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    Recipes » Desserts » Cookies and Brownies

    Almond Flour Oatmeal Cookies

    Published: Apr 12, 2021 · Modified: Oct 28, 2021 by Marissa Stevens · 38 Comments

    Gluten Free

    This post may contain affiliate links.

    Jump to Recipe
    stack of almond flour oatmeal cookies

    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.

    Almond Flour Oatmeal Cookies stacked on a white marble board

    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 Oatmeal Cookies Ingredient on a white marble board
    • 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.
    Almond Flour Oatmeal Cookies stacked on a white marble board photographed from above

    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.

    • sugars and butter in stand mixer bowl
    • fluffy mixed sugar and butter
    • egg and vanilla added to sugar butter mixture
    • mixture of egg and vanilla with sugar and butter

    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.

    • dry ingredients added to dough
    • almond flour oatmeal cookie dough ready to add chocolate chips or raisins
    • chocolate chips on top of dough
    • almond flour oatmeal cookie dough ready to scoop
    Almond Flour Oatmeal Cookies stacked on a white marble board
    Almond Flour Oatmeal Cookies stacked on a white marble board

    Almond Flour Oatmeal Cookies

    Marissa Stevens
    Crispy on the outside and chewy in the middle, these gluten free oatmeal cookies are delectable!
    4.79 from 14 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 12 mins
    Total Time 32 mins
    Course Dessert
    Cuisine American
    Servings 40 cookies
    Calories 170 kcal

    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

    1. 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.
    2. 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.
    3. Note that baking time is per batch.

    Nutrition

    Calories: 170kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 136mgPotassium: 63mgFiber: 2gSugar: 10gVitamin A: 156IUVitamin C: 1mgCalcium: 42mgIron: 1mg
    Keyword baking, chewy, crispy, gluten free, snack, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Cookies and Brownies

    • Peanut Butter Sandwich Cookies
    • Italian Wedding Cookies
    • Gingersnap Cookies
    • Oat Flour Chocolate Chip Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. D says

      October 30, 2022 at 9:57 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        October 31, 2022 at 7:52 am

        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.

        Reply
    2. Lori says

      April 30, 2022 at 10:28 am

      5 stars
      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.

      Reply
      • Marissa Stevens says

        April 30, 2022 at 10:43 am

        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!

        Reply
    3. Sharon says

      March 22, 2022 at 3:01 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        March 23, 2022 at 11:10 am

        I'm so glad you're enjoying the recipe, Sharon! Thank you for coming back to let me know.

        Reply
    4. DesertDesserts says

      January 24, 2022 at 12:39 pm

      5 stars
      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.

      Reply
      • Marissa Stevens says

        January 25, 2022 at 9:23 am

        aww I love to hear this!! Thank you for coming back to let me know.

        Reply
    5. Paula says

      January 23, 2022 at 8:23 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        January 23, 2022 at 5:11 pm

        My pleasure, Paula! So glad you're enjoying these and thank you for coming back to let me know.

        Reply
    6. Judy Savage says

      January 13, 2022 at 1:43 pm

      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!!

      Reply
      • Marissa Stevens says

        January 15, 2022 at 10:55 am

        This is wonderful to hear, Judy! I'm so glad that these cookies are such a hit for you and your friend!

        Reply
    7. Diane Visser says

      January 02, 2022 at 7:48 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        January 03, 2022 at 9:21 am

        Glad you enjoyed these and that you made them your own, Diane!

        Reply
    8. Maria says

      December 20, 2021 at 7:38 am

      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 ☺️

      Reply
      • Marissa Stevens says

        December 20, 2021 at 10:57 am

        That's wonderful to hear, Maria! So glad that you and your boys enjoyed them!

        Reply
    9. Thia says

      November 26, 2021 at 4:42 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        November 27, 2021 at 4:42 pm

        So glad you enjoyed them, Thia!

        Reply
    10. Rasa DiGerolamo says

      October 27, 2021 at 5:13 pm

      4 stars
      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.

      Reply
      • Marissa Stevens says

        October 28, 2021 at 2:24 pm

        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.

        Reply
    11. JOHN says

      October 26, 2021 at 12:12 pm

      3 stars
      Good flavor but a bit too much butter. I would like to try recipe again with less butter next time.

      Reply
      • Marissa Stevens says

        October 27, 2021 at 10:18 am

        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.

        Reply
    12. Valentina says

      April 20, 2021 at 12:28 pm

      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

      Reply
      • Marissa Stevens says

        April 22, 2021 at 8:52 am

        Thank you, Valentina! I hope you and your son love them.

        Reply
    13. Ellie says

      April 16, 2021 at 6:22 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 16, 2021 at 8:14 am

        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.

        Reply
        • Maria says

          December 20, 2021 at 7:43 am

          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.

          Reply
    14. MaryAnn | The Beach House Kitchen says

      April 15, 2021 at 8:32 am

      5 stars
      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!

      Reply
    15. Cheyanne @ No Spoon Necessary says

      April 13, 2021 at 1:51 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 14, 2021 at 10:38 am

        I love to hear that, Cheyanne! I hope that you two love these!

        Reply
    16. David @ Spiced says

      April 13, 2021 at 4:16 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 14, 2021 at 10:38 am

        Yay! I hope you'll give these a try, David.

        Reply
    17. Katherine | Love In My Oven says

      April 12, 2021 at 7:41 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 14, 2021 at 10:38 am

        I agree, Katherine! Thank you.

        Reply
    18. angiesrecipes says

      April 12, 2021 at 7:31 pm

      Chewy center and crisp edges are the best combo! These cookies are excellent and perfect with a glass of almond milk or oat milk.

      Reply
      • Marissa Stevens says

        April 14, 2021 at 10:39 am

        Sounds like a great combo, Angie!

        Reply
    19. Ben | Havocinthekitchen says

      April 12, 2021 at 4:58 pm

      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.

      Reply
      • Marissa Stevens says

        April 14, 2021 at 10:39 am

        Thanks so much, Ben!

        Reply

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