Almond Flour Oatmeal Cookies (Gluten Free)
These Almond Flour Oatmeal Cookies have golden crispy edges and a soft chewy center! They are truly the best gluten free oatmeal chocolate chip cookies ever. They are loaded with dark chocolate chips for the ultimate gooey chocolaty cookie. You won’t even believe how easy these are!
Why You’ll Love These Cookies
- They have the best chewy and crispy texture!
- The dark chocolate chips add the perfect amount of sweetness, intensity and flavor.
- These almond flour oatmeal chocolate chip cookies are made in one bowl.
- This easy recipe takes less than 30 minutes from start to finish.
- This recipe is much more healthy than traditional oatmeal chocolate chip cookies.
- Unlike many gluten free cookies, these are made without xantham gum.
- They can be made with old fashioned oats or with steel cut oats.
- Feel free to make these with raisins or with another fun mix in!
- This recipe is Gluten Free.
Blanched Almond Flour Versus Almond Meal
Blanched almond flour is made from ground up almonds whose skins have been removed. This flour is much lighter in color than almond meal. Due to the peeled skins, blanched almond flour is much less coarse than almond meal.
On the contrary, almond meal is made from ground up almonds with their skin on. Almond meal is darker in color and more coarse than blanched almond flour.
Both blanched almond flour and almond meal can be made at home. Using a blender, add almonds and blend until a powder is formed. This process usually takes several minutes. If you keep blending, you will end up with Homemade Almond Butter!
Nutritional Benefits & Uses of Almond Flour
Almonds and almond flour have many great health benefits. Almonds are a heart healthy fat. They are also abundant in protein, fiber, manganese, and Vitamin E.
Almond flour can be used in many different ways. It is a great option for Paleo and gluten free baking. In addition, it can be used in savory dishes like Meatloaf.
How To Make
First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
Add in egg, vanilla and baking soda. Mix until combined.
Then, mix in almond flour and oats. Fold in dark chocolate chips.
Use a cookie scoop or ice cream scoop to scoop dough onto lined baking pan.
Use your fingers to slightly flatten each ball of dough.
Then, bake for 9 minutes. Remove pan from oven and bang on countertops 2 to 3 times. To do this, drop pan a couple inches above countertop to release air bubbles.
Return to oven for another 2 to 3 minutes. Once cookies are set in the middle, remove from oven.
Allow cookies to cool on pan for 3 minutes before removing to a wire rack to cool.
Expert Tips & Substitutions
To make the best almond flour oatmeal cookies, use old fashioned oats. They add a great texture to these cookies.
Don’t skimp on the chocolate chips! These cookies use less than 1 cup of brown or coconut sugar. The chocolate chips add some necessary sweetness.
Don’t skip the banging the pan on the countertop step. This really helps release air bubbles and allows the cookies to spread more.
Bake until the middles are JUST set. They will firm up while cooling.
Frequently Asked Questions
Both old fashioned oats and steel cut oats work in this recipe. I suggest using old fashioned oats since they bake well and add more texture to these cookies.
No, almond flour and regular flour are VERY different. One cannot be substituted for the other.
Unfortunately no. Coconut flour and almond flour are significantly different.
Sure! Replace the butter with coconut oil or a Vegan butter substitute.
I haven’t tried an egg replacement, but my guess would be no. These cookies really rely on the eggs to bind them together.
This dough does not need to chill first. If you want to make the dough ahead of time, refrigerate it. Allow it to come to room temperature before scooping it and baking it.
Store these cookies in an airtight container at room temperature for up to 3 days. These cookies do freeze well!
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Get the Recipe: Almond Flour Oatmeal Cookies (Gluten Free)
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
- Add in egg, vanilla and baking soda. Mix until combined.
- Then, mix in almond flour and oats.
- Fold in chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
- Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
- Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
- Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack.
- See photos above for a step by step guide.
- Brown sugar or coconut sugar both work in this recipe.
- Steel cut oats or old fashioned oats will work but I suggest using old fashioned oats. Check labels to ensure it is gluten free oats.
- I recommend Bob’s Red Mill Gluten Free Old Fashioned Oats.
- After the initial 9 minutes of baking time, remove pan from oven. Bang pan on countertop 2 to 3 times to remove air bubbles.
- To do this, simply drop pan a couple inches above your countertop. Wear oven mitts!
- Bake only until cookies are set in the middle. Do not over bake!
- Store cookies in an airtight container at room temperature for 3 days. Store in fridge for up to 7 days.
- These cookies freeze well!
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