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Almond flour oatmeal cookies on a wooden plate

Almond Flour Oatmeal Cookies

These almond flour oatmeal cookies are quick, buttery, and slightly chewy, making them a delightful and easy treat perfect for any time of day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, oats, brown sugar, baking soda, and salt until evenly combined.
  3. In a separate bowl, cream the softened butter with an additional portion of brown sugar (if desired) until smooth. Beat in the egg and vanilla until fully incorporated.
  4. Pour the wet mixture into the dry ingredients. Stir gently until a cohesive dough forms, being careful not to overmix to preserve the oat texture.
Baking
  1. 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.
  2. Bake for 10–12 minutes, or until the edges show a light golden color and the centers are set. Check at 9 minutes if your oven runs hot.
  3. Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to finish cooling.

Notes

For gluten-free oats, use oats labeled gluten-free. 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.