Almond Flour Oatmeal Cookies
These almond flour oatmeal cookies are soft, chewy and EASY to make! Add raisins or chocolate chips if you like - nobody will guess these are gluten-free.
Servings 18 servings
- 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
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.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much if needed.
Here are some notes about the ingredients/substitutions:
- 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.
Calories: 236.3kcal | Carbohydrates: 16.06g | Protein: 5.23g | Fat: 18.14g | Saturated Fat: 6.71g | Cholesterol: 31.74mg | Sodium: 149.82mg | Potassium: 35.23mg | Fiber: 2.43g | Sugar: 9.64g | Vitamin A: 183.98IU | Calcium: 53.4mg | Iron: 1.05mg