Go Back

Wholesome Salted Chocolate Chunk Oatmeal Cookies

Soft, hearty cookies made with avocado, almond flour, and oats — naturally sweetened with maple syrup and finished with melty chocolate chunks and a sprinkle of flaky sea salt. They’re packed with protein and fiber, so just one or two will leave you feeling satisfied and nourished.
Print Recipe Pin Recipe
Course: Dessert, Snack
Servings: 10 cookies
Author: Hong Thaimee

Ingredients

  • 1 large egg room temperature
  • 1 ripe avocado peeled and pitted
  • 1 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup
  • 1 cup almond flour
  • ½ cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ cup dark or semisweet chocolate chunks reserve most for topping
  • Optional: ¼ cup chopped walnuts or pecans
  • Flaky sea salt for finishing

Instructions

Prep the oven and tray

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mash the avocado

  • In a mixing bowl, mash the avocado with a fork.

Add liquid ingredients

  • Whisk in the egg, vanilla, and maple syrup. Don’t worry if some avocado chunks remain — as long as it’s mostly blended, the cookies will bake beautifully.

Add dry ingredients

  • Stir in the almond flour, oats, and baking soda until just combined.

Fold in extras

  • If using, fold in nuts for crunch.

Scoop and top

  • Scoop dough onto the prepared tray. Press a few chocolate chunks gently into the top of each cookie. Sprinkle with flaky sea salt. Chill the tray for 10 minutes to help the cookies hold shape.

Bake

  • Bake for 12–14 minutes, until edges are golden and centers are just set.

Cool and enjoy

  • Let cookies cool slightly before transferring to a rack. Enjoy warm with melty chocolate on top!

Video

Notes

Why You’ll Love Them
Rich in protein and fiber from almond flour, oats, and avocado
Naturally sweetened with maple syrup (no refined sugar)
Sweet–salty balance with gooey chocolate and flaky sea salt
Nourishing and satisfying — you don’t need many to feel full