Gluten Free Almond Flour Oatmeal Cookies
Almond Flour Oatmeal cookies are crispy, chewy, and generously studded with chocolate chips. Gluten-free, and delicious as dessert or afternoon snack!
Servings: 10 (makes 21 cookies)
Calories: 214kcal
Ingredients
- 1 stick butter softened (4 oz.)
- ½ cup brown sugar packed (100g)
- ¼ cup granulated sugar 50g
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cup almond flour 175g
- 1 ½ cup old-fashioned oats 150g
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup chocolate chips or ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line one or more baking sheets with parchment paper.
- Make sure butter is quite soft—if not, pop in the microwave for a few seconds to soften.
- In a large bowl, mix together butter, brown sugar, and granulated sugar with a wooden spoon until well-combined.
- Add egg and vanilla extract, and stir again.
- Then, stir in almond flour, rolled oats, baking soda, cinnamon, and salt.
- When fully combined, stir in chocolate chips.
- Chill dough in refrigerator for 20-30 minutes.
- Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball.
- Place cookie balls on the parchment paper-lined baking sheet a couple of inches apart.
- Bake for 12-15 min, until you can smell them, and they are lightly browned on top.
- Put the cookie sheet on a cooling rack and let sit for 3 minutes to let cookies firm up.
- Then remove cookies and place directly on cooling rack to finish cooling.
Video
Notes
- I recommend using weights to measure ingredients rather than cup measures, whenever possible. It gives you a much more accurate measurement since the volume of ingredients like almond flour can be quite different with different brands.
- Cookie dough can rest in the fridge for up to 24 hours before baking, either in a bowl or already scooped into cookie balls.
- To make sure this recipe is completely gluten-free, check your oats to make sure they are certified gluten-free. Some oats are made in processing facilities that are not gluten-free.
- You can use light brown sugar or dark brown sugar for this recipe, or a combination of the two. Dark brown sugar will give you more of a molasses flavor in your cookies.
- Other ingredients can be used as a replacement for the chocolate chips: try raisins, dried cranberries, coconut, butterscotch or white chocolate chips.
- Baked cookies can be stored at room temperature in an airtight container for up to 5 days. Baked cookies can be frozen for up to 3 months.
- Unbaked cookie dough balls can also be frozen for up to 3 months. Just roll dough into balls and place on a parchment- or wax paper-lined plate in the freezer until firm. Then you can put the cookie dough balls into a freezer-safe ziplock bag and take out however many you want, whenever you want.
Nutrition
Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 127mg | Fiber: 3g | Sugar: 15g
