Follow these instructions to make the best soft and chewy almond flour oatmeal cookies from scratch at home! Using almond flour (homemade or store-bought) plus quick cooking oats, these irresistible gluten-free oatmeal cookies take just20 minutes to make! Chocolate chip and raisin mix-ins optional.
Almond flour oatmeal cookies are an indulgent way to enjoy bakery-style cookies with easy prep and simple ingredients. Gluten-free cookies using a homemade almond flour recipe or store bought rival any soft, chewy homemade cookies out there!
Better yet, this recipe easily morphs into two different types of cookies! Choose these gluten-free cookie ideas – 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 almond flour zucchini bread.
Ingredient notes
Besides diving into warm, chewy oatmeal cookies made with almond flour, the other bonus is the simple list of ingredients the recipe uses, just like the recipes shared in my gluten-free cookbook. 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.
- 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.
- Spices – Use cinnamon and nutmeg for almond flour oatmeal raisin cookies, but omit for the almond flour oatmeal chocolate chip cookies
- Optional mix-ins – Raisins or semisweet chocolate chips. Other options include butterscotch chips (read label for gluten-free), white chocolate chips, or M&Ms!
How to Make Almond Flour Oatmeal Cookies
To make this almond flour cookie recipe follow the simple step-by-step directions below. These gluten-free oatmeal cookies are guaranteed to impress kids and adults alike!
(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 oatmeal cookies made with almond flour, 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, 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 Oat Flour Cookies or Flourless 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 (read label for gluten-free)
- 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.
Are These Cookies Low Carb?
These cookies don’t qualify as low carb oatmeal cookies with almond flour because they use traditional sweeteners, like brown sugar and granulated sugar.
To make low carb almond flour oatmeal 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.
Dairy-free option
If you are looking for dairy-free almond flour cookie recipe, 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 cookies with chocolate chips, be sure to use a dairy-free brand. Another dairy-free, gluten-free, and grain-free cookie option are Italian Almond Paste Cookies!
Vegan or egg-free option
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.
Does the Cookie Dough Need to Be chilled?
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.
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Soft & Chewy Oatmeal Cookies with Almond Flour
Equipment Needed
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!
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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