The best Almond Flour Oatmeal Cookies recipe is a gluten free way to get that homemade cookie fix! These soft and chewy cookies taste just like old fashioned oatmeal cookies baked with raisins or chocolate chips.
Almond flour oatmeal cookies are an indulgent way to enjoy bakery-style cookies with easy prep and simple ingredients. Gluten-free recipes using almond flour rival any soft, chewy homemade cookie recipe out there!
Better yet, this recipe easily morphs into two different types of cookies! Choose between almond flour oatmeal raisin cookies or almond flour chocolate chip cookies by simply swapping out mix-ins and spices. Or, appease everyone by dividing the dough in half and making two cookie recipes with one dough!
Almond flour’s high moisture content and sweet nutty flavor brings an elevated taste and texture to baked goods such as cookies, muffins, and pancakes.
Fall in love with this naturally gluten-free flour and bake perfected, one bowl recipes such as this one, almond flour chocolate chip cookies, almond flour banana muffins, or chocolate financiers.
Ingredient notes
Besides diving into warm, chewy, goodness, the other bonus is the simple list of ingredients this cookie recipe uses. The only speciality item required is almond flour, with the rest being basic kitchen ingredients.
- Unsalted butter – For dairy-free almond flour oatmeal cookies use vegan butter sticks.
- Sugar – A combination of granulated and light brown sugar builds structure and gives a slight caramel flavor
- Eggs – Although I have not personally tried it, readers have commented saying they have made egg-free cookies using flax eggs.
- Vanilla extract
- Quick cooking oats – For gluten-free almond flour oatmeal cookies, use certified GF oats. Old fashioned rolled oats may also be used, but the dough binds together more with quick oats
- Almond flour – Available at most grocery stores, Trader Joe’s, or buy in bulk at Costco or Amazon. Use unblanched almond flour, rather than almond meal for baking recipes such as this and almond flour zucchini bread.
- Baking soda
- Spices – Use cinnamon and nutmeg for almond flour oatmeal raisin cookies, but omit for the almond flour oatmeal chocolate chip cookies
- Raisins or semisweet chocolate chips
How to Make Almond Flour Oatmeal Cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- To get started, preheat the oven to 350ºF. Line baking sheets with parchment paper, or silicone baking mats and set aside.
- Next, beat together softened butter, packed brown sugar and granulated sugar until the consistency is smooth and creamy. Be sure to scrape down the sides of the bowl as necessary while mixing.
- Then, add the eggs and vanilla extract to the above mixture. Beat until well combined.
- On low speed, mix in oats, almond flour, baking soda, salt, cinnamon and nutmeg until all the ingredients are well combined. It’s important to note the cookie dough will be very thick. If you are not using a stand mixer, you may need to switch to hand mixing at this point.
- Stir in raisins or chocolate chips – whichever you prefer. See below for additional add-in ideas.
- Use a medium cookie scoop to drop the dough onto your lined baking sheets. If you don’t have a cookie scoop, use two spoons to scrape the dough onto the cookie sheet.
- For a nice and chewy cookie, bake for 12-14 minutes, or until edges are golden brown and set, but middle is still soft and undercooked. Allow the cookies to cool on the cookie sheet for 10 minutes before transporting to a wire rack.
What Kind of Oatmeal Should I Use?
There are a variety of oats on the market, so you may be wondering which oatmeal is best for baking. Regular and quick cooking are what most baking recipes call for. To achieve the homemade oatmeal cookie texture, use quick cooking oats.
Old fashioned oats also work for almond flour oatmeal raisin or chocolate chip cookies, but gives the cookies a more fragile texture. They still taste the same, but the cookies will break apart more easily. Steel cut oats will give the cookies a coarse texture.
If you are wanting gluten-free oatmeal cookies with almond flour, be sure to use certified gluten free oats. They are processed on dedicated gluten free equipment to prevent cross contamination.
If you love gluten-free oat recipes, also try Flourless Pancakes, Oat Flour Cookies or Gluten-Free Oatmeal Raisin Cookies!
Suggested Mix-Ins
One of the wonderful things about baking is that you can create many different cookie recipes with one dough. Besides making almond flour oatmeal raisin cookies or almond flour oatmeal chocolate chip cookies here are some other add-ins you could use.
Consider adding 1/2 – 1 cup of any of the following:
- Coconut
- Dried cranberries
- Nuts (almonds, walnuts, pecans, etc.)
- M&Ms
- Butterscotch chips
- Chocolate chunks
- White chocolate chips
- Peanut Butter Chips (like those used in Tiger Butter)
Can Substitute Almond Flour in Oatmeal Cookies?
You may love the idea of making all cookies gluten-free and want to start substituting almond flour in all of your recipes. Unfortunately it’s not quite that easy.
Almond flour weighs less than traditional flour, so a one to one conversion isn’t always possible. It also contains more moisture, which changes the chemistry of baked goods.
It takes a little trial and error substituting almond flour for all-purpose flour, but here are some general tricks to try. Alternatively, find more of my favorite almond flour recipes here!
- Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 1/4 cup almond flour.
- Add extra leavening to offset the density of almond flour. 1/4 – 1/2 teaspoon of baking powder, baking soda, or combination of both will help.
- Use less liquid in the recipe since almond flour adds more moisture. Using an egg yolk instead of the whole add egg or cutting back on moisture containing ingredients, such as milk, bananas, applesauce, or sour cream.
frequently asked questions
These cookies don’t qualify as low carb oatmeal cookies because they use traditional sweeteners, like brown sugar and granulated sugar.
To make low carb almond flour oatmeal chocolate chip cookies, consider replacing the sugar with monk fruit or use a sugar free substitute, such as erythritol.
Since the sweetener will contain less bulk than the sugars you are using, you will have to substitute something else. Try adding a couple additional tablespoons of almond flour to make up for the lost bulk.
For low sugar cookies, use a baking blend, such as Splenda sugar blend. A low sugar blend will not have to be offset with additional almond flour.
If you are looking for dairy-free almond flour oatmeal cookies, substitute the regular butter with vegan butter sticks, such as Earth Balance Vegan Buttery Sticks or Country Crock Plant Butter with Olive Oil.
Also, if you are making almond flour oatmeal chocolate chip cookies, be sure to use dairy free chocolate chips. Another dairy-free, gluten-free, and grain-free cookie option are Italian Almond Cookies!
Although I haven’t personally tried it, readers have written in saying they’ve had great success substituting flax eggs for the 2 eggs. To make an egg-free and vegan oatmeal cookie combine 2 tablespoons ground flaxseed with 5 tablespoons water.
For those of you looking for a cookie without a lot of prep time, these oatmeal raisin cookies with almond flour do not need to be chilled, but can be helpful if you have time.
I tested both ways and found that chilling the dough does make a slight difference in how much they spread and hold together. Generally chilling cookie dough also gives a chewier texture.
Almond flour has a higher fat content so these oatmeal cookies are already tender and soft, but there is an advantage to chilling if you have the time. The cookies will have to be baked an additional 1-2 minutes, if chilled.
How to Store
Since almond flour has higher moisture and fat than regular flour, you will be happy to know these grain-free cookies store for a longer period of time than other cookies.
After the cookies have cooled completely, stack and store in an airtight container for up to three days. If storing longer, you will want to wrap a couple cookies together in plastic wrap before placing in an airtight container. Doing this will extend the longevity up to a week.
freezing instructions
Unbaked cookies – Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze for up to three months.
Place frozen cookie balls on ungreased baking sheets, two inches apart. Bake as directed for 14 minutes.
Baked cookies – Bake and cool cookies completely. Stack in groups of two or three and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze for up to three months and thaw on the counter when ready to eat.
Expert Baking Tips and Tricks
- Using parchment or silicone mats helps the cookies come cleanly off the baking sheets. If you don’t have those on hand, use ungreased cookie sheets.
- To soften butter quickly “defrost” it in the microwave at 20% power for 30 seconds – 1 minute.
- One of my favorite baking tools is a cookie scoop. Use a medium-sized one to perfectly portion cookies cleanly and quickly.
- Use quick cooking oats for best results.
- To help bind the dough together more, refrigerate for 1 hour before scooping onto baking sheets. You will have to add 1-2 minutes to the baking time.
- If you aren’t making oatmeal raisin cookies, you may want to omit cinnamon and nutmeg for almond flour oatmeal chocolate chip cookies.
- For dried out raisins past their prime, let them soak in very hot water for 5 minutes. Drain and blot dry.
Click here to see the step-by-step web story instructions for this recipe!
More Gluten-Free Cookie Recipes
- Flourless Chocolate Cookies – A naturally gluten free chocolate cookie that only takes five ingredients to make.
- Gluten Free Sugar Cookies – Learn how to make the best gluten free sugar cookies from scratch that are soft, easy to roll out, and taste amazing.
- Easy Nutella Cookies – Flourless Nutella cookies are made with a naturally gluten free, versatile dough that can morph into so many cookie versions.
- Soft Almond Flour Peanut Butter Cookies – Soft Almond Flour Peanut Butter Cookies taste so much like chewy, old fashioned peanut butter cookies you won’t believe they are naturally gluten free.
- Kitchen Sink Cookies – These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, pretzels, chocolate, butterscotch, and M&Ms all wrapped up in one chewy cookie.
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Almond Flour Oatmeal Cookies
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups quick cooking oats ( for gluten free cookies use certified gluten free oats)
- 1 ¾ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (omit for chocolate chip oatmeal cookies)
- ¼ teaspoon ground nutmeg (omit for chocolate chip oatmeal cookies)
- 1 ½ cups raisins (or substitute semisweet chocolate chips)
Instructions
- Preheat 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.
- Add eggs and vanilla extract. Beat until well combined.
- On low speed mix in oats, almond flour, baking soda, salt, cinnamon, and nutmeg (if making oatmeal raisin cookies) until well combined. Cookie dough will be very thick, and if not using a stand mixer, may have to be stirred by hand at this point. Stir in raisins or chocolate chips. (To help bind the dough together more, refrigerate for 1 hour before scooping onto baking sheets. You will have to add 1-2 minutes to the baking time.)
- Use a medium cookie scoop to drop dough onto lined baking sheets, about 2 inches apart. If you don't have a cookie scoop use 2 spoons to scrape dough onto cookie sheet.
- Bake for 12-15 minutes, or until edges are golden brown and set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Suggested Mix-Ins
If adding something besides raisins, you may want to omit cinnamon and / or nutmeg to compliment different add ins. Consider adding 1/2 – 1 cup of any of the following:- Coconut
- Dried cranberries
- Nuts (almonds, walnuts, pecans, etc.)
- M&Ms
- Butterscotch chips
- Chocolate chunks
- White chocolate chips
Expert Tips and Tricks
- Using parchment or silicone mats helps the cookies come cleanly off the baking sheets. If you don’t have those on hand, use ungreased cookie sheets.
- To soften butter quickly “defrost” it in the microwave at 20% power for 30 seconds – 1 minute.
- One of my favorite baking tools is a cookie scoop. Use a medium-sized one to perfectly portion cookies cleanly and quickly.
- Use quick cooking oats for best results. Old fashioned oats may be used the cookies will be more fragile and break apart more. (8/20 Originally the recipe was posted using old fashioned oats, but with experimenting quick cooking oats seems to give a better consistency.)
- To help bind the dough together more, refrigerate for 1 hour before scooping onto baking sheets. You will have to add 1-2 minutes to the baking time.
- If you aren’t making oatmeal raisin cookies, you may want to omit cinnamon and nutmeg for the different versions.
- For dried out raisins past their prime, let them soak in very hot water for 5 minutes. Drain and blot dry.
Vegan / Egg Free Oatmeal Cookies
Although I haven’t personally tried it, readers have written in saying they’ve had great success substituting a flax eggs for the 2 eggs. To make an egg free and vegan oatmeal cookie combine 2 tablespoons ground flaxseed with 5 tablespoons water. Substitute plant based butter sticks for the dairy butter.Nutrition
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Lisa says
This recipe is fantastic! The cinnamon and nutmeg really come through. Thrilled to find a ‘keeper’ GF cookie recipe! Thank you!
Melissa Erdelac says
I appreciate you taking the time to let me know, Lisa! Thanks so much!
Best,
Melissa
Silvia says
Love this recipe, is our family’s favorite.
Melissa Erdelac says
Thank you so much for sharing!
Best,
Melissa
Melanie says
I loved these! Halved the sugars and used old fashioned oats. Rolled the dough and froze raw in balls to pull out a couple at a time when I had a craving. Turns out great every time!
Melissa Erdelac says
Love this idea, Melanie! Perfect for an emergency dessert without falling victim to the whole batch!
Best,
Melissa
Cara says
Love, love, love these cookies, best gluten free cookies I have ever tasted! I’ve made them twice, once with chocolate chips and once without, and both versions are delicious. My husband and my friends love these cookies too! I am about to make a third batch because they disappear so quickly.
Melissa says
Thank you for completely making my day, Cara!
Best,
Melissa
Art Watanabe says
Hi Melissa,
Just made a batch of these, using coconut sugar, and they were chewy and delicious.
These will be my new go-to, less-guilt indulgence!
Thank you for a great recipe,
Art W
Melissa says
Thank you, Art! I really appreciate you taking the time to let me know!
Best,
Melissa
Annie says
I love this recipe and what’s more important is my husband does too!
Melissa says
So great to hear! Thank you so much for letting me know!
Best,
Melissa
Kim says
These cookies were amazing. I followed your recipe and they were so darn good. I added low sugar craisins and walnuts. Thank
You for the recipe. Now I am going to check out other recipes from you.
Melissa says
Yay! I hope you find many more recipes you love! Thank you, Kim!
Barb says
Great recipe! I halved the recipe the first time I made them as I was afraid that they would spread like a lot of gluten free cookies do. These were great! I baked them for 12 minutes. Perfect – crispy on the outside and soft and chewy inside. I’ll make these again soon! Thanks!
Melissa says
Hi Barb,
This makes me so happy! Thank you so much for taking the time to let me know. I love these cookies because they do not seem “gluten free” at all!
Best,
Melissa
LHI says
Made these twice and twice they burned baking them for 15-16 min. The third time, I baked them for 10 min. They were great.
Melissa says
Hello!
Thank you for letting me know. I adjusted the baking time down slightly just in case anyone else has this issue. I admire your perseverance at getting them right, though!
Best,
Melissa
Viv says
I precisely followed directions, and so glad I did! The cookies are as delicious, or better (says. my husband who usually refuses g-free foods) than the gluten varieties. Thank you!
Anita says
Hello, do you think I can use old-fashioned oatmeal instead of quick cooking oats? Thanks
Melissa says
Hi Anita,
Yes you can, but the cookies have a tendency to be a little more delicate with old fashioned oats. I’ve made them both ways, and they turn out, but the OF oat cookies aren’t as cohesive.
Best,
Melissa
Morgan says
Tried this out with quick oats and it was AMAZING! You can’t even tell it was gluten free. Will make again. 🤤
Melissa says
Hi Morgan,
So glad to hear! Thanks for taking the time to let me know!
Best,
Melissa
Gretchen Rivas says
I made these today…used stevia in the raw in place of the sugar to cut the sugar content a bit. ( I will try coconut in place of some of the brown next time like others did). Used craisins and raisins and oh my…so delicious! Froze half the cookie dough to indulge in later. So, mine did not spread out like yours in the picture. They stayed round and puffy. Do you think the sugar substitute of stevia would make that happen? I also think I used the wrong size scoop as mine is really big. I used my medium scoop it’s bigger than what is in your pic of equipment needed. Thoughts?
Melissa says
Hi Gretchen,
I’m glad you enjoyed the recipe! Thanks so much for writing and letting me know. I do think they stayed round because of the stevia, which wouldn’t melt and crystallize like regular sugar. The medium scoop I use equivalates to 1.5 tablespoons. Is yours the same?
Best,
Melissa
Callie says
Hi! I’m excited to make these! Instead of refrigerating for an hour to bind together more could coconut flour be added? Or just stuck to recipe?
Melissa says
Hi Callie,
I wouldn’t change the flour amount, but refrigerating isn’t entirely necessary. It just makes the cookies a little easier to drop on the sheets.
Best,
Melissa
LHI says
These were the best Almond Flour Oatmeal Cookies ever! I used coconut sugar rather than light brown sugar and ground the oats in my Vitamix. I’ve tried several Almond Flour Cookie recipes, but none could compare. Perfect! Thank you for a great recipe.
Melissa says
Yay! Love this! I’m so glad you found a winning recipe. Thanks for letting me know!
Best,
Melissa
Mary says
These turned out great. I replaced the sugar with coconut sugar. Still turned out soft and not too sweet.
Melissa says
Awesome! So glad to hear, Mary. I’m sure others will find this helpful as well!
Best,
Melissa
Rachel Saavedra says
Hello
I used the Lilly sugar free chocolate chips. My question is the 170 calories is per what serving size?. Surely it’s not 170 calories per 30 cookies.
Thank you in advance for answer my question
Rachel
Melissa says
Hi Rachel,
Thanks for asking! Yes, it’s 170 calories / cookie. The reason the calories are high is due to using almond flour versus regular flour. Regular flour only has 114 calories per 1/4 cup where almond flour has 170 per 1/4 cup. However, where regular flour has 24 g carbs, almond flour only has 6 g carbs. So while the calories are higher it has more protein, substantially less carbs. You can read more about the benefits of using almond flour in this article. Enjoy! https://www.mamagourmand.com/best-almond-flour-recipes/
Best,
Melissa
Kathryn says
These were absolutely delicious and so easy to make. Loved using the almond flour.
Melissa says
Glad to hear, Kathryn! Thanks for taking the time to let me know!
Stephanie says
Happy New Year!
I made half a batch earlier today with dark chocolate chips and dried cherries and cranberries. Should have made the full batch! I’m the only family member who needs to eat gluten-free, yet EVERYONE enjoyed them! I haven’t eaten any kind of oatmeal cookie for many years, and I’m thankful for your recipe! My craving is satisfied!
Melissa says
Hey Stephanie,
This is amazing! Thank you so much for taking the time to let me know and I LOVE the version with dried cherries and cranberries. Sounds delish!
Happy New Year!
Best,
Melissa
Sylv says
These cookies have become a staple in my house! So yummy, definitely the best almond flour cookie recipe I’ve found. They’re even better than using regular flour. I make the cookies using pumpkin pie spice and I chop up some chocolate chips instead of raisins, which melts the chocolate nicely throughout the cookies. Great recipe, thank you!
Melissa says
Hello!
Wow, this is quite an compliment! Better than flour cookies…I’ll take it! Love the idea of using pumpkin pie spice. Thank you so much for sharing and for taking the time to write and let me know.
Best,
Melissa
Toni says
I love this recipe I added sour cream 1/2 cup and a 1/2 cup of vanilla yogurt . Omg they come out so good
Melissa says
Hey Toni,
That sounds amazing! Do you reduce the butter at all?
Best,
Melissa
Alexandra says
I didn’t have high expectations when I was making these cookies, but wow… I think these were the best oatmeal cookies I’ve ever had!! I substituted flax seed instead of eggs and vegan butter to make the recipe plant-based and it turned out fantastic. I’m definitely making these again, thank you!!
Melissa says
Hi Alexandra,
I couldn’t be happier these cookies were such a success for you, especially with making them completely plant-based. I really appreciate you taking the time to drop me a line. You’re the best!
Melissa
Deepika says
Love these cookies! In fact I am going to bake a second batch to ship to my kids! My husband is gobbling these up like anything!
Melissa says
Thank you so much for writing! This made me so happy to hear, and made my day!
Best,
Melissa
Elma says
Would be ok to use less sugar than recipe calls for?
Melissa says
Absolutely! Enjoy!
Mara says
Yup, these are deserving of the high rating they have! First time making cookies with almond flour and they are scrumptious. Thanks for the great recipe!!!!
Melissa says
You are so welcome, Mara. I’m so happy you found them so delicious!
Best,
Melissa
Barbey says
These cookies are fragile, but the taste far outweigh anything negative about this yummy, healthy little cookie. We love them! All four children gobbled them up. Thank you hon!
Melissa says
Hi Barbey,
You are so welcome! I’m so glad the family loved them as well!
Best,
Melissa
CJ Jones says
Good gluten free oatmeal cookie variation. They are fragile, so a liner instead of plan cookie sheet would definitely have been better. I used raisins, golden berries and white mulberries. Yummy, thanks!
Melissa says
Hello!
I usually let these cookies cool on the pan completely before I move them. Since there is no gluten in them to act as a binder, they are slightly more fragile. I would love to taste your version. I’ve never had mulberries!
Best,
Melissa
Stacey says
I made these with flax eggs (vegan) version and added 90% dsrk chocolate to half my batch. They are absolutely delicious. I got the chewiness + crunch that i love in a good cookie. Thank you for this recipe.
Melissa says
Hi Stacey,
Thank you so much for letting me know that a flax egg works as well. I will add the note to the recipe card to help out others!
Best,
Melissa
Karen Angelo says
Thank you for this awesome recipe! Its the first good recipe for oatmeal cookies that I’ve found since my celiac diagnosis 2years ago. I can’t thank you enough!!!!❤
Melissa says
Karen,
I’m so appreciative you taking the time to let me know what a success these cookies were for you. I know how frustrating it is to have subpar versions of favorite foods you used to enjoy. Hopefully you will discover more recipes you love on the site!
Best,
Melissa
Bekah M says
I am so confused! I followed this recipe to a T and ended up with crumbly messes. If I waited till they were fully cooked they were flat, broad, bubbly things. And if I tried to take them out like it says – golden edges and underdone inside and wait ten minute to take off pan – they were under cooked and still flat. Any ideas?
I am trying to figure out this gluten free cooking thing for my husband and getting so discouraged. I love baking but i don’t know how to gluten free bake. I have all the different kinds of flours but most things call for GF flour 1-1 replacement so I was SO hopeful at this recipe that called for almond flour.
Melissa says
Hi Bekah,
Ugh, what a bummer. I know exactly how you feel about having to relearn everything once you go gluten free. It can be discouraging. It sounds like there wasn’t enough liquid or perhaps too much almond flour or oatmeal. Are you sure everything was measured correctly? I have made this recipe several times and haven’t seen it be that dry.
I really would love to help you get back into the world of confidently baking gluten free again. Please don’t give up or become discouraged. I would love for you to try the recipe again or try some of my other ones on the site so we can get this figured out!
Best,
Melissa
Jill says
I had the same problem as Bekah – dry, crumbly cookies.
I skipped the raisins, cinnamon and nutmeg. Added dried cranberries and chopped macadamia nuts but it turned out so bland. What went wrong
Melissa says
Hi Jill,
Nothing else was changed with the recipe and you are sure the ingredients were added in the right amounts? Not adding the raisins, cinnamon, or nutmeg shouldn’t affect the cookie’s texture.
Best,
Melissa
Shae says
These turned out so well! I will definitely make this recipe again. I made it as written and the only thing that confused me was the quantity. I used a level tablespoon, which is more than the recommended two teaspoons — and instead of the stated quantity of 30 I ended up with 55 cookies! Not that I’m complaining about having more of these excellent cookies, but it did make me question whether I was doing something wrong.
Melissa says
Hi Shae,
I’m so glad you wrote, and even happier these turned out so well for you. Thanks for pointing that out about the teaspoons. That was an error on my part. It was supposed to say to scrape off with two spoons. All fixed now, and I really appreciate things like that being pointed out!
Best,
Melissa
Shae says
Thank you! I’m glad to know what happened. I’m back to make these AGAIN. So good.
Anne says
I made these with raisins. Some I let cook longer than others so we could have some chewy and some crispy. Both husband and I prefer soft and chewy but that is just personal performance. We love them. Husband said never would have guessed gluten free AND almond flour. Makes a lot of cookies and husband is asking for another batch! I said but we still have a lot left, he says I know but I don’t want to run out!
Melissa says
Anne,
I LOVE this comment! I really appreciate you taking the time to write and bring a smile to my face. I’m so glad you are enjoying the cookies!
Best,
Melissa
Anne says
These were yummy and the picture doesn’t do them justice. I went with the lowest time because We like soft cookies and I made them a bit larger. My husband who doesn’t have to be gluten free loved them and said you would never know they are gluten free! Kudo’s on the recipe!
Melissa says
Hi Anne,
Yes these are one of these recipes I wish I could just give everyone a taste because they are so good! That is my favorite thing to hear – when non gluten-free tasters are impressed. Thank you for taking a moment to write.
Best,
Melissa
Britanny says
WOW! I just made these thinking maybe the batch was too big and now I’m wondering if we will have enough! My family is gobbling these up like crazy and asking for the recipe. They usually shun my gluten-free alterations but this one will definitely be a staple moving forward.
Melissa says
Hi Britanny,
Number one goal is to never make gluten free recipes taste gluten free, and these definitely nail it. I love how you can morph these cookies into so many different versions and they are all delicious!
Best,
Melissa