Almond Flour Oatmeal Cookies (GF, soft, chewy!)
Servings 18 large cookies
These almond flour oatmeal cookies are just like your favorite chewy traditional oatmeal cookies but made without any wheat. They’re naturally gluten-free and have vegan and dairy-free options.
Ingredients
- 2 1/2 cups (250 grams) finely ground blanched almond flour called ground almonds in many countries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (168 grams) coconut oil melted or unsalted butter
- 1 1/3 cups (266 grams) brown sugar or coconut sugar
- 2 large eggs 50 grams each, out of shell or chia eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups (260 grams) quick oats use GF oats, if you're GF
- 1 1/4 cups (213 grams) chocolate chips divided or 1 1/4 cups (190 grams) raisins
Instructions
- Stir together the dry ingredients in a medium mixing bowl and set aside.2 1/2 cups (250 grams) finely ground blanched almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.3/4 cup (168 grams) coconut oil, 1 1/3 cups (266 grams) brown sugar, 2 large eggs, 1 tablespoon vanilla extract
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats and 3/4 cup chocolate chips (ignore the quantity below - it's a technical issue I can't fix) OR the full amount of raisins , again stirring just until combined.2 3/4 cups (260 grams) quick oats, 1 1/4 cups (213 grams) chocolate chips
- If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable. It should be firm enough if you used finely ground almond flour.
Oven directions:
- Preheat the oven to 350°F (175°C) and line a cookie sheet with a piece of parchment paper.
- Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press them down slightly with your palm.
- Top with remaining chocolate chips (if using chocolate).
- Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
- Let cool completely on the baking sheet.
Air fryer directions:
- Use the air fryer function and set it to 320°F (160°C). Line the basket with parchment paper (if parchment paper can be used in your air fryer).
- Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place about 4" apart on the parchment paper. Press them down slightly with your palm.
- Top with remaining chocolate chips (if using chocolate).
- Bake for 10-13 minutes or until the middle appears to be set and the cookies have evenly browned.
- Remove the basket and let them cool a few minutes in there or until they're firm enough to remove to a wire rack to cool completely.
How to store:
- Store leftovers in an airtight container for up to 1 week. They can also be frozen for 3 months.
Notes
- To make the chia eggs for this recipe, mix together 2 tablespoons of ground chia seed with 6 tablespoons of water until well combined. Let sit for about 1-2 minutes or until goopy like regular eggs.
- For vegan: use coconut oil, chia eggs and vegan chocolate.
- For dairy-free: use coconut oil and dairy-free chocolate.
- For gluten-free: make sure your oats are gluten-free.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 343kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 18mgSodium: 161mgPotassium: 110mgFiber: 3gSugar: 24gVitamin A: 26IUCalcium: 77mgIron: 1mgNet Carbs: 33
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