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Oatmeal Almond Chocolate Chunk Cookies

These Almond Butter Oatmeal Cookies are packed with oats, almond butter, ground almonds, and chocolate chips! Delicious, hearty cookies to enjoy all year long!

A stack of chocolate chip almond butter oatmeal cookies on a blue plate, next to a jug and glass of milk.

Creating These Almond Butter Oatmeal 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 almond butter, oatmeal, and dark chocolate.

These oatmeal almond butter chocolate chip cookies 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.

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!

Oatmeal almond butter chocolate chip cookies on a blue plate with a glass of milk. One cookie rests on the rim of the glass.

Ingredients in Almond Butter Oatmeal Cookies

To make the oatmeal almond butter chocolate chip cookies, you’ll need the following ingredients:

  • Butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Almond butter
  • Whole wheat pastry flour
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Ground almonds
  • Old-fashioned oatmeal
  • Semi-sweet chocolate chips

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Almond Butter Oatmeal Cookies

The best thing about this cookie dough is that it can be prepared and baked immediately, no chilling required! Here’s a look at how the oatmeal almond butter chocolate chip cookies are made:

  1. Combine the flour, baking soda, baking powder, and salt. Set aside.
  2. Beat butter until creamy. Add sugars and beat until fluffy.
  3. Beat in almond butter, followed by the vanilla and eggs.
  4. Gently stir in the dry ingredients.
  5. Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.
  6. Roll cookies into 2 tablespoon sized balls.
  7. Place on baking sheets and bake cookies for 10-12 minutes.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

A stack of chocolate chip almond butter oatmeal cookies on a blue plate, next to a jug and glass of milk.

Can the Almond Butter Be Substituted?

Yes, you may replace the almond butter with any nut or seed butter you’d like!

Can the Whole Wheat Pastry Flour Be Substituted?

If desired, you can replace it with regular whole wheat flour. This recipe can probably be made with just all-purpose flour as well, but the cookies won’t be as chewy or have the same depth of flavor.

Can Quick Cook Oats Be Used?

My gut says no, as quick cook oats are more finely ground and may dry out the dough. Old-fashioned (rolled) oats add lots of texture without drying the cookie dough out.

Can Almond Flour Be Used?

Yes! The ground almonds may be swapped out for almond flour, if you keep that on hand.

Can the Cookies Be Frozen?

Absolutely! The baked cookies can be frozen for up to three months. You can also freeze cookie dough! (Read my full tutorial on freezing cookie dough here).

What Readers Are Saying

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.” — Jenna Kay

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.” — Adri

I just made these cookies. They were terrific!” — Alice

More Easy Cookie Recipes:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. 

Our kids (and plenty of family and friends) would straight up boycott if I ever stopped making these NY Times Chocolate Chip Cookies. They’re so well loved that I have made them several times for Army-related functions that Kevin has hosted.

White Chocolate Lemon Coconut Cookies are a fun twist on the usual chocolate chip cookies and perfect for bright, sunny spring and summer days.

White Chocolate Pistachio Cookies are great for anyone who loves pistachios (pick me please!).

We found a way to get our peanut butter cookie cravings with Logan’s peanut allergy – Almond Butter Cookies have all that classic taste without the allergen. They freeze well, too!

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chewy almond butter cookies with oatmeal and chocolate chunks

Chocolate Chip Almond Butter Oatmeal Cookies

Yield: 36
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These Almond Butter Oatmeal Cookies are packed with oats, almond butter, almond flour, and chocolate chips! Delicious, hearty cookies to enjoy all year long!

Ingredients

  • 1 3/4 sticks (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.
  3. Add sugars beating until fluffy, approximately 3 minutes. Scrape the bowl as necessary.
  4. Beat in almond butter until incorporated.
  5. Beat in vanilla and then eggs, one at a time.
  6. Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
  7. Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.
  8. 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.
  9. 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?

    I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

    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.

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