Soft & Chewy Oatmeal Cookies with Almond Flour

Name: Soft & Chewy Oatmeal Cookies with Almond Flour
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ¾ cup (1 ½ sticks) unsalted butter, (softened); 1 cup light brown sugar, (packed); ¼ cup granulated sugar; 2 eggs; 1 tablespoon vanilla extract; 3 cups quick cooking oats (( for gluten free cookies use certified gluten free oats)); 1 ¾ cup almond flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon ((omit for chocolate chip oatmeal cookies)); ¼ teaspoon ground nutmeg ((omit for chocolate chip oatmeal cookies)); 1 ½ cups raisins ((or substitute semisweet chocolate chips))

7 steps

Prep:10minCook:12min

Follow these instructions to make the best soft and chewy almond flour oatmeal cookies from scratch at home! Using almond flour (homemade or store-bought) plus quick cooking oats, these irresistible gluten-free oatmeal cookies take just 20 minutes to make! Chocolate chip and raisin mix-ins optional.

Updated at: Thu, 21 Nov 2024 17:05:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories165.8 kcal (8%)

Total Fat8.5 g (12%)

Carbs20.7 g (8%)

Sugars13.1 g (15%)

Protein3 g (6%)

Sodium73.5 mg (4%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

¾ cupunsalted butter

softened

1 cuplight brown sugar

packed

¼ cupgranulated sugar

2eggs

1 tablespoonvanilla extract

3 cupsquick cooking oats

for gluten free cookies use certified gluten free oats

1 ¾ cupalmond flour

1 teaspoonbaking soda

½ teaspoonsalt

1 ½ teaspoonsground cinnamon

omit for chocolate chip oatmeal cookies

¼ teaspoonground nutmeg

omit for chocolate chip oatmeal cookies

1 ½ cupsraisins

or substitute semisweet chocolate chips

Instructions

Step 1

Preheat 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

Step 2

In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.

Step 3

Add eggs and vanilla extract. Beat until well combined.

Step 4

On low speed mix in oats, almond flour, baking soda, salt, cinnamon, and nutmeg (if making oatmeal raisin cookies) until well combined. Cookie dough will be very thick, and if not using a stand mixer, may have to be stirred by hand at this point. Stir in raisins or chocolate chips. (To help bind the dough together more, refrigerate for 1 hour before scooping onto baking sheets. You will have to add 1-2 minutes to the baking time.)

Step 5

Use a medium cookie scoop to drop dough onto lined baking sheets, about 2 inches apart. If you don't have a cookie scoop use 2 spoons to scrape dough onto cookie sheet.

Step 6

Bake for 12-15 minutes, or until edges are golden brown and set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.

Step 7

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