Name: Almond Flour Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup almond flour (lightly packed) (Use finely ground for a smoother texture.); 1 cup oats (old-fashioned or quick) (Rolled oats give better chew; quick oats speed mixing.); 1/2 cup brown sugar (packed) (Light or dark both work; dark gives deeper flavor.); 1/2 cup butter, softened (Can substitute equal coconut oil for dairy-free.); 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg

I first made these almond flour oatmeal cookies on a rainy afternoon when I wanted something quick, buttery, and slightly chewy without the usual wheat flour. They’re a lovely middle ground — heartier than a shortbread but lighter than a dense oat cookie. If you like simple baking projects that yield dependable results, these are a winner; they pair well with coffee, travel well in a lunchbox, and don’t demand fancy equipment. If you’re exploring more easy cookie ideas, this batch sits nicely alongside other simple treats like my take on three-ingredient sugar cookies: three-ingredient sugar cookies.

What makes this recipe special

This cookie blends almond flour’s tender, nutty crumb with oats’ chew and texture. You get a cookie that’s slightly crisp at the edges, soft in the middle, and naturally more flavorful thanks to the almond flour. It’s perfect for weeknight baking when you want something homemade but not fussy.

"Buttery, nutty, and perfectly balanced — these cookies became my go-to for afternoon snacks."

Reasons to try them:

Quick ingredient list and minimal fuss.
Almond flour adds protein and a richer flavor than plain all-purpose flour.
Oats give body and chew — kid-approved texture.
Easy to adapt to what’s in your pantry; think chocolate chips, dried fruit, or toasted nuts.

If you enjoy variations on comforting baked goods, these cookies make a lovely companion to richer desserts like brown sugar pop-tart cookies, which lean more indulgent and nostalgic: brown sugar pop-tart cookies.

How this recipe comes together

Before you reach for the mixing bowls, here’s a quick process overview so you know what to expect:

Measure dry ingredients and whisk them together to ensure even leavening and salt distribution.
Cream butter with sugar, then add the egg and vanilla to create a smooth, cohesive wet base.
Fold wet into dry gently — overmixing can break down oat texture.
Scoop, slightly flatten, and bake until the edges are golden. Cool briefly on the sheet, then transfer to a rack.

This sequence keeps mixing simple and avoids overworking the dough so the cookies stay tender rather than cakey.

What you’ll need

1 cup almond flour (lightly packed) — use finely ground for a smoother texture; coarser almonda flour gives more texture.
1 cup oats (old-fashioned or quick) — rolled oats give better chew; quick oats speed mixing.
1/2 cup brown sugar (packed) — light or dark both work; dark gives deeper flavor.
1/2 cup butter, softened — can substitute equal coconut oil for dairy-free; expect slightly different spread.
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg

Notes and substitutions: For gluten-free oats, use oats labeled gluten-free. If you need these fully gluten-free and nut-free, almond flour won’t work — consider oat flour or a certified gluten-free flour blend instead. For a dairy-free version, swap the butter for refined coconut oil or vegan butter and chill the dough a bit before baking to reduce spread.

If you like buttery, simple cookie textures as a reference point, compare the crumb here with my buttery shortbread approach: buttery shortbread cookies.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, oats, brown sugar, baking soda, and salt until evenly combined.
In a separate bowl, cream the softened butter and an additional portion of brown sugar (if desired) until smooth. Beat in the egg and vanilla until fully incorporated.
Pour the wet mixture into the dry ingredients. Stir gently until a cohesive dough forms. Don’t overmix — you want oats to remain intact for texture.
Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each mound down slightly with the back of a spoon if you prefer flatter cookies.
Bake for 10–12 minutes, or until the edges show a light golden color and the centers are set. Oven times vary, so check at 9 minutes if your oven runs hot.
Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.

Pro tip: If your dough seems too loose, chill it 10–15 minutes to firm up before scooping.

Best ways to enjoy it

Serve warm with a glass of milk or a cappuccino.
Plate on a small dessert board with sliced apples and a smear of almond butter for a brunch spread.
Sandwich two cookies with a thin layer of jam or Nutella for a portable treat.
For a party platter, alternate these cookies with more delicate shortbreads and chewy chocolate chip cookies to vary textures.

These cookies are sturdy enough to pack in lunches and good for potlucks because they travel well and don’t require refrigeration for a day.

How to store & freeze

Room temperature: Store in an airtight container for up to 3 days. Place a piece of parchment between layers to prevent sticking.
Refrigerator: Keep up to 7 days in an airtight container; bring to room temperature before serving to soften.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F (150°C) oven for 5–7 minutes.
Dough freezing: Scoop dough into rounds, freeze on a tray, then move to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Food safety note: Because these contain egg, don’t leave them at room temperature longer than two hours if your kitchen is very warm.

Pro chef tips

Measure almond flour by lightly spooning into the cup and leveling off; packing it too tightly makes cookies dense.
Use cold butter for slightly thicker cookies (chill dough), or softened butter for more spread.
Toast oats briefly in a dry pan for a nuttier flavor before mixing. Cool them before combining with the rest of the dry ingredients.
If you prefer chew over crisp, remove from the oven when the centers still look a touch underdone; they’ll finish setting off the heat of the pan.
For even baking, rotate the sheet halfway through the bake time.

Creative twists

Add-ins: Fold in 1/2 cup chocolate chips, chopped toasted pecans, or 1/3 cup dried cranberries.
Spices: Add 1/2 teaspoon cinnamon or a pinch of cardamom for warmth.
Sweet swaps: Replace half the brown sugar with maple syrup — reduce butter by 1 tablespoon to balance moisture.
Vegan option: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) and use vegan butter.

Try a seasonal twist inspired by other gluten-free cookie experiments, like swapping in pumpkin and chocolate chips for a fall spin similar to these gluten-free pumpkin chocolate chip cookies: gluten-free pumpkin chocolate chip cookies.

Your questions answered

Q: Can I make these cookies without an egg?
A: Yes. Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and chilled for 5 minutes) or a commercial egg replacer. Texture will be slightly different — a touch denser.

Q: Are these cookies gluten-free?
A: The recipe can be gluten-free if you use certified gluten-free oats and ensure your almond flour is uncontaminated. Oats are often processed in facilities that handle wheat unless labeled GF.

Q: How do I get them chewier or crispier?
A: For chewier cookies, bake until centers are just set and use rolled oats. For crisper cookies, flatten the dough more and bake a minute or two longer.

Q: Can I add mix-ins like chocolate chips or nuts?
A: Absolutely. Fold in up to 1/2 cup of chips or nuts in step 4. Chop nuts small so they don’t prevent even scooping.

Q: What if my dough is too crumbly?
A: Add 1 teaspoon of milk or water at a time until it comes together. Let it rest 5–10 minutes so oats hydrate.

Conclusion

If you want a slightly nutty, easy cookie that’s quick to pull together and adaptable, these almond flour oatmeal cookies deliver. For a slightly different texture profile and more chew, see this soft and chewy variation at Soft & Chewy Almond Flour Oatmeal Cookies • The Bojon Gourmet. For another gluten-free take on almond-flour-based oatmeal cookies with step-by-step photos, check out Easy Almond Flour Oatmeal Cookies {Gluten-Free}.