Almond Flour Oatmeal Cookies (Gluten Free)
User Reviews
5
Almond Flour Oatmeal Cookies (Gluten Free)
Description
Almond Flour Oatmeal Cookies are made by creaming softened butter with brown sugar, then mixing in eggs, vanilla, and baking soda. Almond flour and gluten-free oats are folded in to create a thick dough, with dark chocolate chips stirred through. Scooped dough balls get pressed gently by hand before baking at 350°F.
The baking process involves an initial 9-minute bake, followed by removing the pan and dropping it a few inches onto the countertop to release air bubbles and encourage spreading. The pan returns to the oven for another 2-3 minutes until the cookies are set but remain soft inside.
These cookies offer a slightly chewy texture with a nutty flavor from almond flour and gentle sweetness. They store well at room temperature or refrigerated, and freeze nicely for longer storage.
Using old fashioned oats and checking for gluten-free certification assures the right texture and dietary needs. The double bake method helps avoid dense or overly puffy cookies.
Ingredients
- ¾ cup brown sugar or coconut sugar
- ½ cup butter or coconut oil or Vegan butter, softened
- 2 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups almond flour
- 2 cups oats see note, gluten free
- ¾ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
- Add in egg, vanilla and baking soda. Mix until combined.
- Then, mix in almond flour and oats.
- Fold in chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
- Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
- Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
- Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack.
Notes
- Brown sugar or coconut sugar may be used interchangeably depending on preference.
- Use old fashioned oats labeled gluten free for best cookie texture and safety.
- After first bake, remove pan and drop it a few inches on countertop 2-3 times (wear oven mitts) to remove air bubbles and help cookies spread evenly.
- Bake only until cookies are set in the middle to keep them tender; avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge up to 7 days.
- Cookies freeze well for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 149mg | 6% |
| Potassium | 121mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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