Almond Flour Oatmeal Chocolate Chip Cookies (vegan, oil-free, WFPB, gluten-free)
Gluten-free, vegan chocolate chip cookies made with oatmeal and almond flour are easy and delicious!
“Really darn good cookies! These are probably THE best GF cookies I have ever made. I will be having some of this dough in my fridge until the end of time.” –Amanda
If you’ve been around my website a while, you know I love healthier versions of desserts. I especially love chocolate chip cookies, and I have so many different recipes that use ingredients from bananas to chickpeas to zucchini! I still wanted to experiment with more varities of cookies though and came up with a new favorite!
Almond Flour Tahini Oatmeal Chocolate Chip Cookies: A Wholesome Twist on a Classic Favorite
I believe that food should nourish not only the body but also the soul. That’s why I’m exctied to share this wholesome, nutrient-packed twist on a classic cookie. With a few simple swaps and whole-food ingredients, these cookies are far from your average sweet treat. They’re not just delicious; they’re also a great option for those looking to indulge in a healthier way without sacrificing flavor or texture.
Why These Cookies Are Healthier Than the Average Cookie
Cookies, as delicious as they are, often come with a heavy dose of refined sugars and flours that provide little in the way of nutrition. But these almond flour tahini oatmeal chocolate chip cookies are a game-changer. Here’s why:
- Almond Flour: A Nutritious Base
Almond flour takes the place of traditional white flour, which is devoid of many nutrients. Packed with healthy fats, protein, and fiber, almond flour helps stabilize blood sugar levels and keeps you fuller for longer. Plus, it adds a deliciously moist texture to the cookies, making them rich and satisfying. - Tahini: A Savory Kick with Healthy Fats
Instead of the typical butter or oil, these cookies are made with tahini, a paste made from sesame seeds. I was wary of using tahini in desserts for the longest time, but it’s actually such a good pairing!! Just try it. Tahini is a wonderful source of healthy fats, iron, and calcium, and it brings a slightly nutty, savory depth of flavor to the cookies. Its rich, creamy consistency helps bind the dough together while enhancing the texture and making the cookies feel indulgent without being overly greasy. - Oats: Fiber-Rich & Gut-Friendly
Oats are not only an excellent source of fiber, but they also provide a healthy dose of vitamins and minerals, including manganese, phosphorus, and magnesium. These whole oats help add structure to the cookies while providing a subtle chewiness that’s both comforting and satisfying. They’re also great for heart health, supporting healthy cholesterol levels. - Chocolate Chips: The Sweet Spot
No cookie would be complete without a touch of sweetness, and chocolate chips are the perfect option. If you’re looking to make the cookies even healthier, you can opt for dark chocolate chips, which contain antioxidants and can support brain health. A little bit of chocolate goes a long way in satisfying your sweet tooth without overloading on sugar. - Natural Sweeteners: Tailor to Your Taste
One of the best parts of this recipe is how customizable it is! You can use maple syrup, honey, or even coconut sugar to sweeten your cookies, depending on your dietary preferences. These natural sweeteners provide a gentler impact on your blood sugar compared to refined sugar, while still giving you that delightful touch of sweetness.
Texture That Will Wow You
If you’re wondering how these healthier ingredients stack up in terms of texture, let me reassure you—these cookies do not skimp on the softness, chewiness, and overall cookie goodness. Almond flour and tahini (or other nut butter) gives a perfect chew. Tahini adds a subtle richness that’s both creamy and comforting, and the chocolate chips melt into the dough, creating pockets of indulgence in every bite. Each cookie is dense but not heavy, making it feel like a truly satisfying treat.
Easy to Make and Whole-Food Plant-Based
One of the best things about these cookies is how easy they are to make. If you’re someone who likes a simple, straightforward recipe, this one checks all the boxes. No complicated steps or hard-to-find ingredients—just a handful of pantry staples that come together in a snap in a bowl with a spoon. Plus, because you’re using whole food ingredients, you can feel good about what you’re putting into your body. (I just pretend chocolate chips grow on trees and that they are, in moderation, a whole food. Haha.)
Here’s how simple the process is:
- Combine almond flour, oats (both some oat flour and rolled oats), baking powder and salt.
- Stir in tahini, maple syrup or sugar, applesauce (replaces some of the fat and calories of butter while providing moisture), water, ground flax seed, and vanilla.
- Fold in chocolate chips.
- Scoop onto a baking sheet, flatten (use wet fingers to prevent sticking), bake, sprinkle with salt, and enjoy!
It’s that easy.
Customizable to Your Preferences
These cookies are as versatile as you need them to be. Not a fan of tahini? Swap it for almond butter or peanut butter for a nutty twist. Want to conserve your maple syrup or don’t have any? Use coconut sugar or brown sugar.
Let me know if you give these cookies a try! I’d love to hear what substitutions you make and how they turn out. And if you’re looking for more healthy cookie ideas, don’t forget to check out the rest of my wholesome dessert recipes at FaithfulPlateful.com!
Oatmeal Chocolate Chip Cookies (also lactation cookies)
Zucchini Coconut Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Chickpea Chocolate Chip Cookies (my go-to treat recipe!)
Almond Flour Oatmeal Chocolate Chip Cookies (Vegan, Oil-Free, WFPB)
Ingredients
Dry Ingredients
- 1 cup oat flour (1 cup rolled oats, blended until fine)
- 1/4 cup rolled oats
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
Remaining Ingredients
- 1/3 cup pourable tahini (or sub other nut butter)
- 1/3 cup applesauce (or use more tahini/nut butter)
- 1/3 cup maple syrup (or 1/2 cup coconut or brown sugar)
- 1.5 TBSP ground flax seed
- 2 TBSP water
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees farenheit and line a baking sheet with parchment paper if you'd like easy clean up.
- Combine the dry ingredients: oat flour, rolled oats, almond flour, baking powder, and salt in a large mixing bowl.
- Add the tahini, applesauce, maple syrup or sugar, ground flax seed, water, vanilla extract. Stir very well.
- Fold in the chocolate chips and mix until they are well-distributed.
- Create balls of dough slightly smaller than a golf ball. Using wet fingers to prevent sticking, flatten unto a fat disk. They won't spread much.
- Bake 13-15 minutes, until golden brown on the bottom and top. They will feel soft to the touch still. Sprinkle with flaky salt or pink salt if you'd like. Let them cool completely to firm up. Enjoy with a glass of cold plant milk!
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I made these over weekend and the only modifications were using Lily’s dark chocolate chips and also almond butter instead of tahini. These are great!
We really liked these! Soft and chewy with just the right amount of sweetness. Thank you!
Really darn good cookies! These are probably THE best GF cookies I have ever made. I will be having some of this dough in my fridge until the end of time.
Sounds dreamy to have this dough on hand always! Thank you so much for the kind review, Amanda!