I developed Almond Flour Cookies that use a surprising pantry swap to recreate an old fashioned oatmeal favorite with raisins or chocolate chips while keeping the recipe gluten free.

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I never expected a gluten free cookie to make me pause, but these Almond Flour Oatmeal Cookies caught me off guard. Using almond flour and old fashioned rolled oats gives a chew that feels like the real thing, but with a light, nutty twist.

I kept fiddling until the edges thinned a bit while the center stayed soft, and yes I totally grabbed a warm one right off the tray. If you’re into Gluten Free Oatmeal Cookies Almond Flour style experiments, this version will make you curious enough to bake, tweak, and then hide the extras.

Ingredients

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Almond flour brings healthy fats and protein, it keeps cookies moist and slightly dense.
And oats add chewy texture plus fiber for digestion and slow releasing carbs.
Brown sugar gives caramel sweetness and soft chew, but adds extra sugar.
Butter or coconut oil gives flavor and crisp edges and makes crumb tender.
Egg plus yolk bind dough, add protein and richness, yolk makes it softer.
Raisins add natural sweetness and chew, chocolate chips give melty pockets of joy.
Cinnamon is optional, warms the flavor and makes the cookies smell cozy.
Vanilla lifts all flavors, small splash makes the whole batch taste rounder.

Ingredient Quantities

2 cups almond flour, finely ground

1 cup old fashioned rolled oats, gluten free

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon (optional)

3/4 cup packed light brown sugar

1/3 cup unsalted butter, melted and slightly cooled (or coconut oil)

1 large egg plus 1 egg yolk

1 teaspoon pure vanilla extract

3/4 cup raisins or chocolate chips, your call

1 to 2 tablespoons milk or unsweetened nut milk, if needed

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl whisk together 2 cups finely ground almond flour, 1 cup old fashioned rolled oats (gluten free), 1/2 tsp baking soda, 1/4 tsp fine sea salt and 1 tsp ground cinnamon if using.

3. In another bowl mix 3/4 cup packed light brown sugar with 1/3 cup melted and slightly cooled unsalted butter (or coconut oil) until smooth, then whisk in 1 large egg plus 1 egg yolk and 1 tsp pure vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, dont overmix or the cookies can get dense.

5. Fold in 3/4 cup raisins or chocolate chips. If the dough seems too crumbly add 1 tbsp milk or unsweetened nut milk at a time, up to 2 tbsp, until it holds together; if it looks too wet, chill the dough for 15 to 30 minutes.

6. Scoop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared sheet spacing about 2 inches apart, then press each mound down slightly with your fingers so theyre a bit flattened.

7. Bake for 9 to 12 minutes, until the edges look set and the tops are just starting to dry but still soft in the center; dont overbake, theyll firm up as they cool.

8. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely so they hold their shape.

9. Store cooled cookies in an airtight container at room temp for up to 3 days, or freeze baked cookies or raw dough balls for longer keeping.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon, whichever you prefer
7. Measuring cups and measuring spoons
8. Cookie scoop or a rounded tablespoon and a small spoon to press the cookies down
9. Wire cooling rack

FAQ

Q: Are these cookies gluten free? A: Yes, if you use certified gluten free old fashioned oats and check your raisins or chocolate chips for cross contamination. Almond flour is naturally GF but make sure every ingredient is labeled GF if you need it strictly safe.

Q: Can I swap the butter for coconut oil? A: Yep, use the same amount melted and slightly cooled. Cookies will be a tad more tender and might have a faint coconut flavor, which some people like and some dont.

Q: My dough looks dry and crumbly what do I do? A: Add 1 to 2 tablespoons milk or unsweetened nut milk, one tablespoon at a time, until the dough holds together but is still slightly sticky. Almond flour soaks up liquid fast so it often needs a splash.

Q: How do I get chewy cookies vs crispy cookies? A: For chewy – use plenty of brown sugar, make slightly thicker scoops, and take them out when the edges are set but centers still look soft (1-2 minutes less). For crisp – flatten the dough and bake a few minutes longer until golden all over.

Q: Can I make these vegan or egg free? A: You can try flax "eggs" 2 tbsp ground flax + 6 tbsp water (let sit 5 mins) to replace the egg + yolk, plus maybe 1 tbsp milk if batter seems dry. Texture will be denser than the original but still tasty.

Q: How should I store or freeze them? A: Store baked cookies in an airtight container at room temp for 3-4 days or in the fridge up to a week. Freeze baked or unbaked dough for up to 3 months; thaw baked at room temp or warm briefly in the oven.

Almond Flour Oatmeal Raisin Cookies Recipe Substitutions and Variations

Almond flour → oat flour (use equal cups). Cookies will be a bit less rich and may feel drier, so add 1 to 2 tbsp melted butter or an extra egg yolk if dough seems crumbly.
Old fashioned oats → quick oats (swap 1:1). They break down faster so your cookies come out softer, or pulse oats into oat flour and use about 3/4 cup in place of 1 cup for a denser result.
Unsalted butter → neutral oil like canola or light olive oil (use equal volume). Coconut oil also works and adds subtle coconut flavor, or use mashed banana 1:1 for a lower fat, cakier cookie but it will taste like banana.
1 whole egg + 1 yolk → flax egg plus extra fat: for each whole egg mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes. For the extra yolk, stir in 1 tsp oil or 1 tbsp Greek yogurt to keep the chew and richness.

Pro Tips

– Measure the almond flour by spooning it into the cup and leveling, dont scoop or youll make the dough too dense.
– Pulse the oats a few times in a blender or food processor if you want a smoother texture, or toast them briefly in a skillet for a nuttier flavor, but dont overcook them.
– If the dough feels too wet or the cookies spread too much, chill it for 15 to 30 minutes so they hold their shape and the flavors meld better.
– Take the cookies out when the edges look set but the centers are still a little soft, let them cool on the sheet for several minutes so they firm up, otherwise theyll fall apart when you move em.