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.

almond flour oatmeal cookies on a rusted tin pan with old fashioned beaters laying next to it
My almond flour oatmeal cookies win out over classic recipes every time. Almond flour adds a chewy, moisture-packed upgrade. Taste for yourself and see what I mean!

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Easy Gluten-Free Oatmeal Almond Flour Cookies

If you miss those cookies like Gramma use to make, but would like a gluten-free option, I truly believe these almond flour oatmeal raisin cookies hit the spot. They have a bakery-style taste and texture, no fancy ingredients – just oats and almond flour – with mix, scoop, and bake ease.

Why does almond flour make my favorite gluten-free cookie ideas taste even better? Almond flour has high moisture content and a sweet nutty flavor because, well, it’s just ground nuts. Although we do some simple things to compensate for that, it can seriously level up everything from spiced oatmeal raisin cookies, to tender almond flour scones and a greater-tasting legendary 5-star almond flour carrot cake.

For flourless cookies, the combo of oatmeal with almond flour is a match made in heaven. Using oats has the potential of making cookies dry because of how much it absorbs moisture, but in this case it’s balanced out with moisture-rich blanched almond flour. The end result? Incredibly soft, gooey and chewy cookies just like the classic gems you grew up with.

Choose from making classic oatmeal raisin cookies or chocolate chip oatmeal 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!

These cookies are excellent! They taste like good, old fashioned oatmeal cookies but with healthier ingredients by the substitution of almond flour. My husband and I are devouring these! Will definitely make again.

—Michele

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.

—Cara

Ingredient Tid Bits

Besides diving into warm, chewy oatmeal cookies made with almond flour, the other bonus is the simple list of ingredients the recipe uses. The only speciality item required is almond flour, with the rest being basic kitchen ingredients.

  • Eggs – Although I have not personally tried it, readers have commented saying they have made egg-free cookies using flax eggs. Check out the comments below. 👇
  • Quick cooking oats – For gluten-free cookies, use certified GF oats. Old fashioned rolled oats may also be used, but the dough binds together more with quick oats.
  • Spices – Use cinnamon and nutmeg for oatmeal raisin cookies, but omit for chocolate chip cookies.
  • Optional mix-ins – Raisins or semisweet chocolate chips. Other options include butterscotch chips (read label for gluten-free), white chocolate chips, nuts, coconut, dried cranberries, or M&Ms (kind of a take on flourless peanut butter monster cookies).

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Couldn’t-Be-Easier Cookie Dough

This is legitimately quick and easy with nothing fancy involved. Cream together the butter and sugars. That just means mixing them for about 3 minutes, past the point of coming together, to the it’s lighter and fluffier.

Mix in the eggs, vanilla, then beat in the dry ingredients. Simple enough, right?

the dough with oats and almond flour being mixed in.
After all the ingredients are blended together the dough will be nice and thick, perfect for scooping.

What’s Your Fancy? Raisins or Chocolate Chips?

If you’re making the oatmeal raisin version, add the spices with almond flour and oats. You can do this if you are swapping the raisins for chocolate chips too, but omitting the spices makes for a more classic-tasting almond flour oatmeal chocolate chip cookie experience.

raisins being stirred into the cookie dough.
Typically I make the oatmeal raisin version, but you can swap those out with chocolate chips too.

Scoop and bake

You have the option to chill the dough or not (check out the deets on that below 👇), but simply put, it doesn’t make a huge difference. I like to use a medium cookie scoop to make this process go fast, but you can also use a spoon as well.

Divide the balls onto baking sheets lined with parchment or silicone baking mats. Bake in a 350ºF for 12-14 minutes for a nice and chewy cookie, but longer if you like them crunchier.

a cookie scoop portioning out the dough.
The dough is scoopable right away, but if you’d like a thicker, taller cookie, chill the dough for 1 hour first.
overhead shot of almond flour oatmeal raisin cookies with a bite taken out
Using almond flour in cookies is a great gluten-free baking hack. The extra oil and moisture makes them naturally soft, chewy and hard to mess up!

What About Chilling The Dough?

For those of you looking for a cookie without a lot of prep time, these gluten-free oat cookies get the job done fast. They 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 taller, thicker texture. You can check out the video below to see exactly what I mean.

Almond flour has a higher fat content so these 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.

overhead shot of almond flour oatmeal cookies on a baking sheet
Here’s the ultimate gooeyness oatmeal chocolate chip cookies. Either way you won’t be disappointed!

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almond flour cookies on a rusted tin pan with old fashioned beaters laying next to it
4.50 stars (91 ratings)

Soft Batch Almond Flour Oatmeal Cookies (GF)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
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.
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Ingredients
 

Equipment

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.
Calories: 169kcal, Carbohydrates: 22g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 84mg, Potassium: 105mg, Fiber: 2g, Sugar: 9g, Vitamin A: 158IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
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