for them to mix up, and of course, we all love eating the cookies at the end!
Anytime I can level up the ingredients in a dessert recipe I do that. And for these double chocolate oatmeal cookies, we do that!
While they are much lower in sugar than your average cookie, you wouldn’t know that. The maple syrup adds the perfect amount of sweetness, and if you add the mini chocolate chips in, they are decadent and delicious!
Make with kids, or make on your own. Either way, get these cookies going!
Ingredients in oatmeal almond flour cookies
- almond flour
- rolled oats
- cocoa powder
- baking soda
- sea salt
- butter (or sub coconut oil)
- maple syrup
- vanilla extract
- mini chocolate chips (optional, but highly recommended!)
- chopped cashews (or any nut)
How to make these healthy chocolate cookies
- Preheat oven to 350 degrees.
- In a medium bowl mix the almond flour, oats, cocoa powder, baking soda, and salt. In a small bowl, whisk the butter, maple syrup, and vanilla together.
- Pour the wet ingredients into the dry and mix together. Stir in the chocolate chips and chopped nutss.
- Take a spoon and drop mounts onto an ungreased baking sheet. Bake for 7-9 minutes, until the edges begin to set. Cool and enjoy!
Tips and tricks
These healthy oatmeal cookies have a nice texture with the rolled oats, crunchy cashews, and little chunks of chocolate.
I highly suggest putting them in the fridge for a little bit. The texture changes from slightly crumby out of the oven, to melt in your mouth good!
Substitutions
- If you don’t need to keep these cookies gluten-free you can sub in whole wheat flour for the almond flour
- Use quick oats instead of rolled oats
- Cacao powder is a great sub for cocoa powder
- Honey can be used in place of maple syrup
- Coconut oil or ghee work great in place of butter as well
- Any chopped nuts work well! Pecans and hazelnuts are especially delicious
How to store leftover cookies
As I mentioned, I highly suggest storing these cookies in the fridge. They keep for up to a week (if not devoured before then!).
You can also freeze them really well for up to 6 months!
More healthy cookie recipes to enjoy
- Chewy orange almond butter oat cookies
- Peanut butter raisin banana breakfast cookies
Print Recipe
Chocolate Oatmeal Almond Flour Cookies
Ingredients
- 2/3 cup almond flour
- 1/2 cup rolled oats
- 5 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, melted (or sub coconut oil)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips (optional, but highly recommended!)
- ¼ cup chopped cashews (or any nut)
Instructions
-
Preheat oven to 350 degrees.
-
In a medium bowl mix the almond flour, oats, cocoa powder, baking soda, and salt. In a small bowl, whisk the butter, maple syrup, and vanilla together.
-
Pour the wet ingredients into the dry and mix together. Stir in the chocolate chips and chopped nutss.
-
Take a spoon and drop mounts onto an ungreased baking sheet. Bake for 7-9 minutes, until the edges begin to set. Cool and enjoy!
Notes
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in June 2012. Updated December 2020.*
