Erin’s Recipe Rundown
Texture: Soft and chewy.
Taste: Warm, nutty, oat flavor.
Ease: You only need 1 bowl and 30 minutes to make these cookies!
Top Tips: Add raisins or chocolate chips to change up the flavor profile. They’re delicious plain too!
Recommended GF Flour: This recipe uses almond flour and oats. I prefer to use blanched almond flour. I like the big blue bag from Costco! To keep these cookies gluten-free, use gluten-free oats.
Would I make these again? Absolutely! This recipe is based on this almond flour chocolate chip cookie recipe (a long-time reader favorite).
xoxo erin
If you have a bag of almond flour on hand and you’re looking for an easy, tried-and-true cookie recipe, look no further!
These almond flour oatmeal cookies are soft, chewy and easy to make. Made with basic ingredients, they have such delicious oat and almond flavor, nobody will guess they’re gluten-free!
Featured Comment
From Jessica: “These cookies are the bomb! Even my grandbabies love them! They are so yummy the entire batch disappeared before the evening was up. Thank you! Best Almond oatmeal cookies EVER! XO”
Table of Contents
- Erin’s Recipe Rundown
- Blanched Almond Flour vs Almond Meal
- Ingredients You’ll Need
- How to Make Almond Flour Oatmeal Cookies
- Make-Ahead/Storage/Freezing Instructions
- Can these almond flour oatmeal cookies be made dairy-free?
- How can I keep the cookies from spreading too much?
- More Recipe to Try
- Almond Flour Oatmeal Cookies Recipe
Blanched Almond Flour vs Almond Meal
When it comes to almond flour there are two different types – blanched almond flour and almond meal. Almond meal is simply made from grinding whole almonds into a flour. Alternatively, blanched almond flour is made from almonds that have been briefly boiled to remove the skins before grinding into a flour.
As you’d guess, removing the skins creates a lighter, more even flour. If you can find blanched almond flour I recommend it for my baking recipes. I always buy the big blue bag from Costco!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these almond flour oatmeal cookies. See the recipe card below for exact measurements.
- Almond flour: I prefer blanched almond flour for all my recipes. It creates lighter, more even baked goods compared to almond meal. I use the big blue bag from Costco!
- Oats: Use certified gluten-free oats to keep these cookies 100% gluten-free. I like to use rolled oats but quick oats will work too.
- Brown sugar: I prefer the depth of flavor and texture that brown sugar offers. Coconut sugar is another good option.
- Butter/coconut oil: I promise the cookies won’t taste like coconut! The combination of the butter and coconut oil makes for extra chewy cookies. If needing dairy-free, you can use vegan butter in this recipe!
- Chocolate chips or raisins: Optional but delicious! Check out this post on are chocolate chips gluten-free.
How to Make Almond Flour Oatmeal Cookies
Here’s an overview of how to make these cookies. You can jump to the recipe for the full instructions!
- In a large bowl: Cream together the butter, coconut oil, and brown sugar until smooth. Mix in the vanilla and eggs until combined.
- Add in dry ingredients: Mix in the baking soda and salt. Add the almond flour in 1 cup at a time. Beat the dough well after each cup is added.
- Fold in oats: Fold the oats into the dough. If you want to add chocolate chips or raisins, fold them in after the oats.
- Prep and bake: Place tablespoon-sized dough balls on the lined baking sheet (about 3 inches apart to allow for spread). Bake for 11-13 minutes. You want them golden brown on the edges. Cool and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: I like to make a double batch and freeze extra cookie dough balls to bake at a later time!
To Store: These cookies are best the day they are made. Store leftover baked cookies in an airtight container for up to 3 days.
To Freeze: Place dough balls onto a small baking sheet or plate lined with parchment paper and pop them in the freezer until solid (about 1-2 hours). Move them to a freezer bag or airtight container and freeze for up to 3 months. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
Can these almond flour oatmeal cookies be made dairy-free?
Absolutely! Replace the butter with vegan butter to make it dairy-free. If adding chocolate chips to the dough, make sure to use a dairy-free version.
How can I keep the cookies from spreading too much?
Refrigerating the dough for 30 minutes before baking can prevent spreading.
Almond Flour Oatmeal Cookies
Ingredients
- 1/2 cup (113g) butter
- 1/4 cup (56g) coconut oil softened
- 3/4 cup (160g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups (300g) almond flour
- 1 cup (85g) gluten-free rolled oats
- 2/3 cup (113g) chocolate chips or raisins optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
- Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the oats and chocolate chips or raisins.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
Delicious! I substituted the chocolate chips for dried blueberries
Hi Jo, we’re so pleased to hear that you loved these cookies! That substitution sounds delicious. Thank you for sharing your positive experience with us!
Absolutely perfect recipe. Followed it to a tee and they were amazing. The only thing I found is that they don’t spread much so I flattened slightly and that worked well.
I usually make the straight almond flour choc chip cookies of yours but these are my new favourite the crunch of the oats is amazing! Thank you!!
These cookies are the bomb! Even my grandbabies love them! They are so yummy the entire batch disappeared before the evening was up. Thank you! Best Almond oatmeal cookies EVER! XO
I’m glad you enjoyed them! 🙂
I didn’t have enough oats so I used what I had its way smoother but still great!
these are my moms favorite and mine to
from:aliyah
very helpful, thank you, best cookies I made, I substituted dates and soaked the oats slightly
Hi Erin,
Will flax egg work in this recipe?
Hi Erin. Fats and processed sugar are out for me so I substituted butter for 1/2 cup applesauce, coconut oil for 1/4 cup plain yogurt, and B. Sugar for 1/2 cup maple syrup. All other ingredients I used and added walnuts and unsweetened coconut. They turned out moist and chewy and yielded 30 cookies at 350° for 20 minutes. They keep beautifully in a sealed container in the refrigerator.
Thank you for a wonderful recipe to use as my base.
I have been baking gluten free cookies for my daughter in law and my granddaughter for 6 years and have found this recipe to be be the most beloved by everyone.. A big hit with everyone!!!
I made these tonight. The cookies remained round so I had to smash in order to cook evenly. I think next time I’ll add more brown sugar. So many of the comments sound like we’re discussing two different recipes. A little confusing. Otherwise, their very good.
So Yummy!!!!
Beautiful shape.
Favorite almond flour cookie I’ve ever had.
I added a touch of cinnamon nutmeg and cloves also….
So good!!!