Almond Flour Oatmeal Cookies (with Options)

Almond flour oatmeal cookies are delectably delicious. They have a light crumb, and they are soft and chewy. 

The warm, spicy flavor, sweet, chewy raisins, and soft, chewy cookie is a match made in heaven. They are the perfect treat to enjoy anytime you want a decadent sweet treat. 

Why You’ll Love This Recipe

These almond flour oatmeal cookies are healthier than traditional ones since they do not contain wheat flour. They take less than an hour to make, and these cookies are also: 

• Gluten-free 
• Dairy-free 
• Xanthan gum-free
• Easy to make 
• Made in one bowl 

Ingredients 

• Unsalted Butter
• Brown Sugar
• Granulated Sugar
• Molasses
• Egg
• Vanilla Extract
• Almond Flour– Use superfine blanched almond flour for the best results. The cookies will have a coarser, grainier texture if you use almond meal. 
• Oats: Use old-fashioned rolled oats. They will give the cookies the best texture.
• Baking Soda
• Cinnamon
• Nutmeg
• Kosher Salt
• Raisins 

To make these almond flour oatmeal cookies vegan, use your favorite vegan butter, vegetable shortening, or unmelted coconut oil. To replace the egg, mix 1 tablespoon of ground flaxseed and 3 tablespoons of water in a small bowl and let it sit for 5 minutes until it thickens. Alternatively, you can also add 1/4 cup of mashed bananas or plant-based milk to the cookie dough in place of an egg. 

How To Make Almond Flour Oatmeal Cookies 

You will need a hand mixer to make the oatmeal cookies. However, you can also make the cookies in a stand mixer. Just be sure to use the paddle attachment to ensure the ingredients are mixed evenly. 

Step One: Beat the unsalted butter, brown, and granulated sugar in a bowl with a hand mixer until light and fluffy. 

Step Two: Mix in the molasses, egg, and vanilla extract until combined. 

Step Three: Add the almond flour, oats, baking soda, cinnamon, nutmeg, and kosher salt and mix until combined. 

Step Four: Fold the raisins into the cookie dough with a silicone spatula, then cover it and chill it in the refrigerator for 20 minutes. 

Step Six: While the cookies are chilling, preheat the oven to 350°F. 

Step Seven: Scoop the oatmeal cookie dough onto 2-3 parchment-lined baking sheets an inch apart using a 2-tablespoon cookie scoop. Roll each cookie into a ball. 

Step Eight: Bake the almond flour oatmeal cookies for 12-15 minutes until golden around the edges. 

Step Nine: Let the oatmeal cookies cool on the pan for 10 minutes, then put them on a cooling rack and let them cool.

Ways To Flavor Almond Flour Oatmeal Cookies

These almond flour oatmeal cookies are incredibly delicious. However, there are a few ways you can customize this cookie recipe to make it better. Here are your options:

Dried Cranberries Or Currants: Cranberries or currants will add a tart flavor that balances the sweetness of the oatmeal cookies. 

Chopped Nuts: Chopped walnuts or pecans will work great in this cookie. They will add some texture and protein. 

Bananas: Add 1/4 cup of mashed bananas to add natural sweetness to the cookies. 

Chocolate Chips: Add 1/2 cup of dark chocolate chips or white chocolate chips to give the cookies a sinfully sweet, chocolaty flavor. 

Coconut:  Add 1/3 cup of shredded coconut or coconut flakes to give the cookies a sweeter flavor. 

Candy: Add your favorite candy to these cookies to make them even better. 

Tips For Success

• Measure your almond flour the right way. Stir it first to aerate it. Then, spoon the almond flour into your measuring cup. Level it off with a knife. 
• Chill the cookie dough before baking the oatmeal cookies. Chilling the cookie dough allows the almond flour to absorb some of the moisture in the dough and makes the cookies easier to roll. 
• Do not flatten the cookies. Typically, cookies are flattened slightly after they have been scooped onto the baking sheet to help them spread a little more. However, you don’t want to flatten these oatmeal cookies. They will spread too much and be extremely flat.
• Do not overbake the oatmeal cookies. The cookies will look underbaked but continue to cook once you take them out of the oven.
• Let the oatmeal cookies cool on the baking sheet once you take them out of the oven. Do not try to transfer the oatmeal cookies to a cooling rack as soon as you take them out of the oven. They will fall apart. Let them cool for 10 minutes before you place them on a cooling rack. 

Storing Almond Flour Oatmeal Cookies

Store the almond flour oatmeal cookies in an airtight container. They will last for 3 days at room temperature. You can also store the oatmeal cookies in the fridge for 7-10 days. 

You can also freeze the oatmeal cookies. Put the cookies in a ziplock bag or freezer-safe container. Freeze them for up to 6 months. 

FAQ 

Can I make the cookies with coconut flour instead of almond flour?

You cannot use coconut flour to make these almond flour oatmeal cookies. Coconut flour has a higher absorbency than almond flour. It will absorb the moisture in the cookie dough and give it a dry, crumbly texture. It’s better to use almond flour to make these cookies or look for a coconut flour cookie recipe. 

How do you keep oatmeal cookies soft?

Storing the oatmeal cookies in an airtight container will keep them soft. These containers have tight-fitting lids that keep air out. Cookie jars have loose-fitting lids that allow air into the jar, making the cookies hard. 

Can you use regular oats in cookies?

Old-fashioned oats are best for oatmeal cookies. They give the cookies a chewy texture. However, you can also use quick oats to make oatmeal cookies. But note they will be less chewy than cookies made with old-fashioned rolled oats. 

Should you soak raisins before baking cookies?

Soaking raisins before making these oatmeal cookies is optional. Soaking the raisins softens them and helps them plump up, which makes the cookies even more tasty. If you use soaked raisins, blot them dry really well before adding them to the cookie dough. However, the cookies will be just as delicious if you don’t soak the raisins. 

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