Oatmeal Almond Chocolate Chunk Cookies

Chocolate, Cookies, Dessert | 30 comments

May I interest you in a cookie? I changed up this Almond Butter Cookie Recipe a bit for something a little different. They’re full of protein, whole wheat flour, oatmeal and dark chocolate (which, you know…is good for you). Never-mind that it’s a cookie. These Oatmeal Almond Chocolate Chunk Cookies have some pretty good things in them too. And by good, I mean healthy.

almond butter cookies with oatmeal and chocolate chips

These are so good. So good that Logan, who was convinced that he would not like them (because of the oatmeal and he’s picky about the strangest things) ate two. I love how chewy they are. I actually think I like almond butter cookies better than peanut butter cookies. The oatmeal. The chocolate. I love these dark chocolate chunks I found at the grocery store.

chewy almond butter cookies with oatmeal and chocolate chunks

You know how sometimes peanut butter cookies are kind of dry? Not these. I think it’s the oatmeal. But they’re ooey, gooey, chewy, chocolately good. So go ahead and give them a try. And don’t feel too bad about it either, because after all there are some healthy things about them. Not that dessert needs to be healthy to be good, but it always helps.

almond oatmeal cookies

Oatmeal Almond Chocolate Chunk Cookies

heavily adapted from Almond Butter Cookies

Print Save Recipe


1 3/4 stick (14 tablespoons) unsalted butter
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup almond butter
1 1/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup ground almonds
1 1/2 cups old-fashioned oatmeal (not quick cook)
8 ounces semi-sweet or dark chocolate chunks or chips


Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt. Set aside. Beat butter until creamy. Add sugars beating until fluffy, approximately 3 minutes. Scrap the bowl as necessary. Beat in almond butter until incorporated. Beat in vanilla and then eggs, one at a time.

Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer). Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.

Roll cookies into 2 Tbs sized balls. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 5 minutes before transferring to a cookie cooling rack.

Freeze any leftover cookie dough for use later. Check out my How To Freeze Cookie Dough post.

If peanut allergy is a concern: Look for an almond butter labeled "Peanut Free," i.e. Barney Butter. For the ground almonds, I recommend Blue Diamond Brand as a peanut-free option.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Patricia Scarpin - September 24, 2010 @ 8:13 am

    These look so amazing I can almost feel their flavor from here! :D

    Gorgeous photos, as usual – and I am bookmarking the recipe right now!


  • 2
    Heather - September 24, 2010 @ 8:15 am

    These look amazing Katie! I wish I could have one right now. I think I’m really going to have to make these soon.


  • 3
    Kaitlin - September 24, 2010 @ 8:26 am

    You photographed these so beautifully!


  • 4
    Kristi - September 24, 2010 @ 10:09 am

    Can anyone help me understand the difference between whole wheat flour and whole wheat PASTRY flour? Finer texture?


    • Katie Goodman

      Katie replied: — September 24th, 2010 @ 10:53 AM

      Krisit – Here is a good topic about that on Serious Eats: whole wheat flour vs. whole wheat pastry flour. I don’t buy either. Instead, I buy actual whole wheat (unground) and I use a Nutrimill Grain Mill to grind the wheat myself so it’s always at optimal freshness. I grind it on the finest setting for use in baked goods because I’ve had the best success with it that way. Let me know if this clears things up or if you have any other questions.

  • 5
    Jennifer @ Maple n Cornbread - September 24, 2010 @ 8:52 pm

    These sound to die for, I love all the ingredients, especially the almond butter!!


  • 6
    marla - September 24, 2010 @ 9:25 pm

    Ahhhh, so this is why we were all taking about Barney Butter the other day. I have never baked with it. Use it in my oatmeal & parfaits all the time. These cookies sound amazing!!


  • 7
    Carla - September 24, 2010 @ 10:45 pm

    I cannot wait to make these cookies. I have made oatmeal chocolate chip for years but I love the idea of adding almonds! A trip to the grocery is in order! I have found your blog today and am already hooked! Wonderful!


  • 8
    Auntie E - September 25, 2010 @ 5:18 am

    Oh all my favorite flavor in one cookie. This I will have to try.


  • 9
    amanda @ fake ginger - September 25, 2010 @ 6:42 am

    I have been wanting to make similar cookies but I’m so stingy with my almond butter! I hate spending $8 for a jar and then “wasting” it. I’m going to have to try it now though because your cookies look delicious.


  • 10
    Tessa - September 25, 2010 @ 10:52 am

    You have such a knack for pairing colors! Lovely photos. I wish I could stick my hand through my computer screen and grab one of these cookies :)


  • 11
    sara - September 26, 2010 @ 2:23 pm

    These look so yummy! I want one. ;)


  • 12
    Cecilia - October 13, 2010 @ 8:55 am

    They look absolutely delicious! What kind of chocolate should I use? I usually use the normal baking chocolate but they always melt so I get no chunks in my cookies. How does your chocolate not melt, any tips?


    • Katie Goodman

      Katie replied: — October 13th, 2010 @ 2:20 PM

      Ceclilia – I was just looking in the baking isle at my store and found a bag (store brand) of chocolate chunks. They worked great!

  • 13
    Aria - October 16, 2010 @ 1:20 pm

    Hi there! Excellent recipe, I was just wondering if I would have to flatten the cookies before I bake them.


    • Katie Goodman

      Katie replied: — October 16th, 2010 @ 4:05 PM

      No, I don’t flatten these like you would with a peanut butter cookie. Just roll the balls.

  • 14
    Natasha @ Saved by the Egg Timer - October 22, 2010 @ 10:37 pm

    Will the almond flour work for ground almonds? I love that your recipes already have the partially whole wheat modifications that I would make :) These sounds like a perfect cookie for me.


    • Katie Goodman

      Katie replied: — October 23rd, 2010 @ 7:48 AM

      Yes, you could use almond flour.

  • 15
    Taylor - November 10, 2010 @ 10:20 am

    Is there a way to convert this recipe so that quick cook oatmeal could be used instead? I do not have old-fashioned oatmeal on hand.


    • Katie Goodman

      Katie replied: — November 10th, 2010 @ 10:24 AM

      I have not tried making it that way so I can’t say. I don’t know of any standard conversion from old fashioned to quick cook.

  • 16
    Sara - December 01, 2010 @ 7:30 am

    Do you know what one can substitute for the almond butter? Would almond paste do the same?


    • Katie Goodman

      Katie replied: — December 1st, 2010 @ 8:01 AM

      Peanut butter, soy nut butter, sunflower butter….any nut butter will do. I wouldn’t use almond paste. I don’t think that’s similar enough.

  • 17
    Alice - April 06, 2011 @ 4:00 pm

    Hi there — I just made these cookies. They were terrific!

    However, mine didn’t look even remotely like the ones in the awesome chocolatey-goodness photos… First, the dough was super soft and sticky — I couldn’t roll the balls very well; I had to use a spoon to scoop them into a rounded shape. In the oven, they flattened out into thin pancake-like circles. And they looked a bit anemic instead of nicely browned all over (the bottoms were browned, though, so I had to take them out).

    The only substitution I made was peanut butter for almond butter.

    So, I was wondering… Should I add more flour or oatmeal? Or, should I have ground my almonds into a flour-like consistency? I noticed that you said we could substitute almond flour for the ground almonds. I ground my almonds in my food processor to a pretty fine chop. I’m not sure my processor could grind it finer, but it was pretty far from flour-like.

    Anyway, after all that, the cookies were still pretty darn good! I’d make them again — pancake-like or not. Just wondering how I can make them pretty like in the pictures.

    Take care,


    • Katie Goodman

      Katie replied: — April 6th, 2011 @ 4:56 PM

      There could be a couple of reasons you experienced this:

      measuring flour with cups is not nearly as accurate as you’d think. everyone measures a different amount with each scoop, so if the dough feels too sticky the first thing to do is add a bit more flour until it is your desired consistency. if the butter was too soft when the dough prepared that could also cause the cookies to spread. you can try refrigerating the dough for a bit before making the cookies. also, as far as the appearance, if you’d like a more “chunky” look you can reserve some of the chocolate chips and place them on top of the cookies.

      I can’t vouch for the peanut butter substitution or any difference that might cause as we don’t have peanut butter in the house due to allergy. I don’t think the ground almonds would have caused any problems.

  • 18
    Vicky - September 13, 2012 @ 3:56 pm

    These look good! Could I just use whole wheat flour instead of WW pastry flour?


    • Katie Goodman

      Katie replied: — September 15th, 2012 @ 5:04 PM

      I always use freshly ground whole wheat flour or whole wheat pastry. Either should work.

  • 19
    Adri - October 14, 2012 @ 9:32 pm

    I made this recipe with plans on freezing the cookie dough but we made a few before freezing and they were great! A hearty but super yummy cookie. The almond butter makes them creamy and the ground almonds give a great texture. I know there were a lot of questions about the Whole Wheat Pastry Flour but I just used Whole Wheat Flour and it worked great. No need to stress about that!


  • 20
    Yasya - November 02, 2015 @ 7:09 am

    Good afternoon. It has long been looking for the recipe for the cookie dough, which can be frozen. Can i ask you? 3/4 stick unsalted butter – this is how many grams or pounds?
    Thank you in advance for your response.


    • Katie Goodman

      Katie Goodman replied: — November 2nd, 2015 @ 11:28 AM

      1 stick of butter = 8 tablespoons = 4 ounces = 113 grams. This recipe calls for 1 3/4 sticks which = 14 tablespoons (or 197.75 grams)

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