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Oatmeal Almond Chocolate Chunk Cookies

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

chewy almond butter cookies with oatmeal and chocolate chunks

Oatmeal Almond Chocolate Chunk Cookies

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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.

Ingredients

  • 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

Instructions

  1. Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.
  • Heavily adapted from Almond Butter Cookies

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    Nutrition Information
    Yield 36 Serving Size 1
    Amount Per Serving Calories 208Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 13mgSodium 127mgCarbohydrates 27gFiber 3gSugar 13gProtein 5g

    GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

    Did you make this recipe?

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    Jenna Kay

    Saturday 14th of October 2017

    I made these cookies 2 times before I had even came across your post! Lol

    But instead of butter I use coconut oil..and instead of whole wheat flour I use coconut flour. Then I used mini semi sweet chocolate chips coconut flakes and ground almonds. Everything else the same and they turned out wonderful. We'll have to try your version soon. Thanks for this post!

    Katie

    Tuesday 24th of October 2017

    YUM! So glad you liked them. Thanks for stopping by.

    Yasya

    Monday 2nd of November 2015

    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

    Monday 2nd of November 2015

    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)

    Adri

    Sunday 14th of October 2012

    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!

    Vicky

    Thursday 13th of September 2012

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

    Katie

    Saturday 15th of September 2012

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

    Alice

    Wednesday 6th of April 2011

    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, Alice

    Katie

    Wednesday 6th of April 2011

    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.