Almond Flour Oatmeal Cookies (Vegan, GF)
These chewy almond flour oatmeal cookies are vegan-friendly and gluten free. Ready in just 11 minutes once they go in the oven!
Over the past year, I have been branching out in the gluten free dessert area testing out recipes with almond flour. I have found that this also swaps easily for oat flour too.
When it comes to baking, you definitely have to be careful with gluten free recipes. In traditional baking, the gluten is what helps whatever you are cooking to rise along with creating a good texture.
So when you are baking gluten free, there’s ingredients that have to be swapped, measurements have to be changed, if not you may end up with a mess. But don’t worry, because around here I am bringing you all of the healthy recipes so you don’t have to test them yourself!
More Baked Goods That Use Almond Flour:
- Almond Flour Chocolate Chip Cookies
- Almond Flour Snickerdoodles
- Pumpkin Almond Flour Cookies {Vegan}
- Almond Flour Banana Muffins – No added Sugar
Almond Flour Oatmeal Cookie Ingredients
vegan butter – needs to be softened but not melted
brown sugar
coconut sugar
applesauce
vanilla extract
almond flour – do not pack it in! Instead, use a spoon to add the flour to a measuring cup
quick cooking oats – be sure to use a gluten free brand
baking soda
salt
chocolate chips – choose your fave
To use up the rest of your oats, check these oatmeal recipes for more ideas!
How to Make Oatmeal Cookies with Almond Flour
Line two baking sheets with parchment paper and preheat the oven to 350 degrees.
Mix together the softened butter and sugars in a large mixing bowl, then stir in the vanilla and applesauce.
Start adding the almond flour, baking soda, oats, and salt and mix well so all of the ingredients are combined. Note that the cookie dough will be thick at this point.
Fold in the chocolate chips.
Cover the cookie dough bowl with plastic wrap and chill in the fridge for 30 minutes.
Use a spoon or cookie scoop to make the dough balls. Place them on the baking sheet and flatten just a little. If you like a little extra chocolate, you can gently press a few down on the tops. If you like thicker cookies, make sure to keep the dough into balls instead of flattening!
Bake until the edges are slightly golden, which shouldn’t take more than 11 minutes.
Cool the cookies on the tray then transfer them to a wire rack.
Tips For Making
- Be sure you are using almond flour and not almond meal. They are not the same. Almond meal is much more coarse in texture and is made by grinding almond with the skin on. Blanched almond flour is what you will find at the store, where skins have been removed and it’s actually flour.
- Do not overmix the batter.
- Store up to a week in the fridge or at room temp in an air-tight container or bag.
- Freeze individually or in batches for extra freshness.
- This cookie recipe was intended to use almond flour and cannot be swapped for coconut, all-purpose, whole wheat, etc.
More Tasty Cookie Recipes You’ll Love:
- Healthy Gluten Free Carrot Cake Cookies
- Gluten Free Nutella Thumbprint Cookies
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Chocolate Caramel Chip Cookies
- Gluten Free Monster Cookies
- Flourless Chocolate Chip Cookies
Almond Flour Oatmeal Cookies
Ingredients
- 2/3 cup softened vegan butter not melted
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour spooned into measuring cup and leveled. Do not pack!
- 1 ½ cup quick cooking oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper. Set aside.
- In a large mixing bowl: mix together the softened butter and sugars until combined. Stir in the vanilla extract and applesauce.
- Add the almond flour, oats, baking soda and salt to the bowl and mix well to combine. Dough will be thick.
- Fold in the chocolate chips.
- Cover your bowl and place in the fridge. Chill your dough for 30 minutes.
- Scoop out ~ 2 tablespoons of dough and roll into balls. Place on your prepared baking sheets, and flatten cookies slightly. They do not flatten much in the oven. Optional: press ~3 additional chocolate chips on top of each cookie. If you like thicker cookies, do not flatten the dough before baking!
- Bake for 9-11 minutes or until the edges are slightly golden. If you want crispier edges, bake for 11 minutes.
- Allow the cookies to cool completely on the tray before moving them to a wire cooling rack. Enjoy!
