Almond Flour Oatmeal Cookies
Soft and chewy almond flour oatmeal cookies are a gluten-free treat packed with wholesome oats and a hint of sweetness. Perfect for a healthy snack or dessert, these cookies are easy to make and irresistibly delicious!
Ingredients
- 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 optional1/2 cup chopped walnuts (optional)
Instructions
- Start by letting your butter sit out for about an hour to properly soften. Turn your oven on to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, oats, baking soda, salt, and cinnamon.
- In a large bowl, cream together your softened butter and both sugars. You’ll know it’s ready when the color changes from dark brown to a lighter, caramel shade.
- Beat in the egg and vanilla until just combined – about 30 seconds.
- 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.
- Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie – they’ll spread a bit.
- 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.
- 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.