Soft & Chewy Almond Flour Oatmeal Cookies
With crispy edges and gooey middles, these almond flour oatmeal cookies are so simple to make with 10 ingredients, 1 bowl, and 30 minutes. Add chocolate chips or chunks, or stir in cinnamon and raisins – you do you! Gluten-free and can easily be made dairy-free.
Ingredients
- 1 cupgluten-free old-fashioned rolled oats
- 8 tablespoonsunsalted butter, melted
- ½ cuppacked light brown sugar
- ¼ cuporganic granulated cane sugar
- 1 largeegg (2 ounces out of the shell
- 1 teaspoonvanilla extract ((omit for raisin cookies
- 1 cup+ 2 tablespoons (130 g) bob's red mill blanched almond flour
- ¼ cuptapioca flour or corn starch
- ¾ teaspoonfine sea salt
- ½ teaspoonbaking soda
- 6 ouncescoarsely chopped bittersweet chocolate or chocolate chips (60-70% cacao mass
- flaky salt for sprinkling (optional
- 1 teaspoonground cinnamon
- ⅛ teaspoonnutmeg ((freshly grated is the best
- ½ cupraisins ((covered with boiling water for five minutes, drained, and squeezed dry
Directions
- 1
Position a rack in the upper third of the oven and preheat to 375ºF. Line two rimless cookie sheets with parchment paper.
- 2
Spread the oats on a small baking sheet lined with parchment paper. Toast the oats until golden and fragrant, about 5 minutes. Remove from the oven and let cool to room temperature.
Make the cookie dough
- 1
Place the white and brown sugars in a large bowl. Stir in the melted butter and let cool to warm.
- 2
Stir in the egg and vanilla (if using) until smooth.
- 3
Place a mesh strainer over the bowl and sift in the almond and tapioca flours, baking soda, and salt (and spices, if using). If some of the almond flour won't go through, add whatever is left in the strainer to the bowl.
- 4
Stir the dough vigorously to combine, then stir an additional 60 strokes. This activates the stickiness of the tapioca flour which makes extra sturdy and chewy cookies.
- 5
Stir in the toasted, cooled oats and chocolate or raisins until combined.
- 6
Let the dough sit for a few minutes until thick enough to scoop, or chill briefly.
Bake the cookies
- 1
Form the dough into balls that are about 2 ½ tablespoons large (a #24 cookie scoop works well).
- 2
Place the dough balls on the prepared cookie sheets, spacing them 2-3 inches apart.
- 3
Top each dough ball with a pinch of flaky salt, if using.
- 4
Bake the cookies at 375ºF until the edges are set and starting to color but the centers are puffed and look underbaked, 8-12 minutes.
- 5
Remove the cookies from the oven and pull them, parchment and all, onto wire racks to cool. They will be delicate at first, but will continue to firm up as they cool.
- 6
Store the cookies at room temperature for up to 5 days.