For cookie lovers who demand crispy edges and a chewy center, these gluten free Almond Flour Oatmeal Cookies are ideal. Make the dough in just 20 minutes with everyday ingredients that you probably have on hand.
Even if you like to experiment and try different cookies, you need a few reliable recipes up your sleeve. Those that render the most beautiful and proven results. Cookies you know will never disappoint. Well, these almond flour cookies are that and more.
Ingredients You Need To Make Almond Flour Oatmeal Cookies
- Almond Flour: Blanched, super fine almond flour. Not almond meal.
- Baking Soda
- Kosher Salt
- Ground Cinnamon
- Old-Fashioned Oats: Or extra-thick rolled oats for extra-chewy cookies!
- Butter: If you use unsalted butter, add an additional ½ teaspoon kosher salt.
- Brown Sugar: Light or dark, your choice.
- Granulated Sugar: Regular or superfine.
- Eggs: Large or extra-large.
- Vanilla Extract: Ideally pure vanilla extract, not imitation vanilla.
- Dark Chocolate Chips: Bittersweet, semi-sweet, or milk chocolate chips will all work well. Raisins are also an option, or a mixture of the two.
Recipe Options
I love making these with chocolate chips - so they're technically Almond Flour Oatmeal Chocolate Chip Cookies. But because the base recipe is dependable, you have endless options for add-ins and combinations.
- Swap in raisins to make Almond Flour Oatmeal Raisin Cookies.
- Add in ½ cup shredded, unsweetened coconut.
- Chocolate lover? Stir in up to an additional 1-cup of chocolate chips.
- Use coconut sugar in place of the brown sugar (along with an extra egg yolk to offset the difference in moisture) for extra flavor depth.
- For a less chewy cookie, swap in quick cooking oats. For a chewier cookie, use extra-thick old-fashioned oats (my favorite).
- Add ½ cup of chopped pecans or walnuts for a nuttier flavor and texture.
Along with this cookie recipe offering lots of room for creativity, the dough itself is quite versatile. Form and bake it immediately or refrigerate for one hour and up to 3 days for thicker, rounder cookies. Or portion the dough and freeze for up to 3 months. (Freeze dough balls in a single layer on a parchment lined baking sheet, then transfer to a freezer bag marked with baking time and temperature for convenience.)
Here's a bonus, because there's nothing like being prepared for unexpected guests. Frozen dough balls can be baked straight from the freezer (I like to arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly.). Just add a minute or two to the baking time. Is there a better way to greet your friends and family than with the scent of freshly baked cookies?
More Gluten Free Baking
- Almond Flour Peanut Butter Cookies
- Almond Flour Sugar Cookies
- Almond Flour Brownies
- Oat Flour Chocolate Chip Cookies
- Almond Flour Pumpkin Bread
- Almond Flour Muffins
- Almond Flour Blueberry Muffins
- Almond Flour Crackers
How to Make Almond Flour Oatmeal Cookies
Step 1: In the bowl of a stand mixer cream butter and sugars until fluffy. Mix in egg and vanilla until smooth.
Step 2: Add whisked dry ingredients to mixer bowl and mix to combine. Add chocolate chips (and or raisins) and mix until just combined. Cover and refrigerate for an hour or more or scoop and bake right away on a parchment lined baking sheet in a preheated 350˚oven. (Space ~2 tablespoon scoops an inch apart.) Let cool until firm enough to handle on baking sheet then transfer to wire cooling rack.
Almond Flour Oatmeal Cookies
Ingredients
- 3 cups blanched almond flour 336g
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned oats 288g
- 1 cup butter 227g, at room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup dark chocolate chips 176g, or raisins or a mix of both
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. (See recipe note #1 about option to refrigerate dough before baking.)
- In a medium bowl whisk together almond flour, baking soda, cinnamon and salt. Stir in oats and set aside.
- Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until fluffy, 3 to 4 minutes, scraping down the bowl as needed.
- Reduce mixer speed to medium-low and add eggs and vanilla; mix until smooth. Add dry ingredients and mix until combined. Add chocolate chips and mix until combined.
- Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place 12 cookies on prepared baking sheet, leaving 2 inches of space around each as cookies will spread during baking.
- Bake until golden around the edges and slightly pale in the middle, 12-15 minutes, or until light golden brown (less time for chewier cookies, more time for crispier cookies). Transfer baking sheet to wire rack and let cool for a few minutes before carefully transferring cookies directly to rack to cool completely. Repeat with remaining dough.
Notes
- For thicker cookies that better hold their round shape, refrigerate dough for an hour or up to 3 days before baking. You may need to add 2 to 3 minutes to baking time.
- If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. When ready to bake, arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly. Add 2 to 3 minutes to the baking time.
- Note that baking time is per batch.
Love this recipe, these cookies remind me of the ones my Grandmother used to make (oatmeal lace cookies)...mine did spread out and form one giant cookie lol but I'm not complaining at all because they are ridiculously delicious!
Hi there, D - I'm so glad you're enjoying the recipe! But your dough shouldn't spread like that. Did you refrigerate it before scooping / baking? I'd love to help you figure out what happened.
Just finished making and SO, SO GOOD! Slowly trying to win my family over with GF baking - this was a clear winner. My teens can't stop eating them. Used choco chips, want to try raisins next time. Used all brown sugar. Don't have a stand mixer, used an electric mixer and, now looking at the pics - the batter didn't exactly look the same...at all. Worked though! So glad to have found a versatile oatmeal recipe. Think protein powder would muck up the recipe?? I often add a scoop when baking.
Hi Lori! So glad these cookies are a hit with you and your family. I haven't tested the recipe with protein powder, but if you've added it to other cookie recipes with success then I say, give it a try!
Great recipe! I decided to make these without chocolate chips or raisins since I didn’t have any on hand. I just added extra cinnamon. These are wonderful!
I'm so glad you're enjoying the recipe, Sharon! Thank you for coming back to let me know.
FINALLY, a delicious, good-textured almond flour cookie! I used raisins and pecans instead of chocolate chips, and they were probably the best oatmeal raisin cookies I've ever made.
aww I love to hear this!! Thank you for coming back to let me know.
Love this recipe! It reminds me of my usual cookies only better! Love the almond flour. Might add the oats last as I usually do to keep them more in tact. I like that it could all be done in one bowl with the stand mixer. I also like the freezer option so the cookies are always fresh! Next time I will add coconut flakes. Thank you for the great recipe!
My pleasure, Paula! So glad you're enjoying these and thank you for coming back to let me know.
I just baked these. I left out the chocolate chips and added flaked coconut. WOW!! These are the best cookies I’ve ever baked and I’ve been cooking for about 60 years! Shared some with a friend and she said they were the best I’ve shared with her!!THANKS SO MUCH FOR SHARING YOUR RECIPE!!
This is wonderful to hear, Judy! I'm so glad that these cookies are such a hit for you and your friend!
I made half the recipe and also added 1/3 cup coconut and 1/3 cup Rice Krispies. They were a crunchy dryer cookie almost like a biscotti. I did bake them until golden. They were fantastic! Next time I’ll under bake some of the cookies and see if they would be more moist but did love the crunchy ones! Thanks for the recipe! They were a big hit!
Glad you enjoyed these and that you made them your own, Diane!
Novice baker here. We trialled these as a Santa cookie recipe. They were a success! My boys loved them. Thank you for sharing this delicious gluten free recipe ☺️
That's wonderful to hear, Maria! So glad that you and your boys enjoyed them!
These are great! I had to be careful not to over bake. I lowered the temp to 335F... and kept watch. (I like them chewy). The recipe is BIG. 6 cups of flour and oats, likely I'll cut it in half sometimes, though I do love keeping extra cookie dough in the fridge for some quick baking and sharing!
So glad you enjoyed them, Thia!
I may have made them too big. They’ve formed one gigantic cookie. It looks edible but next time I’m going with 1 tablespoon at a time. I wish I could post the picture. I used golden raisins because they are sweeter and taste better than regular raisins. I also added half a cup of chopped pecans. They taste amazing but I’ll probably try less butter too.
Oh wow - yes they should definitely not spread into one cookie. You may have done this, but I recommend measuring the dry ingredients by weight. That said, since you and another reader mentioned the butter content, I decided to retest the recipe today (amid mountains of boxes because we're in the middle of moving out of our house, lol!). I made 3 batches: one as originally posted, the second with 2 fewer tablespoons of butter (14 tablespoons), and the third with the original amount of butter but an additional cup of rolled oats. I did prefer the flavor and texture of the batch with less butter, so thank you and John for your cooking notes. But my favorite of the three by far was the version with the same amount of butter and more rolled oats - they have a wonderfully chewy texture and taste exactly like an oatmeal cookie should! I hope you'll give the revised recipe a try.
Good flavor but a bit too much butter. I would like to try recipe again with less butter next time.
When I tested these with less butter, they didn't flatten well. That said, they may have just the texture you're looking for so I encourage you to try it.
Yay, another delicious gluten-free cookie that my GF son will absolutely love. As will I! I love the use of the almond flour and the texture combo sounds perfect. 🙂 ~Valentina
Thank you, Valentina! I hope you and your son love them.
I’m very excited to try these! Quick question. If I substitute coconut sugar for brown sugar will the cookies taste less sweet? That is actually my preference… Sometimes I just cut back on sugar but I know I might be playing with the chemistry in a dangerous way. I’d love your input before experimenting. Thank you and I love your recipes!
Thank you, Ellie! I haven't tested these with coconut sugar, but I think the flavor would work well and be slightly less sweet. The only thing about coconut sugar is that it doesn't hold as much moisture as brown sugar, so it may result in a drier texture. If I were using a 1:1 swap of coconut sugar for brown, I'd add an extra egg yolk. Please let me know how it goes.
I actually used coconut flour. About half the recommended sugar. It’s my preference too to have a less sweet taste. They were delicious and didn’t taste too dry. Lovely chewy consistency on the inside and a little crispy on the outside. I must try it with an extra egg yolk next time.
I'm always looking for new gluten free recipes to add to my repertoire Marissa. I have a few friends who are gf, so I'll need to bake a batch next time they come over for our girl's lunch!
I'm a chewy cookie girl all day every day, but the Mr. is a crispy cookie guy, so these are the PERFECT combination (and compromise) for us!! I love love love oatmeal cookies; however, I've never tried them with almond flour before, but that sounds just delicious!!! I can't wait to try these this weekend!
I love to hear that, Cheyanne! I hope that you two love these!
You pretty much described my perfect oatmeal cookie to a T! Crispy edges, chewy center. I could seriously get into trouble with a batch of these cookies right out of the oven! I love oatmeal cookies, and they're probably one of my favorite types of cookie. I'll have to try this almond flour version now!
Yay! I hope you'll give these a try, David.
I can't wait to try these ones, Marissa! Almond flour and oatmeal sounds like a wonderful combo in a cookie. The chocolate chips are a must!
I agree, Katherine! Thank you.
Chewy center and crisp edges are the best combo! These cookies are excellent and perfect with a glass of almond milk or oat milk.
Sounds like a great combo, Angie!
Oh these cookies look and sound wonderful - they've got a beautiful exterior! I love the combination of almond flour and oats; the texture might be really awesome and chewy.
Thanks so much, Ben!