Almond Flour Oat Cookies

Name: Almond Flour Oat Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 cookies
Ingredients: ⅓ cup smooth raw almond butter; scant ½ cup organic cane sugar; 2 tablespoons non-dairy milk; 2 teaspoons vanilla extract; 1 cup fine almond flour (110 g); ½ cup rolled oats; 1 teaspoon ground cinnamon; ¼ teaspoon fine sea salt, optional

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
12 cookies
Calories
142 kcal
Course
Dessert
Cuisine
American

Almond Flour Oat Cookies

Finn Russell

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These versatile almond flour oat cookies are delightfully sweet, crisp-yet-chewy, very easy to make, and ready in 25 minutes! Try them with different spices and extracts, orange zest, raisins, or chocolate chips. This recipe is FREE from eggs, dairy, gluten, soy, coconut, and oil.

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Ingredients

Servings

⅓ cup smooth raw almond butter
scant ½ cup organic cane sugar or another granulated sugar such as light brown, coconut, or date
2 tablespoons non-dairy milk
2 teaspoons vanilla extract
1 cup fine almond flour (110 g)
½ cup rolled oats certified gluten-free, if needed
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt, optional omit if using salted almond butter

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Instructions

Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment paper or silicone mat. Tip: during testing, we preferred the crispier texture produced by the Silpat mat.
In a mixing bowl cream together the almond butter, sugar, milk, and vanilla. Add the almond flour, oats, cinnamon, and salt, if using. Stir to combine. If the dough seems too dry, add just ½ tablespoon milk and mix again. If including additions like chocolate chips, fold those in now. Alternatively, you can press chocolate chips into the tops after flattening the cookies in Step 4.
Use a tablespoon to scoop up a scant 2 tablespoons of dough (30 grams) per cookie. Roll between your palms to form a smooth ball, and place on the baking sheet.
Cut a small square of parchment paper, and locate a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. The cookies should be about ⅓-inch thick and 3 inches in diameter. Tip: you can actually vary the thickness depending on the desired texture of the cookies. Make them thinner for crispy cookies or a little bit thicker for chewier cookies.
Bake for 11 to 13 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check them at the 10 minute mark. Note: the cookies will be very soft right out of the oven but will crisp up as they cool. Let the cookies cool on the pan for 5 minutes, then slide the mat/parchment onto a cooling rack. Let cool completely before storing.

Notes

How to Store
Once the cookies are completely cool, store in an airtight container at room temperature for a few days or in the refrigerator for up to a week. Can also be frozen.