Chewy and homemade, these almond flour oatmeal cookies are dangerously delicious! Oats, almond flour, brown sugar, and butter come together to make a naturally gluten-free cookie everyone will love.
I'm happy to say my obsession with oatmeal cookies has gone unchecked. I've made almost every variation of oatmeal cookies you could dream up. Almond flour and oatmeal make a surprisingly great team. The nuttiness of the almond flour with the chewiness of the oats makes one addictive cookie!
I love an amazing cookie and these almond flour oatmeal cookies make the cut!
Ingredients
Oatmeal cookies are made with pantry staples. This almond flour version uses almond flour in place of regular flour but everything else you may have on hand.
Unsalted butter - I always use unsalted butter when baking. This allows me to control the amount of salt in the recipe. If you only have salted butter simply omit the salt from this recipe.
Brown & white sugar - I like a combination of brown and white for this oatmeal cookie. It produces the perfect amount of chew that I love in an oatmeal cookie.
Almond flour - I really do love almond flour in cookies. It adds a slight nuttiness you can't get with regular flour. It reacts completely differently though so don't substitute another flour in this recipe because it won't come out the same.
Old fashioned oats - If you're celiac or gluten free like myself be sure to buy oats that are labeled gluten free! Regular oats are grown and processed in facilities around gluten-containing grains and cross contamination is almost certain. I prefer Bob's Red Mill Gluten Free Old Fashioned Rolled Oats.
Baking soda - The baking soda reacts with the molasses in the brown sugar to encourage rise and browning.
Kosher salt - I always use kosher salt because of it's superb flavor. If you only have table salt be sure to half the amount of salt in this recipe.
How to Make Almond Flour Oatmeal Cookies
Almond flour oatmeal cookies are quick and easy. Here's how to make them:
Cream Butter & Sugar
Cream the butter and both the sugars together until lighter in color and fluffy.
Beat in Egg
Add the egg and beat until incorporated. Scrape down the sides of the bowl if necessary.
Add Dry Ingredients
Add the almond flour, oats, baking soda, and salt to the bowl and beat until a cookie dough forms.
Bake & Enjoy!
Bake the cookies at 350 degrees Fahrenheit for 12 minutes. Let the cookies cool and set up before transferring. Enjoy!
Recipe Tips
- Don't try to transfer the cookies straight out of the oven. Hot cookies fall apart because they haven't had time to set up yet.
- For beautiful and uniform cookies use a cookie scoop also known as a portion scoop. It's like a cookie-sized ice cream scoop and it makes scooping the cookies an absolute cinch!
- The cookies will look slightly under-baked when you remove them from the oven. If a cookie looks done when it comes out of the oven it's actually over-baked and will be crunchy when it cools.
Substitutions
- Almond flour oatmeal raisin cookies - Add ¾ cup of raisins to the batter and stir until incorporated. Bake as directed.
- Almond flour chocolate chip cookies - Add ¾ cup of semisweet chocolate chips to the batter and stir until incorporated. Bake as directed.
Are oatmeal cookies gluten free?
Oats are grown and processed in facilities with gluten-containing grains which makes the risk of cross contamination almost certain. This is why it's important to buy gluten free labeled oats if you're gluten intolerant or celiac. You can usually find gluten free oats with the regular oats or in a gluten free section depending on the store. I prefer Bob's Red Mill's Gluten Free Old Fashioned Rolled Oats.
How long are the cookies good for?
Be sure the cookies are completely cool before placing them into a zip-top bag or container. For best results, cookies are good for 3 days at room temperature or up to 3 months in the freezer. Be sure to place them into a container so they don't get stale!
Can I freeze oatmeal cookies?
Yes! You can freeze cookies one of two ways: baked or unbaked.
Baked: Place the cool cookies into a freezer safe zip-top bag or container. Label the bag with the date and carefully place into the freezer. Let defrost on the counter or microwave in 10 second intervals until warm.
Unbaked: I like to scoop the cookies before freezing the cookie dough. This way you can bake only the amount you intend to eat and save the rest. To do this scoop the cookies onto a sheet pan or plate and then freeze for at least 45 minutes. Once the dough balls are frozen place them into a freezer safe bag and label it with the date. Bake as directed.
Other Almond Flour Recipes You Will Love
- Almond Flour Peanut Butter Cookies
- Chocolate Almond Flour Cookies
- Almond Flour Cornbread [With Cornmeal]
- Almond Flour Chocolate Chip Cookies
- Almond Flour Pancakes [The Best]
Almond Flour Oatmeal Cookies
Equipment
- Stand mixer or hand mixer
- Sheet pan
- Parchment paper or silicone baking mat
- Portion scoop (optional)
Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 ⅓ cup almond flour
- 1 ¾ cup old fashioned oats* Make sure they're gluten free if you can't have gluten!
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.
- Cream butter and both sugars together until lighter in color and fluffy - about 4 minutes on medium speed.
- Add the egg and beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the almond flour, oats, baking soda, and kosher salt to the bowl. Mix well until a cookie dough forms.
- Using a small cookie scoop, scoop 8 cookies onto the sheet pan giving them space as they will spread.
- Bake for 12 minutes and carefully remove from the oven. Let the cookies cool and set up before transferring to a plate. Repeat until all the cookies are baked. Enjoy!
Deb says
Very delicious! Thanks for the great recipe!!!
Diane says
These cookies are perfect!!! So yummy and my husband couldn’t tell they were gluten free. I substituted swerve allulose blend for the white sugar and I added chocolate chips and walnuts. No one could tell it was half sugar free as well. Honestly the best oatmeal cookie 🍪I’ve had in years!
Warning: very addictive 😆
pam says
These cookies are the best. thank you.
Jilane Rockwell says
These cookies are amazing. I made them today and I have to restrain myself. I added chocolate chips and used flaked kosher salt so there’s bits of saltiness throughout. Definitely a keeper and will pass on to others.
Melissa says
I just took these out of the oven. I was thinking almond flour might be good in an oatmeal cookie and I am here to tell you that answer is YES! These are delicious!
Iris says
Made these cookies this past weekend and they were DELICIOUS! It only took us 3 days to devour them and I am going to be making another batch soon. They are the perfect amount of chewy, oatmeal-y goodness!!!! It's truly hard to eat just one (or half a dozen LOL!). My husband has declared this his favorite cookie-- and that's saying alot from someone who says everything is "just ok".
Carol says
I’ve made these cookies twice now. We all say they are the best recipe EVER.
Thank you :-)))))
RS says
Can you grind the oats?
Ruth Eggert says
Yes, I put the old fashioned oatmeal in the blender and knock it down a bit...not completely, though. There are still some whole flakes in the blender...about half flakes and half oat flour...
Leah says
Can I use Vegan butter?
Carolyn says
I haven't tested it with vegan butter but I think so.
K.G. says
At the beginning of the recipe card, it says it yields 21 cookies; in the instructions, it says to make and bake 8 cookies. How many cookies were used in determining the nutrition information.
Carolyn says
I bake 8 cookies per sheet pan. The recipe yields 21 cookies and the nutrition is based on the 21 cookies.
Joy says
Great recipe, not too sweet just right
Kat valentine says
Can I use sugar substitute for these cookies?
annekeatley says
These cookies are a keeper delicious but not to sweet. Thanks
Britni says
Best “healthy” GF cookie I’ve ever made. Subbed all sugars for coconut sugar and turned out perfectly.
Antoinette says
delicious and light easy to prepare.
J says
Sooooo good. I added a lil almond extract and did extra choc chips (half semi sweet and half stevia milk choc chips)
Christina says
I reduced sugar by 1/4 of cup, and added finely chopped apples and cinnamon. Came out delicious!
Christina says
I reduced sugar by 1/4 of cup, and added finely chopped apples, plus cinnamon and nutmeg. It came out delicious! I’m writing this one down on my recipe cards. 5 stars!
Conny says
Wow! Delish! Thank you, Carolyn for this great GF recipe. Of course I couldn't leave well enough alone, so I added 1/2 cup of chopped toasted almonds, 1/2 tsp vanilla and 1/2 tsp of almond extract. Yum.
Carolyn says
Those mix-ins sound amazing!
Sandy says
Best. Cookie. Recipe. Ever. 🩷
I’ve been making these on repeat for over a year now. Add in 1 cup mini chocolate chips. Perfection each time!
Carolyn says
Thank you Sandy!