These almond flour oatmeal cookies are the perfect addition to your holiday cookie platter! They are incredibly soft, chewy, and so delicious with a hint of cinnamon and a slight nutty flavor from the almond flour. The best part is they are so easy to make! The dough comes together fast with simple ingredients and doesn't need to be chilled before rolling and baking.
What is Almond Flour?
Almond flour is made purely from blanched almonds that have been ground into a very fine powder. It's a great gluten and carb-free alternative that adds a delicious taste and texture to a lot of recipes. It's also one of the main ingredients used to make macarons!
Almond Meal vs. Almond Flour
Both almond meal and almond flour are made from ground almonds, however, almond flour is made from peeled (skins removed) almonds, whereas almond meal is made from ground whole almonds. Almond flour is finer and has a consistency that is pretty similar to regular flour, almond meal is grainy and tends to be more oily than almond flour. For this recipe, almond flour works best.
Old-fashioned vs. Quick-Cooking Oats
Both old-fashioned and quick-cooking oats can be used to make oatmeal cookies, but the textures will be different. Old-fashioned oats are thicker and take longer to cook, so the cookies will have more texture and be chewier with a slight 'bite'. Quick-cooking oats make softer cookies without any hardness from the oats.
Ingredients for Almond Flour Oatmeal Cookies
- Almond flour: You can find almond flour online or at most grocery stores in the baking aisle.
- Oats: I used quick-cooking oats, which makes a softer cookie, but you can also use old-fashioned oats for a thicker, chewier cookie.
- Baking powder & baking soda: Leaveners that make the cookies soft and fluffy. Without these the cookies would be thin and crispy.
- Ground cinnamon
- Salt: If your butter is salted reduce the added salt to ¼ teaspoon.
- Butter: 1 stick, unsalted and softened to room temperature.
- Granulated sugar & brown sugar: Using both sugars gives these cookies the best texture and makes them extra chewy from the molasses in the brown sugar.
- Egg: One large egg binds the dough and adds flavor and texture.
- Vanilla extract
- Cinnamon chips: I love the flavor of cinnamon baking chips in these cookies, but feel free to leave them out or use chocolate chips if you'd prefer.
How to Make Almond Flour Oatmeal Cookies
- Set your oven rack to the middle position and preheat your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the almond flour, oats, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a larger bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar, until well combined, light, and fluffy.
- Mix in the large egg and vanilla extract until combined. Wipe the sides of the bowl with a rubber spatula.
- In 2-3 additions, add the dry ingredients and mix until the dough comes together. Fold in the chocolate chips, if using.
Scoop about 2 tablespoons of the cookie dough at a time and roll the dough into a ball with the palms of your hand. Gently flatten each ball of dough and arrange them on your prepared baking sheet, about 1-inch apart.
Bake the cookies, one baking sheet at a time, for 12 minutes each. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a plate or a cooling rack.
Store the baked cookies in an airtight container and keep them at room temperature for 1-2 weeks.
More Cookie Recipes
- Frosted Sugar Cookies
- Matcha Cookies
- Peanut Butter Cookies
- Raspberry Macarons
- Chocolate Chip Cookies
Almond Flour Oatmeal Cookies
- Electric mixer
- baking sheet
- 1 and ½ cups almond flour
- 1 and ½ cups quick-cooking oats*
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter (1 stick), softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cinnamon or chocolate chips, optional
- Arrange your oven rack to the middle position and preheat your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, use a whisk to mix the almond flour, oats, salt, ground cinnamon, baking powder, and baking soda. Set aside.
- In a larger bowl, use an electric mixer to beat the softened butter until smooth and creamy. Add the granulated sugar and brown sugar and mix until combined, light, and fluffy. Add the egg and vanilla extract until combined. Wipe down the sides of the bowl with a rubber spatula.
- In 2-3 additions, add the dry ingredients and mix until the dough comes together. Fold in the cinnamon/chocolate chips, if using.
- Scoop about 2 tablespoons of the cookie dough at a time and roll the dough into a ball with the palms of your hand. Gently flatten each ball of dough and arrange them on your prepared baking sheet, about 1-inch apart.
- Bake the cookies, one baking sheet at a time, for 12 minutes each. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a plate or a cooling rack.
The texture of these cookies is spot on. I used monk fruit instead of sugar to make them more diabetic-friendly for my mom (she is pre-diabetic). She is so excited to have a cookie that is good for her and that tastes amazing. I made both plain and chocolate chip (Lily’s). I think I prefer the plain ones, but she loves the chocolate chip. Thank you for this recipe!
do NOT add 1/2 cup of cinnamon, I think she means cinnamon chips perhaps?
Yes, ½ cup cinnamon chips or ½ cup chocolate chips.
I love cinnamon so I added it. I don’t use cinnamon chips.