Almond Flour Oatmeal Cookies
These chewy, nutty cookies are gluten-free and made with almond flour and rolled oats, perfect for snacks or dessert.
Ingredients
Dry Ingredients
- 2 cups almond flour finely ground is best
- 1 cup gluten-free rolled oats quick oats can be used in a pinch
- 1/2 cup chocolate chips dairy or vegan as preferred
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup or honey maple for vegan
- 1/4 cup coconut oil melted, neutral oil like avocado can substitute
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, gluten-free oats, baking soda, and salt until airy.
- In a separate bowl, whisk melted coconut oil, maple syrup (or honey), and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until the dough is uniform and holds together.
- Fold in chocolate chips.
- Use a tablespoon to scoop dough and place rounds about 2 inches apart on the prepared sheet.
- Slightly flatten each scoop with the back of the spoon as they won’t spread much.
Baking
- Bake for 10-12 minutes, watching for lightly golden edges. The centers will look soft but will set as they cool.
- Remove from oven and let the cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
To make cookies crisper, replace 2-3 tablespoons of almond flour with a small amount of coconut sugar. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5-7 minutes to refresh chewiness.