Almond Oatmeal Cookies (Gluten-free, Dairy-free)
Almond Oatmeal Cookies recipe. A delicious dairy-free and gluten-free oatmeal chocolate chip cookie recipe made with almond butter, almond flour, and olive oil. They are both crisp yet chewy!
I have made these Almond Oatmeal Cookies three times in the past week and I still can’t get enough of them! They are crispy on the outside and soft and chewy on the inside and have the most satisfying homemade oatmeal cookie taste.
I love that they are made with olive oil (instead of butter) and almond flour (instead of white flour) as well. These almond flour oatmeal cookies are a healthier version of the classic oatmeal cookie recipe, but with all the same great flavor.
This recipe was inspired and adapted from Food 52’s recipe for olive oil peanut butter oatmeal cookies.
I was intrigued by their recipe. Since I am allergic to peanuts, and I like baking with almond flour, I decided to make my own oatmeal cookie recipe using almond flour (instead of regular flour), and I loved the result so much that I am sharing these almond butter oatmeal cookies here!
Ingredients needed to make Almond Oatmeal Cookies:
- rolled oats
- almond flour– blanched almond flour works better than almond meal
- brown sugar ( or coconut sugar or maple sugar)
- baking soda
- ground cinnamon
- almond butter– I used drippy almond butter here
- extra light olive oil– I like using extra light olive oil because it has a lighter flavor overall
- vanilla extract
- dairy-free chocolate chips– any brand of your choice works!
How to make these gluten free oatmeal chocolate chip cookies with almond flour:
You are going to need two bowls.
In the first bowl, mix the rolled oats, almond flour, sugar, salt, baking soda, and cinnamon together.
In the second bowl, mix the egg, almond butter, olive oil, and vanilla together.
Then, pour the bowl of dry ingredients into the bowl of wet ingredients and mix until a dough forms.
Then, add your chocolate chips!
I think the whole chocolate chip part requires some advanced planning. What I mean about that is that once I have my 1/2 cup of chocolate chips measured out, I take out a few.
Then once the cookies are rolled into balls and put onto the cookie sheet, I add a few of the chocolate chips that I separated out on top of each cookie.
FAQs regarding this almond butter oatmeal cookie recipe:
(1) are these cookies gluten-free?
Yes, but you need to make sure that your oats are certified gluten-free to avoid any cross-contamination.
(2) can you use another oil besides olive oil?
You can use any mild oil, like avocado oil. I avoid coconut oil here because I don’t want the cookie to taste like coconut.
(3) How can you make the cookies more crispy?
Bake them for a little bit longer. Check them at the 12 minute mark. Also, these cookies harden as they cool, so don’y cook them for too long!
(4) How can you make them more chewy?
Cook them for less time! I would take them out around the 10 minute mark.
I had my brother taste test these cookies and he ate 3 in a row, without taking a breath!
I took that as a very good sign.
Other oat desserts you may enjoy:
Gluten-free Strawberry Crisp (Dairy-free, Vegan)– This is hands down my favorite crisp that I have ever made. It has amazing strawberry flavor and the best oat crisp on top. This recipe also uses olive oil, which makes it dairy-free.
Mixed Berry Oat Crumble Bars (Gluten-free, Dairy-free)– I love making these berry oat bars. No one knows that they are gluten-free and dairy-free. They taste like oatmeal cookies sandwiched with jam. YUM.
Almond Oatmeal Cookies
- Preheat oven to 350 degrees F. Line a cookie sheet in parchment paper or a silicone liner.
- In a large bowl, mix the rolled oats, almond flour, brown sugar, salt, baking soda, and cinnamon together.
- In another bowl, whisk the egg, almond butter, olive oil and vanilla extract together.
- Then, pour the dry ingredients into the bowl of wet ingredients and mix until the dough is fully wet and mixed together.
- Fill your 1/2 cup measuring cup with chocolate chips, take a few out, and pour the rest into the bowl and mix into the cookie dough.
- Scoop Tablespoon sized balls of dough out of your bowl and roll into balls in your hands. Put the cookies onto the cookie sheet and press a few chocolate chips on top of each cookie.
- Bake for 10-12 minutes, and then let the cookies cool on the cookie sheet for a few minutes.
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