• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
  • Start Here
  • Recipes
  • Resources
  • About
  • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Resources
    • About
    • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies

    Almond Flour Oatmeal Cookies {Dairy Free}

    Published: Sep 21, 2021 by Christine · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video Print Recipe
    up close image of almond flour oatmeal cookies

    Hearty, sweet and bursting with flavor, these almond flour oatmeal cookies are packed with oats and make a terrific snack. This one-bowl recipe uses chocolate chips as a mix in, but raisins, cranberries, even dark chocolate would be excellent as well. They're a simple, easy and delicious cookie jar essential!

    up close bite of cookie

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why this recipe is the Best!

    When a sweet tooth creeps in, this is the cookie recipe to reach for! Everyone will love the tasty, chewy, tender cookie and you'll love the fact that they're quick to prep! Not only that, they're also:

    • Made in one bowl
    • Dairy free
    • Versatile for different mix-ins
    • Great for longer storage
    • Perfect for making ahead

    There aren't many cookie recipes out there that actually taste amazing days later (see these pumpkin cookies for another one!) but these oatmeal cookies definitely hit the mark. They're along the same lines as this spice cake and this strawberry cake, delicious, even several days later.

    overheat shot of baked cookies

    Cookie baking pro tips

    Most cookies follow the same basic pattern of creaming, adding eggs, then adding flour, but there are also some insider tips that will help you in your baking - for example, did you know that a rest time for the batter makes for a better textured cookie? Here are some other tips to follow for the absolute best tasting cookies:

    Measure ingredients by weight instead of cups

    As I've highlighted before in this tips post and in my baking masterclass, weight is the best way to measure ingredients, particularly flours and starches in gluten free baking. The reason why? Accuracy matters, a lot! If a recipe calls for 150 grams of oats (as this recipe does) that may actually be more or less than the cups measurement. Because let's face it, we all measure things differently. But weight is accurate every time.

    Refrigerate the dough

    Typically you'll see me mention letting the batter 'rest' for a certain time frame, usually 30 minutes, before baking. Yeast breads like this oat bread would be the only exception since the rise time translates to the rest time. But most of the time, you'll want to set the fully mixed batter aside to rest so the starches have time to hydrate, which will result in a perfectly textured bread or baked good.

    In this cookie recipe, we refrigerate the dough which does quite a few things - it helps develop a deeper flavor, reduces spreading and makes for an overall sweeter cookie.

    Mix the batter well

    With gluten containing batters and doughs, you mix just until it's combined, not any more as overmixing is a big problem and can ruin a recipe.

    But with gluten free baked goods, overmixing is not usually a problem. As with these cookies, you'll want to mix the dough for about 2 minutes on medium after adding the egg and vanilla to fully combine that step in the process. Then, after adding the flour and dry ingredients, you'll mix for another minute to fully incorporate the flour. Since there's no gluten to worry about, there's no chance of developing tough cookies!

    How to make this recipe

    Ingredients & substitutions

    labeled ingredients on a white counter

    Just an 11 ingredient list and you are on your way to scrumptious almond flour oatmeal cookies!

    The ingredients used in the recipe have been tested and retested, I can confirm these brands work very well. But if you are needing to substitute an ingredient, I have some recommendations here as well...

    Almond Flour - not the same as almond meal, I recommend the one from Nuts.com, other flour substitutes include oat flour. Though I would caution swapping the entire flour, try half almond flour, half oat flour.

    Oats - like the almond flour, the oats are a staple in this recipe, but if you'd like to try something different, quinoa flakes would be a good alternative.

    Chocolate chips - the Enjoy Life brand works wonderfully! Instead of chocolate chips, try raisins, dried cranberries or dried cherries.

    Egg - instead of an egg, try Bob's Egg replacer or Ener-G egg replacer.

    Vegan butter - the Melt brand works well in this recipe. Other alternatives are Earth Balance, Country Crock and even coconut oil.

    Brown sugar and granulated sugar - consider using something like Swerve as an alternative sweetener.

    Mixing

    steps to making cookies

    This batter comes together so easily and quickly - in step one in the image above, mix the butter and sugars together until creamy. Then add the egg and vanilla (step 2) and mix again until creamy (step 3).

    Add the almond flour and other dry ingredients (step 4) and mix until fully combined. Stir in the oats (step 5) and chocolate chips (step 6).

    Baking

    • overheat shot of bowl of batter
    • side shot of cookie portions

    After the batter has refrigerated for 30 minutes, preheat the oven to 350 F and portion Tablespoons of cookie dough onto a parchment lined cookie sheet.

    Bake for 15 minutes and remove to a wire rack to cool.

    FAQ's

    What's the best way to store these cookies?

    These cookies store extremely well! Place baked and cooled cookies in a plastic storage container or sealed plastic bag and they will last up to 4 days at room temperature.

    Can I make the batter ahead of time?

    Yes! The batter can be made and then stored in the refrigerator for up to 5 days. Just make sure to cover it well and then bake as usual.

    What other mix-ins would be good with this cookie dough?

    There are lots of options with this batter - dried cranberries, dried cherries, raisins, dark chocolate chips, white chocolate chips, even peanut butter chips.

    Are almond flour and almond meal the same thing?

    They are not. Almond flour is finer because it's made from peeled almonds. Almond meal is more coarse because made from raw almonds. You'll want to make sure to use almond flour in this recipe.

    up close stack of cookies

    Other recipes you may like!

    • Gluten Free Double Chocolate Chip Cookies (Dairy Free)
    • Chewy Gluten Free Molasses Cookies
    • The Ultimate Cassava Flour Cookies (Dairy Free)
    • Flourless Gluten Free Monster Cookies
    side shot of stacked cookies

    Almond Flour Oatmeal Cookies

    Hearty, sweet and bursting with flavor, these almond flour oatmeal cookies are packed with oats and make a terrific snack.
    4.42 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Rest time: 30 minutes
    Total Time: 1 hour 5 minutes
    Servings: 30 cookies
    Calories: 130kcal
    Author: Christine

    Ingredients

    • 8 Tablespoons vegan butter
    • 100 grams brown sugar about ½ cup
    • 50 grams white sugar about ¼ cup
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • 175 grams almond flour about 1 ⅔ cup
    • 150 grams oats about 1 ½ cups
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup semi-sweet chocolate chips

    Instructions

    • In the bowl of a stand mixer, cream together butter and sugars. Mix on low speed for 30 seconds. Scrape down the bowl and mix for another 30 seconds on medium speed.
    • Add egg and vanilla extract and mix on medium for 2 minutes.
    • Add almond flour, oats, baking soda, cinnamon and salt. Mix on low speed for 30 seconds. Stop machine and scrape down the sides. Mix for another minute on medium.
    • Stir in chocolate chips with a large spoon.
    • Chill dough in the refrigerator for 30 minutes.
    • Preheat oven to 350 F.
    • Scoop tablespoons of dough onto a cookie sheet.
    • Bake for 15 minutes or until cookies are set.
    • Cool on pans for 5 minutes on a wire rack then remove and finish cooling.

    Video

    Notes

    • Ingredients should be at room temperature.
    • Measure by weight instead of cups.
    • Refrigerate batter before baking.
    • Use parchment lined cookie sheets for easy clean up.
     

    Nutrition

    Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 85mg | Potassium: 60mg | Fiber: 2g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Previous Post Gluten Free Pumpkin Cookies {Dairy Free}
    Next Post Easy Gluten Free Pie Crust {Dairy Free}

    Comments

    1. will

      September 21, 2021 at 4:33 pm

      Jump to video link jumped to the recipe.

      Reply
      • Christine

        September 22, 2021 at 9:42 pm

        Hi Will,

        Oh thank you for letting me know.

        Christine

        Reply
    2. Mary

      January 24, 2022 at 7:46 pm

      5 stars
      Very delicious! Just sweet enough. We try not to eat a lot of sweets, but sometimes you've got to give in. I don't feel too guilty because they're made with healthy ingredients. Perfect size to take for lunch tomorrow. Thank you!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


    Easter Baking

    • Gluten Free Blueberry Cake
    • Traditional Gluten Free Easter Bread
    • Gluten Free Hot Cross Buns (With Dairy Free Option)
    • Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
    • The Very Best Gluten Free Dinner Rolls {Dairy Free}
    • One-Bowl Gluten Free Strawberry Cake {Dairy Free}

    Cookbooks make great gifts!

    up close image of book cover

    Gluten Free Baking Help

    • 6 Best Substitutes for Psyllium Husk Powder
    • The Top Substitutes for Millet Flour
    • The 8 Best Sweet Rice Flour Substitutes
    • 7 Best Cassava Flour Substitutes
    • Top 9 Arrowroot Flour Substitutes
    • Top 4 Teff Flour Substitutes

    More baking help

    Footer

    ↑ back to top

    Featured On

    About


    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

    Browse


    • Start Here
    • Guide to Gluten Free Flour Substitutes
    • Alternatives to Xanthan Gum & Guar Gum
    • Gluten Free Oat Flour Substitutes
    • Gluten Free White Bread Recipe
    • Soft Gluten Free Breadsticks
    • Gluten Free Dairy Free Dinner Rolls
    • Millet Flour Biscuits
    • Gluten Free Baking Masterclass
    • Classes & Products

    Information


    About

    Contact

    Privacy

    Terms of Use

    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 | Zest For Baking | Privacy Policy 

    • 68