Soft and chewy Almond Flour Oatmeal Cookies made with wholesome ingredients for a feel-good gluten-free version of classic oatmeal cookies. Delicious for all kinds of eaters and ideal for those with dietary restrictions, this naturally gluten-free cookie contains less sugar than regular cookies.
Would you believe me if I told you these Almond Flour Oatmeal Cookies are my family’s new favorite cookie??
It’s a true story. I was initially concerned that the cookies wouldn’t taste sweet enough for most people, but I gingerly left a plate of them out at my family’s Thanksgiving, and they disappeared within a couple of hours!
The reports back: the best cookies ever, need the recipe, no need to make them sweeter.
Why make cookies with almond flour? Well. The texture alone is enough reason!
I absolutely love baking cookies using almond flour, as they always turn out so soft with a chewy center and an amazing crisp around the outside edge, just as any great cookie should.
Plus, they are naturally gluten-free, which makes them suitable for many folks with food allergies.
Basing the recipe off of my classic Almond Flour Chocolate Chip Cookies with Walnuts, these easy oatmeal cookies require straightforward ingredients that you probably already have on hand.
For me, they turn out perfectly sweet with a delightful chewy, gooey soft texture!
Let’s discuss the simple ingredients for these amazing oatmeal almond flour cookies!
Ingredients for Almond Flour Oatmeal Cookies:
Almond Flour: Taking the place of regular flour, we need finely ground almond flour. Almond flour is a fabulous gluten free and grain free option for those with dietary restrictions.
It also generates a light texture with rich flavor, and adds protein, healthy fat, and fiber to the cookies in addition to a nutty flavor.
Quick Oats: Be sure to use quick cooking oats or instant oats rather than selecting old-fashioned oats or rolled oats. The reason being, quick oats are precooked and rolled thinner than old fashioned oats, which gives the cookies better texture.
If you need the cookies to be gluten-free, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Unsalted Butter: Adds fat, which brings chewy texture and richness to the cookies. Butter infuses cookies with iconic creamy flavor to make your taste buds swoon.
Egg: One large egg helps leaven the dough and keeps the ingredients glued together.
Pure Maple Syrup: The sweetener here. I like using pure maple syrup over cane sugar because it is less processed.
Vanilla Extract: A splash of vanilla brings warm flavor to tantalize the taste buds.
Chocolate Chips: Responsible for gooey pockets of joy. I use semisweet chocolate chips, but dark chocolate chips and sugar free chocolate chips work too.
Baking Powder and Baking Soda: The leavening agents, which prevent the dough from spreading to the outer reaches of the universe while baking. In other words, we need these ingredients for fluffy, soft cookies that maintain a cookie shape.
Sea Salt: Enhances all flavors, making the chocolate, butter, and sweetness taste bigger.
Recipe Customizations:
- Use vegan butter or 5 tablespoons of melted coconut oil to replace the butter for a dairy-free option.
- Add ½ cup of chopped walnuts or pecans for a nutty crunch.
- Substitute raisins or dried cranberries for the chocolate chips.
- For sweeter cookies, add 1 to 3 tablespoons of light or dark brown sugar, white sugar, or coconut sugar.
Now that we’ve covered the basic ingredients, let’s make these gluten free oatmeal cookies.
How to Make Almond Flour Oatmeal Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
In a large mixing bowl, combine the egg, melted and cooled butter, pure maple syrup, and vanilla extract. Note: you can also make the dough in a stand mixer if you have one.
In a separate bowl, stir together the almond flour, oats, baking powder, baking soda, sea salt, and ground cinnamon.
Mix the dry ingredients into the wet ingredients and stir well until a thick dough forms. Mix in the chocolate chips.
Use a small cookie scoop to scoop mounds of dough onto the prepared baking sheet, allowing space in between the cookie dough balls to account for spreading during the baking process. The recipe makes 15 cookies, so all 15 will fit on one large sheet.
Bake on the center rack of the preheated oven for 8 to 12 minutes, or until the cookies are lightly golden brown around the edges. For chewy cookies, bake for 8 minutes, and for harder cookies, bake for 10-12.
I like to pull mine out when they still look a little underdone, at 8 minutes exactly.
Allow the cookies to cool for 10 minutes before moving.
Storage Options:
- Room Temperature: Store cookies in a zip lock bag or in an airtight container at room temperature for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days.
- Freezer: Transfer leftover cookies to a large freezer bag or a freezer-safe container and freeze for up to 3 months.
The next time you’re craving a batch of oatmeal cookies, whip up this easy recipe! I do suggest making a double batch when feeding a big family, because they disappear quickly.
It is a great recipe for including these healthy oatmeal cookies in your holiday cookie parties for a great gluten free option.
If you love baking healthier cookies recipes, also try out some of my other favorites.
More Gluten-Free Cookie Recipes:
- Keto Cowboy Cookies
- Almond Flour Lemon Cookies
- Sweet Potato Breakfast Cookies
- Flourless Chocolate Pumpkin Cookies
- Oatmeal Chocolate Chip Pistachio Cookies
- Oatmeal Tahini Cookies
Enjoy these soft, chewy, delightful almond flour oatmeal chocolate chip cookies!
Almond Flour Oatmeal Cookies Recipe
Ingredients
- 1 large egg
- 6 Tbsp unsalted butter melted and cooled
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 ½ cups finely ground almond flour
- ⅔ cup quick oats
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup chocolate chips or raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- In a large mixing bowl, combine the egg, melted and cooled butter, pure maple syrup, and vanilla extract. Note: you can also make the dough in a stand mixer if you have one.
- In a separate bowl, stir together the almond flour, oats, baking powder, baking soda, sea salt, and ground cinnamon.
- Mix the dry ingredients into the wet ingredients and stir well until a thick dough forms. Mix in the chocolate chips.
- Use a small cookie scoop to scoop mounds of dough onto the prepared baking sheet, allowing space in between the cookie dough balls to account for spreading during the baking process. The recipe makes 15 cookies, so all 15 will fit on one large sheet.
- Bake on the center rack of the preheated oven for 8 to 12 minutes, or until the cookies are lightly golden brown around the edges. For chewy cookies, bake for 8 minutes, and for harder cookies, bake for 10-12. I like to pull mine out when they still look a little underdone, at 8 minutes exactly.
- Allow the cookies to cool for 10 minutes before moving.
Nutrition
Frequently Asked Questions
For the best results, I recommend sticking with finely ground almond flour for the best texture. Almond meal is a coarser grind, which generates a grainier texture rather than a light and fluffy texture.
Yes! Almond flour is naturally gluten-free, and as long as your package of oats specifies that they are certified gluten-free, then these almond flour oat cookies are a fabulous choice for those who follow a gluten free diet.
Yes! Doubling the recipe yields about 30 regular size cookies. I recommend going this route when serving many guests, or if you enjoy making larger cookies and want to make plenty.
If you aren’t into almond flour, you can make my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies, which are entirely flourless, or my Gluten-Free Oatmeal Cookies recipe, which uses gluten-free all-purpose flour.
Would it be best to put the dry oats in a blender to make it like flour?
Hi Joan! I personally don’t think the oats need to be blended because I like the texture. I’d say leave them as is, but if you decide to blend them, let me know how the cookies turn out! 🙂
Thank you for the link to the sprouted oats you use. Two questions I have:
1) Should these be referred to as “grain-free” when oats are a grain?
2) Do you think that unsweetened coconut flakes could be substituted for the oats, and, if so, would that be the same amount (2/3 cup) ?
Thank you! 🙂
Hi Jean!
Thanks so much for catching that error – the cookies are not grain-free due to the oats. I was thinking in terms of the almond flour (which is grain-free), but you are correct – they are gluten-free, but not grain-free. I appreciate you bringing this to my attention.
I haven’t tested the recipe using coconut flakes instead of oats, but I think it would work as a 1:1 replacement. Another alternative is to make this recipe (which is almond flour only and no oats) – https://www.theroastedroot.net/grain-free-chocolate-chip-cookies-with-walnuts/
Let me know if you have any other questions, and happy baking!