Description
These comforting almond flour oatmeal cookies are the kind you’ll want to make on repeat. Crunchy on the edges and chewy inside, and packed with oats and melty chocolate chips, they come together quickly for an easy treat that feels both wholesome and indulgent. Gluten-free and dairy-free too.
Ingredients
- 1 1/2 cups blanched almond flour
- 1 1/2 cups old-fashioned rolled oats
- 1 egg
- 1/2 cup dairy-free butter (1 stick)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat & Line: Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Beat Butter & Sugar: In a bowl, combine the butter, brown sugar and granulated sugar until smooth and creamy.
- Add Egg & Vanilla: Add the egg and vanilla and mix just until combined.
- Add Dry Ingredients: Add the blanched almond flour, rolled oats, baking powder, salt and dairy-free chocolate chips.
- Mix Until Dough Forms: Mix the ingredients with a spatula until a homogeneous cookie dough forms.
- Scoop Dough onto Baking Sheet: Scoop the cookie dough using a #20 cookie scoop and place each scoop of dough on the prepared baking sheet. Make sure to leave 2 inches of space between each cookie as the dough will spread slightly while baking.
- Flatten Dough: Flatten each one with the back of a spoon.
- Add More Chocolate Chips: Press extra chocolate chips on top of each dough ball.
- Bake Until Golden: Bake for 12 minutes until lightly golden around the edges.
- Let Cool Before Serving: Remove from the oven and let the cookies cool for 5 to 10 minutes on the baking sheet before removing them.
Notes
Almond Flour: For the best texture, make sure to use blanched almond flour (blanched almonds without their skins that have been processed into a fine flour), as opposed to almond meal (processed whole almonds with their skins on).
Oats: Please note that while oats are naturally gluten-free, they are often processed in the same facilities as gluten-containing grains. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats.
Egg: The egg is necessary for binding ingredients together, so make sure to include it in.
Butter: I used dairy-free butter (vegan butter) to make this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular chocolate chips instead.
Sugar: I used a mix of both brown sugar and white sugar. However, feel free to use all brown sugar or all white sugar if that’s what you have on hand. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you are not a fan of vanilla, you may use almond extract for a more pronounced almond flavor instead.
Baking Powder: Baking powder is the only leavening agent used in this recipe help the cookie dough rise. If you are Celiac or allergic to gluten, make sure to use certified gluten-free baking powder.
Chocolate Chips: I used dairy-free chocolate chips to make this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular chocolate chips instead.
Leave Space Between Cookies: When baking, leave at least inches between each cookie as they will spread slightly.
Storing: Store these almond flour oatmeal cookies in an airtight container at room temperature for up to 5 days. Feel free to warm them up in the oven at 300F for 2 to 3 minutes to crisp them up a bit.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
