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Dark Chocolate Almond Oatmeal Cookies

  • Author: Amanda @ Running with Spoons
  • Prep Time: 40 mins
  • Cook Time: 8 mins
  • Total Time: 48 mins
  • Yield: 12 cookies 1x


  • 1 Tbsp. ground flax seeds + 3 Tbsp. water**
  • ¾ cup old fashioned oats
  • 3/4 cup blanched almond flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup coconut palm sugar***
  • 2 Tbsp. coconut oil, melted
  • ½ tsp. vanilla extract
  • ¼ cup dark chocolate chunks/chips/nibs


  1. Prepare your flax egg by combining ground flax seeds and water in a small bowl. Give it a gentle stir before setting aside for ~5 minutes to allow it to gel.
  2. In a large mixing bowl, combine oats, almond flour, baking powder, salt, and sugar. Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken. Fold in chocolate chunks.
  3. Cover bowl with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.
  4. When ready to bake, preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
  5. Bake for 8-10 minutes, or until the edges begin to turn golden brown.
  6. Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to a week.


* Prep time includes chill time. ** I used a flax egg to make these vegan, but you can sub this with a regular egg as well. *** You can also sub this out with brown sugar.

Keywords: almond flour, cookies, dark chocolate, dessert, gluten-free, healthy, oatmeal, recipe, snack, vegan