Almond Flour Oatmeal Cookies
I still remember the first time I flipped a golden batch of these almond flour oatmeal cookies out of the oven — crisp edges, tender centers, and a warm, nutty aroma that filled the kitchen. This recipe blends the toasty nuttiness of almond flour with the chewy comfort of oats to make a simple cookie you can pull together any evening or pack in a lunchbox. It’s quick, approachable, and makes about 18–24 cookies depending on size — perfect when you want a slightly more wholesome cookie without fuss.
Why you’ll love this dish
These almond flour oatmeal cookies hit a sweet spot: they feel homey and slightly rustic, yet use almond flour for added protein and a richer flavor. They’re best when you want a cookie that’s not overly sweet and that pairs well with coffee or a glass of milk. If you enjoy desserts with texture and a hint of nuttiness, these will quickly become a go-to.
“Easy to make, reliably chewy, and just the right amount of nutty — the cookies everyone asks for seconds of.”
This recipe is also a great bridge if you’re experimenting with lower-gluten baking; for more ideas on flour-free treats, I like to compare textures with a citrus almond cake I often bake for dessert inspiration.
How this recipe comes together
Before you dive into the ingredient list, here’s the quick process so you know what to expect: you’ll whisk dry ingredients, cream butter with sugar, add egg and vanilla, combine everything into a soft dough, drop tablespoonfuls on a lined sheet, and bake until the edges are golden. No chilling required, so total hands-on time is low — about 15 minutes — and bake time is 10–12 minutes.
What you’ll need
- 1 cup almond flour (lightly packed) — for nuttiness and tenderness
- 1 cup oats (old-fashioned or quick oats both work)
- 1/2 cup brown sugar (packed) — gives chew and depth
- 1/2 cup butter, softened — for richness (see substitutions below)
- 1 teaspoon vanilla extract — flavor bridge
- 1/2 teaspoon baking soda — gentle lift
- 1/4 teaspoon salt — balances sweetness
- 1 egg — binds and helps structure
Notes and substitutions:
- To make these gluten-free, use certified gluten-free oats. You can also swap butter for coconut oil for a dairy-free option, but flavor and texture will shift slightly.
- Want a slightly cakier cookie? Add a tablespoon of milk or a second egg white.
I sometimes riff on this oat-forward texture using an oatmeal cookie base from a different recipe when I want extra chew for comparison.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the almond flour, oats, brown sugar, baking soda, and salt until evenly combined.
- In a separate bowl, cream the softened butter and brown sugar with a spoon or mixer until smooth and slightly fluffy. Beat in the egg and vanilla until the mixture is homogenous.
- Pour the wet mixture into the dry ingredients. Fold gently until a cohesive dough forms. Don’t overmix — you want the oats intact for texture.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each mound with the back of the spoon if you prefer a flatter cookie.
- Bake 10–12 minutes, or until the edges are golden and centers set. Rotate the sheet halfway through if your oven has hot spots.
- Transfer cookies to a wire rack to cool for at least 5 minutes before eating.
For another variation in technique and texture that I sometimes consult, this flourless cake recipe gives good notes on almond-based baking methods that informed my approach.
Best ways to enjoy it
- Serve warm with a pat of butter or a drizzle of honey for breakfast-like indulgence.
- Pair with a latte or black tea for an afternoon pick-me-up.
- Arrange on a simple wooden board with fresh fruit and nuts for a casual dessert platter.
- Crumble over vanilla yogurt for a textured parfait.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a slice of apple or a folded paper towel in the container to keep them moist.
Refrigerator: Keep for up to 1 week in an airtight container. The fridge can firm them up — bring to room temperature before serving.
Freezing: Freeze cooled cookies in a single layer on a sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in a 300°F oven for 5–7 minutes.
Always cool completely before storing to avoid condensation and sogginess. If cookies contain perishable add-ins (cream cheese, fresh fruit), refrigerate and consume within 2–3 days.
Pro chef tips
- Use room-temperature butter so it creams easily and incorporates air for a lighter bite.
- Measure almond flour by spooning it into the cup and leveling — don’t pack tightly. Too much almond flour makes cookies dry.
- If you want more chew, use old-fashioned oats; for a softer texture, use quick oats.
- Don’t skip the baking soda — it helps the cookies spread and brown properly.
- For evenly sized cookies, use a small cookie scoop. That ensures uniform baking.
Creative twists
- Chocolate chip: Fold 1/2 cup dark or milk chocolate chips into the dough.
- Cinnamon-apple: Add 1/2 teaspoon cinnamon and 1/3 cup finely diced apple (pat dry) to the mix.
- Coconut-almond: Stir in 1/3 cup shredded coconut and replace 2 tablespoons of almond flour with almond meal for a denser texture.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) and swap butter for solid coconut oil. Texture will be slightly different but still tasty.
Your questions answered
Q: How long do these cookies take from start to finish?
A: Hands-on time is about 15 minutes; bake time is 10–12 minutes. Allow extra for cooling — plan 30–40 minutes total.
Q: Can I use all-purpose flour instead of almond flour?
A: You can, but the texture changes. Use about 3/4 cup all-purpose flour in place of 1 cup almond flour and watch the dough — it may need a touch more butter or an extra egg to match moisture.
Q: Are these cookies gluten-free?
A: They can be if you use certified gluten-free oats. Almond flour itself is gluten-free.
Q: My cookies spread too much — what went wrong?
A: Often the butter was too warm or the dough under-measured for almond flour. Chill the dough 10–15 minutes next time or reduce butter by a tablespoon.
Q: Can I add mix-ins like nuts or dried fruit?
A: Yes — fold in up to 1/2 cup total of chips, nuts, or fruit. If using moist add-ins (like fresh fruit), reduce moisture elsewhere or add a short chill.
Conclusion
If you want to compare texture or flavor ideas while experimenting, this Bojon Gourmet Almond Flour Oatmeal Cookies recipe is a useful reference for a soft-and-chewy approach. For a gluten-free, straightforward take with extra tips, check out this Vanilla Bean Cuisine almond flour oatmeal cookies guide.
Almond Flour Oatmeal Cookies
Ingredients
Dry Ingredients
- 1 cup almond flour lightly packed
- 1 cup oats old-fashioned or quick oats
- 1/2 cup brown sugar packed for chew and depth
- 1/2 teaspoon baking soda for gentle lift
- 1/4 teaspoon salt balances sweetness
Wet Ingredients
- 1/2 cup butter softened
- 1 teaspoon vanilla extract for flavor
- 1 large egg binds and helps structure
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, stir together the almond flour, oats, brown sugar, baking soda, and salt until evenly combined.
- In a separate bowl, cream the softened butter and brown sugar with a spoon or mixer until smooth and slightly fluffy.
- Beat in the egg and vanilla until the mixture is homogenous.
- Pour the wet mixture into the dry ingredients and fold gently until a cohesive dough forms. Avoid overmixing to keep the oats intact for texture.
Baking
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each mound with the back of the spoon if you prefer a flatter cookie.
- Bake for 10–12 minutes, or until the edges are golden and centers are set. Rotate the sheet halfway through baking if needed.
- Transfer cookies to a wire rack to cool for at least 5 minutes before eating.
