Sweet, simple, chewy and easy to make- these almond flour oatmeal cookies are hard to put down! These are the cookies are the perfect balance of oatmeal, chocolate chips and flavor.
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Oatmeal cookies are one of my favorite cookies to eat. Something about the chewy, dense texture that makes me always want to make them. The almond flour in this recipe adds a slightly nutty flavor and provides an extra chewy texture. It makes them even more delicious in my eyes.
These soft and chewy cookies didn't last long in my house. I've made them multiple weekends in a row and don't think I will ever get tired of them!
- Butter: butter should be softened, but not melted.
- Brown Sugar: brown sugar add moistness to the cookies.
- Applesauce: use an unsweetened applesauce. Helps reduce the amount of fat and sugar used in the recipe.
- Egg: use 1 large egg
- Oatmeal: the recipe works best with old fashioned oatmeal. Use gluten free oatmeal if making these cookies gluten free.
- Almond Flour: for best results, weigh the amount of flour used. Use almond flour- this is different than almond meal flour: it's more finely ground.
- Spices: Nutmeg, Cinnamon, Baking Soda, Salt, Vanilla: Add flavor and help the cookies rise.
- Semi-Sweet Chocolate Chips: add as many or as few as you like!
Let's Make Some Cookies!
This recipe is so easy! Just measure, mix and scoop. It takes me less than 10 minutes to make.
First, combine the softened butter and brown sugar using an electric mixer. Beat for 2 minutes. The mixture should be smooth and creamy. It's important to not skip this step to help create a good texture for the cookie.
Add the applesauce, beat with the electric mixer for one minute, and then add the vanilla and egg. Mix well and set aside.
In a separate bowl, mix together all of the dry ingredients. Combine with the wet ingredients and mix. Add in the chocolate chips.
Drop by rounded tablespoon or cookie dough scoop on cookie sheet. Do not flatten the cookies. Bake for 9 minutes, if still doughy, bake for another minute. Don't overcook.
This recipe calls for ¾ cup of semi-sweet chocolate chips. Replace the chocolate chips or do any combination of your favorite add-in up to ¾ cup. Some alternative add ins are:
- Chopped walnuts
- Chopped pecans
- White chocolate chips.
Tips For Success
Here's a few recommendations to make these the best almond flour oatmeal cookies:
- Don't Overmix: overmixing cookies can result in a flatter and crispier cookie. This is especially important when mixing the flour mix with the egg mixture.
- Cream the softened butter and sugar together first: don't skip this step! This is important because creaming the two ingredients together creates air pockets, and helps make a lighter cookie. The butter must be soft for this to happen.
The Secret to Chewy Almond Flour Oatmeal Cookies
Proper Cookie Dough shape
- Place the dough in 1 inch balls on the cookie sheet to cook. Do not flatten the cookie dough. The round shape of these cookies allows the outside to get slightly crisp, while the inside remains soft and chewy.
- These work best if you use a cookie dough scoop, because all cookies will be the same round size, and you thus they will all cook in the same amount of time.
- If you don't have a cookie dough scoop, use a tablespoon and roll the dough into balls.
Watch the Cooking Time Closely
- Slightly undercooking the cookies increases the chewiness. The cookies continue to cook when pulled out of the oven, so pull them out even if they look just a little bit undercooked.
Type of Sugar Used
- Using brown sugar as opposed to white sugar in this recipe provides a chewier cookie.
How to Store Leftover Cookies
- Store the almond flour oatmeal cookies in an airtight container or zip lock bag. Store at room temperature for two days.
- Keep the cookies in the refrigerator if keeping longer than two days to help preserve freshness.
- The oatmeal cookies can be frozen for up to 2 months if they are stored in an air tight freezer zip lock back.
Almond Flour Oatmeal Cookies Nutrition
- One Cookie contains 110 calories, 2.5 grams protein and 11 grams of carb. Nutrition facts may vary based on the brand of ingredients used.
- This recipe has applesauce in it, which helps acts as a healthier fat and sweetener option.
- Reduce the calories in this recipe by omitting or reducing the amount of chocolate chips used.
Almond Flour Nutrition
Almond flour is commonly used in Paleo or Low Carb diets because of it's low carb content. It is made simply of almonds, which also makes it an excellent choice of gluten free flour. Below is some nutrition information based on the Bob's Red Mill Almond Flour.
- Almond flour has a high protein content compared to all-purpose flour. ¼ cup of almond flour contains 7 grams of protein.
- Almond flour is high in nutrients including Vitamin E, Magnesium and Phosphorus.
- The carb content is 9 grams per ¼ cup. This is lower than all-purpose flour, which contains 21 grams.
One downside of Almond Flour is that it contains nuts, so this may be an issue for someone who has tree-nut allergies. Overall, almond flour is a great way to introduce some different nutrients and produces foods that have a different flavor to them!
I love using this brand of almond flour- the cookies always turn out well!
More Dessert Recipes
- Flourless Oatmeal Chocolate Chip Bars
- Gluten Free Banana Cake
- Peanut Butter Chocolate Chip Cookie Dough Balls
Almond Flour Oatmeal Cookies
- Electric Mixer
- ¼ cup butter (½ stick), softened
- ½ cup brown sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 egg large
- 1.5 cup old fashioned oatmeal gluten free
- 1.75 cup finely ground almond flour 172 grams-weigh to get exact amount
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1.5 t cinnamon
- ½ t salt
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350 F.
- In a medium mixing bowl, combine the softened butter and brown sugar. Beat using an electric mixer on medium speed for 2 minutes. Mixture should be creamy.
- Add in applesauce. Beat with electric mixer on medium speed for 1 minute.
- Add in vanilla extract and egg. Mix with mixer until combined.
- In a separate mixing bowl, combine the oatmeal, almond flour, nutmeg, baking soda, cinnamon and salt. Mix with a spoon until combined.
- Add the flour mixture to the egg mixture. Beat with an electric mixer until combined.
- Stir in the chocolate chips using a spoon.
- Drop cookies onto a cookie sheet using a rounded tablespoon or a cookie dough scoop. Do not flatten cookies.
- Bake in oven for 9-10 minutes. (Watch carefully, cookies will burn easily).
- Remove from cookie sheet and cool on wire cookie rack. Enjoy!