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Almond Flour Oatmeal Cookies stacked on a white marble board
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Almond Flour Oatmeal Cookies

Crispy on the outside and chewy in the middle, these gluten free oatmeal cookies are delectable!
Course Dessert
Cuisine American
Keyword baking, chewy, crispy, gluten free, snack, vegetarian
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 40 cookies
Calories 170kcal
Author Marissa Stevens

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: 170kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 136mg | Potassium: 63mg | Fiber: 2g | Sugar: 10g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg