No mixer or chill time required for this easy oatmeal cookie recipe. Prepare these Almond Flour Oatmeal Cookies as is or mix-in your favorite cookie toppings for even more flavorful cookies. Entertaining this season? Have dessert ready in a hurry with an extra stash of these gluten free oatmeal cookies stored in the freezer.
Happy Holiday Season
Whether you’re the baker in the family, it’s someone you love or maybe you have a friendly neighbor who likes to share food, desserts are probably surrounding your life at the moment. And that’s okay. Enjoy the foods that you want to. But, that doesn’t mean the desserts can’t include some healthy ingredients too.
So let’s mix some in.
Gluten free oatmeal cookies
Oatmeal is not just for breakfast. Add more whole grain & fiber to your desserts too with this easy oatmeal cookie recipe. Plus, this oat cookies recipes is gluten free — just make sure to use oats that are labeled gluten free.
Another key ingredient to these oatmeal cookies is the use of almond flour. If snacking on whole nuts isn’t your favorite thing, use ground up nuts instead. They can be mixed into dips, blended in drinks, tossed into salads, or ground into a fine powder & used as flour in baking.
More almond flour desserts
- Can’t decide between chocolate & vanilla? Have both, swirled together in these Marble Cashew Cake Bars
- Skip baking banana bread and make these Banana Nut Energy Bites with browning bananas that need a recipe ASAP.
- Sandwich fruit between to giant cookies to create this Chocolate Chip Cookie Burger Cake
Watch how to make these cookies
How to make a flax egg
Often found in vegan and egg-free baking, ground flax seeds—also called flax meal—can be used as an egg replacement.
To make a flax egg, combine 1 tablespoon of flax meal with water (2 tablespoons + 2 teaspoons). Let it sit (at room temperature or in the refrigerator) for 7-10 minutes, to allow the mixture to thicken and gel.
More ways to use ground flax
In addition to being used as a vegan egg substitute, the ground seeds can be added straight into recipes. Here are some ways to incorporate flax meal:
- Riced Broccoli Egg Muffins
- Topping or sprinkle for yogurt or cut watermelon cubes
- In place of breadcrumbs in a recipe
- Mixed into tuna fish salad
Cookie mix ins
Customize the flavor of these cookies by mixing in your favorite combinations.
- chocolate chips
- dried fruits (apples, raisins or craisins)
- pomegranate seeds
- chopped nuts
- sprinkles
- chocolate candy pieces
FAQS
Yes. Scoop the dough onto a baking sheet and place in the freezer. Once firm, transfer to sealed container.
Remove cookies from freezer and bake them as described above. To help the cookies spread properly, flatten them slightly with the palm of your hand before baking.
Almond Flour Oatmeal Cookies
No mixer or chill time required for these delicious, soft and chewy, almond flour oatmeal cookies. (Gluten-free and Egg-free)
Ingredients
- 1 tablespoon flax meal
- ½ cup unsalted butter, at room temperature
- ⅓ cup light brown or coconut sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1½ cups rolled oats*
- 1 ¼ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- Your choice of mix ins, optional
Icing (Optional)
- ¼-½ cup powdered sugar
- cinnamon
- vanilla paste or extract
Instructions
Preheat oven to 350⁰F and line a large baking sheet with parchment paper.
In a small bowl prepare the flax egg: Mix flax meal with 2 tablespoons + 2 teaspoons of water. Set aside for 5-7 minutes, until gelled.
Meanwhile, in a mixing bowl, cream together the butter and sugar. Stir in the honey, vanilla extract and the flax egg.
Add the remaining dry ingredients. Mix together until combined. Stir in any mix in .
Roll the cookie dough into 1 tablespoon size balls. Arrange on parchment paper lined baking sheet about 2" apart (cookies will spread). Flatten slightly with the palm of your hands.
Bake 10-12 minutes, until golden.
The cookies will be too soft to remove from the parchment straight out of the oven. Allow them to cool (either on the baking tray or another flat surface) before attempting to lift off the paper.
Iced Oatmeal Cookies
Add a dash of cinnamon to the powdered sugar and a few drops of vanilla. Stir in water, a teaspoon at a time. Mix until the glaze can easily drip off a spoon. Add more water/powdered sugar if necessary.
Drizzle the icing over cooled cookies. Allow glaze to dry completely before handling.
Storage
Keep cookies in an airtight container/bag in the freezer. Remove 15-20 minutes before serving.
Notes
If you need these cookies to be gluten free, make sure to purchase oats that are labeled "Gluten Free."
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Nutrition Information:
Yield: 17 Serving Size: 2 cookiesAmount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 138mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 3g
Does not including the icing.
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This recipe has a lot of great info!
I love baking with almond flour, these cookies look delicious!