Almond Flour Oatmeal Cookies
These almond flour oatmeal cookies hit that sweet spot between hearty and indulgent. Make these when you want something more substantial than regular cookies but aren’t willing to give up on having an actual treat.
The almond flour adds richness and keeps them tender, while the oats give them a satisfying chew and nutty flavor. They’re sturdy enough to pack in lunch boxes or take on hikes, but still feel special with a cup of afternoon coffee. The dough comes together quickly with pantry ingredients, and you can customize them with chocolate chips or dried fruit. They’ll stay fresh for several days in an airtight container, though they rarely last that long in my house.
What you need for Almond Flour Oatmeal Cookies
1 cup almond flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup softened butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
How to make Almond Flour Oatmeal Cookies
Let me walk you through making these chewy, nutty cookies that I’ve made countless times. They’re a bit more delicate than regular oatmeal cookies because of the almond flour, but the texture is absolutely worth it.
1. Start by letting your butter sit out for about an hour to properly soften – you should be able to easily press your finger into it, but it shouldn’t be melty or greasy. Turn your oven on to 350°F and line two baking sheets with parchment paper (don’t skip the parchment – these cookies can stick).
2. In a medium bowl, whisk together the almond flour, oats, baking soda, salt, and cinnamon. The almond flour tends to clump, so use your fingers to break up any lumps you see – this ensures even cookies.
3. In a large bowl, cream together your softened butter and both sugars. I use an electric mixer for about 2-3 minutes until the mixture gets lighter in color and slightly fluffy. You’ll know it’s ready when the color changes from dark brown to a lighter, caramel shade.
4. Beat in the egg and vanilla until just combined – about 30 seconds. Scrape down the sides of the bowl with a spatula to make sure everything’s evenly mixed.
5. Add your dry ingredients to the wet mixture in two batches, mixing on low speed until just combined. The dough will be slightly sticky but should hold together well. If you’re using chocolate chips and walnuts, fold them in now with a spatula.
6. Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie – they’ll spread a bit. Give each dough ball a gentle press with your palm to flatten slightly, but don’t smash them.
7. Bake for 10-12 minutes, rotating the pan halfway through. Here’s the key to perfect texture: take them out when the edges are just turning golden brown, but the centers still look slightly underbaked and soft. The cookies will continue cooking on the hot baking sheet.
8. Let them cool on the baking sheet for 5 minutes – they’re fragile when hot and will fall apart if you try to move them too soon. After 5 minutes, transfer to a wire rack to cool completely. You’ll know they’re ready to move when you can slide a spatula underneath without the cookie bending.
Makes about 24 cookies that will stay fresh in an airtight container for 4-5 days, though they’re best within the first 2 days while the edges are still slightly crispy.
RECIPE NOTES & TIPS
• Don’t substitute regular flour 1:1 for almond flour – they behave totally differently
• Room temp ingredients matter here – cold eggs will make your butter clump
• If dough feels too sticky, chill for 30 mins before scooping
• Natural almond flour works better than blanched – gives better texture
• Cookie scoop is worth buying for even sizing
• These brown fast – start checking at 9 minutes
SERVING SUGGESTIONS
• Perfect with:
– Cold milk (classic combo)
– Hot coffee or tea
– Vanilla ice cream for cookie sandwiches
• Serve slightly warm for best texture
• Drizzle with dark chocolate for fancy occasions
OCCASION TWEAKS
• Bake sales: Make smaller for more servings
• Holidays: Add cranberries + orange zest
• Gift giving: Package in mason jars with ribbon
• Potlucks: Make bar version in 9×13 pan
• Kids: Add mini M&Ms instead of nuts
STORAGE & LEFTOVERS
• Counter: 4-5 days in airtight container
• Freezer:
– Dough balls freeze great (3 months)
– Baked cookies freeze well (2 months)
• Refresh stale cookies: 10 secs in microwave
• Don’t refrigerate – makes them go stale faster
