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Flourless Almond Oatmeal Breakfast Cookies


  • 2 cups old-fashioned oats
  • 1 to 1-1/2 cups almond meal/flour*
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine-grain sea salt
  • 1 large egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate, chopped


  1. Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper. Set aside.
  2. In a food processor, pulse together the oats, 1 cup of almond meal, baking soda, cinnamon, and salt until you have a grainy “flour.” Some larger oat pieces may remain.
  3. Add the egg, melted coconut oil, maple syrup, and vanilla, and pulse until combined, and a thick, scoop-able dough forms. Add up to another 1/2 cup of almond meal, as needed, if the dough seems too wet. Add the chocolate, and pulse until evenly dispersed.
  4. Use a cookie scoop to scoop into 1-1/2-inch mounds. Place on the prepared baking sheets, about 2-inches apart.
  5. Bake for 13-15 minutes, until golden and gently puffed. Let cool for 5 minutes on the baking sheet.