Indulge in these incredibly delicious Almond Oatmeal Cookies, a perfect blend of crispy edges and a delightfully chewy center. Crafted with wholesome ingredients like creamy almond butter, fine almond flour, and healthy olive oil, these cookies offer a delightful dairy-free and gluten-free treat that comes together in less than 20 minutes. They’re not just a healthier alternative; they’re a truly satisfying bake!

Baking with almond flour has truly become a passion of mine! It consistently delivers an incredible texture and richness to my baked goods. From my renowned Paleo Sugar Cookies and decadent Almond Flour Cookie Bars to the comforting Banana Oatmeal Chocolate Chip Cookies, almond flour recipes are always a hit in my kitchen. And now, these magnificent Almond Flour Oatmeal Cookies have officially stolen the show!

I’ve baked these almond oatmeal cookies countless times in recent weeks, and my family (and I!) simply can’t get enough. They consistently achieve that coveted balance: beautifully crispy on the outside, yet wonderfully soft and chewy on the inside. Every bite delivers that deeply satisfying, authentic homemade oatmeal cookie flavor. What makes them even better is their healthier composition – they utilize heart-healthy olive oil instead of traditional butter and nutrient-rich almond flour in place of white flour. This thoughtful ingredient swap elevates a classic cookie recipe, offering a guilt-free indulgence without compromising on that beloved taste and texture.

Why These Almond Oatmeal Cookies Are a Must-Try

These aren’t just any cookies; they are a thoughtfully crafted delight designed to bring joy and health benefits to your snack time. Here’s why these almond butter oatmeal cookies stand out:

• Perfect for Peanut Allergy Sufferers: For those avoiding peanuts, these cookies are a fantastic and safe alternative. They were inspired by and adapted from Food 52’s acclaimed olive oil peanut butter oatmeal cookies, but with a delicious almond twist.
• A Healthier Indulgence: We’ve consciously chosen ingredients that contribute to a more nutritious treat. Made with hearty rolled oats, protein-rich almond flour, wholesome almond butter, and beneficial olive oil, these cookies offer a better-for-you option compared to traditional recipes.
• Naturally Gluten-Free and Dairy-Free: Catering to dietary needs, these cookies are inherently free from both gluten and dairy. Just ensure your oats are certified gluten-free to avoid cross-contamination.
• Remarkably Easy to Make: With a straightforward process and simple ingredients, these cookies are incredibly easy to prepare, making them perfect for bakers of all skill levels, even on busy weeknights.
• Versatile with Mix-Ins: While delicious on their own, these cookies are a fantastic canvas for various additions. Feel free to stir in your favorite dairy-free chocolate chips, plump raisins, tangy dried cranberries, or even a sprinkle of nuts for extra flavor and texture.

The Wholesome Ingredients You’ll Need

Crafting these delectable almond oatmeal cookies requires a few key components, each chosen for its flavor and dietary benefits. Here’s a detailed look at what goes into every batch:

• Rolled Oats: The cornerstone of any great oatmeal cookie. I prefer using organic rolled oats to ensure the highest quality and minimize exposure to pesticides, contributing to a cleaner, more wholesome cookie.
• Almond Flour: This gluten-free flour provides a delicate texture and rich, nutty flavor. For the best results, opt for blanched almond flour, which is finely ground and creates a smoother dough, superior to coarser almond meal.
• Brown Sugar: A touch of brown sugar lends a deep, caramel-like sweetness and contributes to the cookies’ soft, chewy interior. A good quality organic brown sugar works wonderfully here. You can also experiment with coconut sugar or maple sugar for alternative sweetness.
• Baking Soda: This essential leavening agent helps the cookies achieve a perfect rise and light texture.
• Ground Cinnamon: A warm hint of cinnamon elevates the classic oatmeal cookie flavor. Ceylon cinnamon, with its delicate and nuanced profile, is my personal favorite for an unparalleled aroma.
• Egg: A single large egg acts as a crucial binder, holding all the ingredients together and adding moisture to the dough.
• Almond Butter: This is where the magic happens! I recommend using a drippy, natural almond butter. It provides healthy fats, adds depth of flavor, and contributes to the wonderfully chewy texture.
• Olive Oil: Instead of butter, we use olive oil for a healthier fat profile and a delightful crispness. Extra light olive oil is ideal as it has a very mild flavor that won’t overpower the other ingredients. Avoid strong-flavored olive oils.
• Vanilla Extract: Whether it’s with or without alcohol, high-quality vanilla extract is key to enhancing all the other flavors in the cookie.
• Dairy-Free Chocolate Chips: These are optional but highly recommended for a touch of classic sweetness. Choose any brand of your preference to complement the other flavors.

For precise measurements and a comprehensive ingredient list, please refer to the complete recipe card below.

Customizing Your Cookies: Additions & Substitutions

One of the joys of baking is the freedom to customize. These almond oatmeal cookies are incredibly versatile, allowing you to easily adapt them to your preferences or what you have on hand:

• Sweetener Swaps: If you prefer alternatives to brown sugar, feel free to use coconut sugar or maple sugar in equal measure. Both will provide a lovely caramel note and maintain the desired texture.
• Spice Variations: While ground cinnamon offers a classic warmth, a pinch of ground nutmeg can be a delightful substitute. Remember to use less nutmeg, as its flavor is more potent. A mix of ginger and cardamom could also create an exotic twist!
• Oil Alternatives: If olive oil isn’t your preference, avocado oil is an excellent neutral-flavored alternative that works just as well. Any other mild-flavored oil will also suffice. I personally avoid coconut oil in this recipe, as its distinct flavor can sometimes clash with the almond and oat notes.
• Mix-in Mania: Beyond chocolate chips, consider adding chopped nuts (pecans, walnuts), dried fruits (cranberries, cherries, blueberries), or even a touch of orange zest for an extra layer of flavor.

Step-by-Step Guide to Perfect Almond Oatmeal Cookies

Creating these delightful cookies is a straightforward process. Follow these easy steps for a batch of perfectly baked gluten-free and dairy-free treats:

Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly combine all your dry ingredients: the rolled oats, almond flour, brown sugar, salt, baking soda, and ground cinnamon. Whisk them until they are evenly distributed.

Step 2: Mix Wet Ingredients. In a separate bowl, whisk together the wet ingredients: the large egg, creamy almond butter, extra light olive oil, and fragrant vanilla extract. Mix until smooth and well incorporated.

Step 3: Combine Wet and Dry. Pour the wet ingredient mixture into the bowl containing the dry ingredients. Mix everything together with a spatula or wooden spoon until a cohesive dough forms. Be careful not to overmix.

Step 4: Stir in Chocolate Chips. Gently fold in the dairy-free chocolate chips into the cookie dough. Ensure they are evenly distributed throughout the mixture for maximum deliciousness.

Step 5: Form and Prepare for Baking. Scoop tablespoon-sized portions of dough and roll them into neat balls between your palms. Arrange them on a cookie sheet lined with parchment paper, leaving enough space between each. For a beautiful finish, gently press a few extra chocolate chips onto the top of each cookie.

Step 6: Bake to Perfection. Transfer the cookie sheet to your preheated oven and bake for the recommended time. Keep an eye on them for that perfect golden-brown hue. Once baked, allow them to cool on the cookie sheet for a few minutes to set before transferring.

Expert Baking Tips for Best Results

To ensure your almond oatmeal cookies turn out perfectly every time, keep these simple tips in mind:

• Preheat Your Oven Properly: Always preheat your oven to the specified temperature for at least 15-20 minutes before baking. A consistently hot oven ensures even cooking and perfect texture.
• Don’t Overmix the Dough: Once the wet and dry ingredients are combined, mix just until no dry streaks remain. Overmixing can lead to tougher cookies.
• Use a Cookie Scoop: For uniform cookies that bake evenly, a cookie scoop is your best friend. This ensures each cookie is roughly the same size.
• Parchment Paper is Key: Lining your cookie sheet with parchment paper or a silicone baking mat prevents sticking and makes for easy cleanup. It also helps the bottoms of the cookies bake evenly.
• Chill for Consistency (Optional but Recommended): If your dough feels too soft or you have time, chilling it for 15-30 minutes can help prevent the cookies from spreading too much, resulting in a slightly thicker cookie.
• Watch Your Baking Time: Oven temperatures can vary. Start checking your cookies at the minimum baking time and adjust as needed. They should be lightly golden brown around the edges.
• Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This gives them time to set and prevents them from breaking apart.

Serving and Storage Suggestions

These almond flour oatmeal cookies are delicious warm from the oven or cooled to room temperature. Here are some ideas for enjoying and keeping them fresh:

• Perfect Pairings: Serve these cookies with a tall glass of dairy-free milk, a warm cup of coffee or tea, or alongside a scoop of your favorite dairy-free vanilla ice cream for an extra special dessert.
• Room Temperature Storage: Once completely cooled, store your cookies in an airtight container on the counter at room temperature. They will maintain their freshness and delicious texture for up to 3 days.
• Freezing for Later: These cookies freeze beautifully! After they have fully cooled, place them in a single layer on a baking sheet and flash freeze for about 30 minutes. Once solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 6 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked feel.

Frequently Asked Questions About Almond Oatmeal Cookies

More Irresistible Oat Desserts You’ll Love

If you enjoy the wholesome goodness of oats in your desserts, you’ll definitely want to try these other fantastic recipes:

Other Delightful Almond Flour Desserts

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Did you try this recipe? Please leave me a ⭐ review below! Your feedback is greatly appreciated!

4.88 from 8 votes

Almond Oatmeal Cookies (Gluten-Free, Dairy-Free)

By:
Dominique

Yields:

14
cookies

Prep time:

15
mins

Cook time:

10
mins

Total time:

25
mins

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A delightful dairy-free and gluten-free oatmeal chocolate chip cookie recipe made with almond butter, almond flour, and olive oil, creating a perfect balance of crispy and chewy.

Ingredients

• 3/4 cup rolled oats
• 3/4 cup blanched almond flour
• 1/3 cup brown sugar, (or coconut sugar)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1 large egg
• 2 Tbsp almond butter
• 4 Tbsp extra light olive oil
• 1 Tbsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the rolled oats, almond flour, brown sugar, salt, baking soda, and cinnamon. Whisk well to ensure all dry ingredients are thoroughly mixed.
3. In a separate medium bowl, whisk together the egg, almond butter, olive oil, and vanilla extract until smooth and creamy.
4. Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until a uniform dough forms, ensuring all ingredients are well incorporated but do not overmix.
5. Gently fold in 1/2 cup of dairy-free chocolate chips into the cookie dough. Reserve a few extra chocolate chips for pressing on top of the cookies before baking, if desired.
6. Scoop tablespoon-sized portions of dough and roll them into neat balls. Place the cookie dough balls onto the prepared cookie sheet. If you reserved some, press a few extra chocolate chips onto the top of each cookie for a prettier finish.
7. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. Remove from the oven and let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Instead of brown sugar, you can use coconut sugar or maple sugar for a different flavor profile.
• Instead of ground cinnamon, you can use ground nutmeg for a unique spice blend, but remember to use it sparingly as nutmeg is more potent.
• Instead of olive oil, you can use avocado oil or any other mild-flavored oil. I advise against coconut oil if you prefer to avoid its distinct coconut flavor in these cookies.

Nutrition

Calories:
160kcal


Carbohydrates:
14g


Protein:
3g


Fat:
11g


Saturated Fat:
2g


Polyunsaturated Fat:
1g


Monounsaturated Fat:
4g


Trans Fat:
0.001g


Cholesterol:
13mg


Sodium:
88mg


Potassium:
46mg


Fiber:
2g


Sugar:
9g


Vitamin A:
19IU


Vitamin C:
0.001mg


Calcium:
38mg


Iron:
1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Dessert

Cuisine:
American

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