Chewy Flourless Oatmeal Cookies Recipe


1 cup (80 g) quick oats
1 cup (128 g) almond flour
6 Tbsp (72 g) coconut sugar*
½ tsp baking soda
½ tsp baking powder
1 large egg
3 Tbsp (45 ml) coconut oil, melted**
(optional) chocolate chips, melted, for coating.

  1. Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
  2. In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined.
  3. Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.
  4. Bake for 7 – 9 minutes, until the edges begin to turn golden brown.
  5. Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
  6. Optional: melt some chocolate chips and use a knife or the back of a spoon to spread some chocolate on one side of the cookies. Place them in the fridge to set before enjoying.

* You can also use brown sugar.
** You can also use melted butter.

Original recipe and Nutrition Facts visit: Chewy Flourless Oatmeal Cookies @

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