Soft & Chewy Almond Flour Oatmeal Cookies
Ingredients
- 1 cgluten-free old-fashioned rolled oats
- 8 tbspunsalted butter
melted
- ½ cpacked light brown sugar
- ¼ corganic granulated cane sugar
- 1 largeegg (2 ounces out of the shell
- 1 tspvanilla extract ((omit for raisin cookies
- 1 c+ 2 tablespoons bob's red mill blanched almond flour
130 g
- ¼ ctapioca flour or corn starch
- ¾ tspfine sea salt
- ½ tspbaking soda
- 6 ozcoarsely chopped bittersweet chocolate or chocolate chips (60-70% cacao mass
- flaky salt for sprinkling (optional
- 1 tspground cinnamon
- ⅛ tspnutmeg ((freshly grated is the best
- ½ craisins ((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.
Soft & Chewy Almond Flour Oatmeal Cookies
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About this Recipe
Craving a cookie that hits all the right notes—crispy on the edges, delightfully gooey in the middle, and incredibly easy to make? Our Soft & Chewy Almond Flour Oatmeal Cookies deliver just that, ready in about 30 minutes using only one bowl. These naturally gluten-free cookies are destined to become your new favorite. The magic behind these almond flour oatmeal cookies lies in the blend of blanched almond flour and gluten-free rolled oats, creating a unique texture that's both satisfyingly crisp and tender. Plus, the clever one-bowl method means less cleanup and more time enjoying your homemade treats. This recipe stands out by achieving that perfect balance of chewiness and a hint of crispness without relying on traditional wheat flour.
Prepare for a symphony of textures with every bite: perfectly crispy edges giving way to a wonderfully gooey, tender center. The old-fashioned rolled oats provide a satisfying chewiness, while the almond flour lends a delicate richness. You'll find these cookies strike a harmonious balance of sweet and comforting flavors. This naturally gluten-free cookie recipe is incredibly versatile and straightforward, perfect for bakers of all skill levels, delivering a classic comfort with a delicious twist.
These almond flour cookies are wonderfully adaptable to your cravings. For a classic favorite, stir in coarsely chopped bittersweet chocolate or your favorite chocolate chips (60-70% cacao mass is recommended). If you're leaning towards a more spiced, wholesome treat, omit the vanilla and instead use ground cinnamon and nutmeg, folding in plump, drained raisins. To make them dairy-free, simply use a plant-based butter alternative.
Perfect for an afternoon pick-me-up, a cozy dessert, or sharing with friends and family, these cookies pair beautifully with a glass of milk or a warm cup of coffee. A sprinkle of flaky salt on top before baking adds a gourmet touch that truly elevates the flavor.