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.
What if u don’t have coconut oil?
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!
Can I use quick cooking oats and not grind them into flour? Would this work well?
Delicious! I made these (without coconut) for a church reception & got asked for the recipe!
Did you add extra butter to make up for the coconut oil?
How many servings per recipe. I am trying to figure out calories per cookie.
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.
Can these cookies be made without coconut oil and a more heart friendly oil? Thanks!
Uh oh, i didnt chill them
Can I leave out the,crispy rice?
Yes that should work fine!
Hi what flour do you recommend to substitute for almond – I’m allergic. Thanks
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
Hi Kelli! Yes you bake them at 375 F. I hope they turn out for you!
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
Yay thanks for reporting back! I’m so glad they worked out for you!
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!!
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!
they look yummy!
Thanks very much for the speedy reply…I have them chilling in the fridge right now!
Yay! I hope they worked out for you!
I don’t see when to add in the 1/4 cup white sugar. In which step should it be added?
Whoops! You add it in with the brown sugar. I’ve updated the recipe. Thanks for catching that!