These Almond Flour Oatmeal Cookies are soft, chewy and EASY to make! Made with just almond flour, oats and a few other pantry staples, nobody will guess these cookies are gluten-free. Add raisins or chocolate chips if you like!
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!
This recipe is based on this almond flour chocolate chip cookie recipe (a long-time reader favorite). These cookies are soft and chewy with a yummy oat/almond flavor.
You can add either raisins or chocolate chip (or nothing!) depending on your preference! Next time you need to make gluten-free cookies, make these!
If you like this recipe be sure to check out my Almond Butter Cookies or these Almond Flour Blondies.
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!
Tip: Blanched almond flour will create lighter, more even baked goods than almond meal.
Ingredients You’ll Need
Once you have a bag of almond flour, you don’t need anything special to make these cookies. Just pantry staples like regular cookies!
- Almond Flour: Preferably blanched almond flour.
- Brown Sugar: Coconut sugar will also work great. I prefer the flavor and texture of brown sugar rather than white sugar.
- Butter: You can substitute vegan butter for dairy-free if needed. Use room temperature for this recipe!
- Coconut Oil: I promise these won’t taste like coconut! It creates a nice texture.
- Oats: Use certified gluten-free oats to keep these cookies 100% gluten-free. I like this brand. I like to use rolled oats but quick oats will also work.
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Chocolate Chips or Raisins: Optional but delicious! You can easily make these cookies almond flour oatmeal raisin cookies by adding raisins.
How to Make Almond Flour Cookies
You just need one bowl and 30 minutes to make these cookies!
- In a large mixing bowl, start by mixing together the butter, coconut oil and sugar until smooth and creamy.
- Add the eggs and vanilla and mix to combine.
- Add the dry ingredients to the wet ingredients- almond flour, baking soda and salt and mix until a smooth dough forms.
- Add in the oats and chocolate chips or raisins and stir to combine.
- Use a cookie scoop to portion the dough onto a parchment paper lined cookie sheet. Cool cookies on a wire rack. Enjoy!
- For best results, store leftover cookies in an airtight container.
Note: I like to make a double batch and store leftover cookie dough balls in a freezer bag or freezer-safe-container.
These cookies hold together perfectly without any added binders like other gluten-free recipes call for. Nobody will guess they are gluten-free!
Be sure to check out all my Gluten-Free Cookie Recipes for more ideas.
More Gluten-Free Recipes
I hope you love these delicious cookies as much as we do. If you do leave me a comment/rating below – I’d love to hear from you!
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Almond Flour Oatmeal Cookies
Ingredients
- ½ cup butter
- ¼ cup coconut oil, softened
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups almond flour
- 1 cup gluten-free rolled oats
- ⅔ cup chocolate chips or raisins
Instructions
- Preheat oven to 350 degrees. 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.
Recipe Notes
- Almond Flour: Preferably blanched almond flour
- Brown Sugar: Coconut sugar will also work great.
- Butter: You can substitute vegan butter for dairy-free if needed.
- Coconut Oil: I promise these won’t taste like coconut! It creates a nice texture.
- Oats: Use certified gluten-free oats to keep these cookies 100% gluten-free. I like this brand.
Tana says
What if u don’t have coconut oil?
Stephanie says
This is an incredible recipe!!!
I substituted the sugar for maple syrup, and added pecans and dried cherries instead of chocolate and raisins. Tremendous! Baked the full 13 minutes for a golden crisp on the outside. Totally will be making these again!
Donna says
Can I use quick cooking oats and not grind them into flour? Would this work well?
Elizabeth Cole says
Delicious! I made these (without coconut) for a church reception & got asked for the recipe!
Linda says
Did you add extra butter to make up for the coconut oil?
Jan says
How many servings per recipe. I am trying to figure out calories per cookie.
Maite Díez says
Thanks for the recipe. I like the cookies although I’d add about 1/4-1/2 cup more brown sugar next time. They aren’t sweet at all.
The only change I made was to replace the crispy brown rice with 3/4 cup chopped toasted pecans.
Also: I was surprised the cookies didn’t spread out more since you advised to space 3” apart. Mine didn’t spread at all.
Instead of cookies, these remind me of little round chunky bread lumps. Good with hot tea.
Lori Matiella Murray says
Can these cookies be made without coconut oil and a more heart friendly oil? Thanks!
Donna M Carbone says
Uh oh, i didnt chill them
Kate says
Can I leave out the,crispy rice?
Erin Collins says
Yes that should work fine!
Joan says
Hi what flour do you recommend to substitute for almond – I’m allergic. Thanks
Kelli says
Hi Erin- I am making these right now and wanted to confirm that we bake at 375 degrees? I am so happy to have stumbled upon your site- 🙂
Thanks,
Kelli
Erin Collins says
Hi Kelli! Yes you bake them at 375 F. I hope they turn out for you!
Kelli says
Absolutely Fabulous! I made these for my husband and our youngest son and I already am preparing for the 2nd batch- we loved them. This is a keeper-
Love your site-
Thanks again,
Kelli
Erin Collins says
Yay thanks for reporting back! I’m so glad they worked out for you!
Angie says
These look great!! My daughter has a dairy allergy…I’m thinking if I use all coconut oil they may spread too much. Hmmmm. I don’t love using palm shortening as much as I do coconut oil but perhaps that may be the ticket…? Or I may use a scant 3/4 cup coconut oil. Anyway…thank you, thank you…these look fun!!
Erin Collins says
Hi Angie! You could definitely try it. I think it might work will all coconut oil if you refrigerate it a little longer, maybe an hour. Earth Balance Buttery Sticks would also work in place of the butter. I hope you like them!
dina says
they look yummy!
Mara says
Thanks very much for the speedy reply…I have them chilling in the fridge right now!
Erin Collins says
Yay! I hope they worked out for you!
Mara says
I don’t see when to add in the 1/4 cup white sugar. In which step should it be added?
Erin Collins says
Whoops! You add it in with the brown sugar. I’ve updated the recipe. Thanks for catching that!