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.
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.
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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:
Nuts (almonds, walnuts, pecans, etc.)
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.