Almond Flour Oatmeal Cookies
These almond flour oatmeal cookies are quick to make with crisp edges and tender centers, perfect for a wholesome dessert or snack.
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.
Notes
For gluten-free cookies, use certified gluten-free oats. You can replace butter with coconut oil for a dairy-free option; however, flavor and texture will vary slightly.