Soft Batch Almond Flour Oatmeal Cookies (GF)

One bowl, 20 minutes, and somehow the best almond flour oatmeal cookies you'll ever have. Soft, chewy, and gooey in all the right ways. Make a classic old fashioned spiced oatmeal raisin version or the gooey, bakery-style chocolate chip option. Both of these easy flourless gluten-free cookies are so good, they might just be better than Gramma's.

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Author Melissa Erdelac

Ingredients

¾ cup (1 ½ sticks) unsalted butter softened
1 cup (234 g) packed light brown sugar packed
¼ cup (50 g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups (356 g) quick-cooking oats for gluten free cookies use certified gluten free oats
1 ¾ cup (175 g) blanched 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 (255 g) 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.
¾ cup (1 ½ sticks) unsalted butter, 1 cup packed light brown sugar, ¼ cup granulated sugar
Add eggs and vanilla extract. Beat until well combined.
2 large eggs, 1 tablespoon vanilla extract
On low speed mix in oats, almond flour, baking soda, salt, cinnamon, and nutmeg (if making oatmeal raisin cookies) until well combined.
3 cups quick-cooking oats, 1 ¾ cup blanched almond flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1 ½ cups raisins

To help bind the dough and for a thicker cookie with less spread, refrigerate for 1 hour before scooping onto baking sheets. You will have to add 1-2 minutes to the baking time. The texture and chew isn't affected by chilling versus not chilling - it's more about the desired cookie's shape.

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.

Notes

Freezing / Storing

After the cookies have cooled completely, stack and store in an airtight container for up to three days. If storing longer, I would freeze them.

Freezing 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.

Freezing 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.

Nutrition