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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 1/2 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 1/2 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 1/2 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
- 1/2 teaspoon ground cinnamon
- 3 cups old-fashioned oats 288g
- 1 cup butter 227g, at room temperature
- 1 cup packed brown sugar
- 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent and delicious. Came out delicious and perfectly cooked. Just because we have different taste preferences I am going to reduce the sugar next time, they are a little too sweet for me. I’m sure they will be gone in a few days around here.
I’m so glad these were a hit, Gabrielle!
This recipe is fantastic. I mix everything on the recipe except the chocolate chips. You can add those if you’d like to and/or raisins, dried cherries, dried blueberries, peanut butter, coconut and white chocolate chips. Your cookies always come out delicious. Every week many people tell me that these cookies are quite possibly the best they’ve ever had. Their favorite so far is dried Montmorency cherries and white chocolate chip cookies I use a 1 TBS cookie scoop which makes 7-8 dozen cookies. The cookies last 2-2 1/2 hours and people ask if there is any more? Why so fast? Our local craft beer brewery, Buffalo Rock Brewing Company, allows us to bring food in, I share. Thanks again for this recipe.
You made my day, Bob! I love that you’ve made these your own and made plenty to share!!
Great gluten free recipe I made the cookies smaller and cooked them 11 minutes and increased vanilla to 2 teaspoons as well as cinnamon and both sugars to 3/4 cup.added 1 1/4 cups dark chocolate chips.
Nice crunch and flavor.
So glad you enjoyed these and added your own spin, Lulu!
I made these as the recipe states. The only variation I did was toast the oats before I made the dough. I did let them chill overnight. Amazing cookies! First time using almond flour in baking. The only thing I would add is a bit more cinnamon, it is a little too subtle for me. Other than the cinnamon, I wouldn’t change a thing!
I’m so glad you’re enjoying these and adding your own touches, Tammy!
I’ve made this recipe MANY times. All the ingredients down to the chocolate chips makes a perfect universal recipe. I recommend refrigerating overnight for the best results. Raisins or dried cherries with plump up soft and delicious.
As printed 1 cup chocolate chips for chocolate chip oatmeal cookies.
Omit chocolate chips, roll in 4:1 sugar/cinnamon mixture, tastes terrific.
Want peanut butter cookies, add 1 cup of peanut butter, Yum or add raisins or chocolate chips or dried cherries for variety. Use anything in this great recipe.
Recipe calls for 12-15 minutes, I use a 1 tbl. scoop and bake 10-11 minutes. Everyone raves about them. Thank you for such a great recipe.
Hi Bob! I’m so glad you’re enjoying this recipe. Thank you for your detailed cooking notes on embellishing these.
I made the cookies with golden raisins, chopped dried apricots, dried coconut and walnuts. I didn’t use quite the amount of sugar noted in the recipe. The cookies turned out very good. I creamed the butter, sugar together until combined before adding the eggs. The mix was stiff when everything put together. Worked very well. I only had two cookies that spread too much. The rest looked lovely and tasted great. Thanks for the recipe.
So glad you enjoyed these, Barbara and added your own twists to the recipe!
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.