Chewy Salted Almond & Oatmeal Chocolate Chip Cookies
Gluten-Free, Dairy-Free, Refined Sugar-Free Option, Meal Prep Friendly
These Almond Oatmeal Chocolate Chip Cookies are soft and chewy in the centre with lightly crisp edges and just the right amount of dark chocolate. Made with almond flour, rolled oats, sprouted oat flour, almond butter, and simple whole-food ingredients, they’re an easy healthier treat for when you’re craving something sweet!
I love eating them slightly warm from the oven when the chocolate is still melty, with a little flaky sea salt on top. They also freeze beautifully, making them an easy cookie to keep on hand for afternoon snacks, lunch boxes, or a little something sweet after dinner!
What You Need
Makes about 12 cookies
84 g (¾ cup) almond flour or almond meal
67 g (¾ cup) certified gluten-free rolled oats
20 g (¼ cup) One Degree Organics Sprouted Oat Flour
30 g (¼ cup) dairy-free dark chocolate chips or chopped dark chocolate
¾ tsp baking powder
¼ tsp sea salt
73 g (⅓ cup packed) coconut sugar, or golden monk fruit sweetener for a sugar-free option
60 ml (¼ cup) unsweetened almond milk
32 g (2 tbsp) almond butter
45 ml (3 tbsp) avocado oil or melted coconut oil
½ tsp pure vanilla extract
Flaky sea salt, for finishing
Method
In a large mixing bowl, combine the almond flour, rolled oats, sprouted oat flour, dark chocolate, baking powder, sea salt, and coconut sugar.
In a separate bowl, whisk together the almond milk, almond butter, avocado oil, and vanilla until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until a firm, slightly tacky cookie dough forms.
Cover and refrigerate the dough for at least 30 minutes, or overnight.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the chilled dough into roughly 2-tablespoon portions. Roll each portion into a ball, then gently flatten into a small disc. These cookies won’t spread significantly while baking, so shape them roughly how you’d like the finished cookies to look.
Arrange the cookies on the prepared baking sheet, leaving about 1 inch of space between each one.
Bake for 10–12 minutes, or until the edges are lightly golden and the centres are just set.
Sprinkle with flaky sea salt while warm, then allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
Enjoy slightly warm while the chocolate is still melty, alongside coffee, tea, or a cold glass of almond milk. They’re also perfect for lunch boxes, afternoon snacks, or keeping stocked in the freezer for an easy healthier sweet treat.
Notes
For a sugar-free version, use a granulated golden monk fruit sweetener designed as a 1:1 sugar replacement for the coconut sugar and choose sugar-free chocolate.
The cookies won’t spread significantly on their own, so gently flatten the dough before baking.
For the best texture, avoid overbaking. The centres should still be slightly soft when the cookies come out of the oven and will continue to set as they cool.
Store in an airtight container at room temperature for 3–4 days, or freeze for up to 1 month.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay