Healthy gluten free Almond Flour Oatmeal Cookies are a crowd pleaser for sure! Perfectly spiced & baked just right to make a delicious bite!
Well, there is a strong suspicion that my husband, Mr. FFF, is celiac.
Which means, he was SUPER upset when I made those healthy oatmeal cookies last month and they had wheat flour in them.
He actually pouted around the house.
And so, I made him this gluten free version. You know, to save my marriage and stuff.
Plus, almond flour worked DARN good in the almond flour peanut butter cookies so why not oatmeal cookies?
Why you will LOVE these cookies
When I think of wintertime, I think of all the delicious baked goodies that come along with it. I mean, who doesn’t love a big batch of pumpkin sugar cookies or flourless gluten free chocolate cookies?? That’s right- no one! Today’s gluten free oatmeal cookies almond flour are gluten free, Mr. FFF approved, and I guarantee they will be a bit in your household as well. They are delightfully crispy on the outside, soft and chewy on the inside, are perfectly sweet! They’re also loaded with protein thanks to the almond flour, and entirely gluten free- what’s not to love?!
Ingredients you will need
Making these oatmeal cookies with almond flour isn’t a fussy, finicky experience AT all. They’re pretty simple to put together and require simple healthy ingredients, many of which you likely have kicking around your fridge and pantry already. Here’s what you’ll need to round up to make your almond flour oatmeal raisin cookies:
- Almond Flour
- Quick Oats
- Cinnamon
- Baking Soda
- Salt
- Unsalted Butter, softened
- Unsweetened Applesauce
- Coconut Sugar or Brown Sugar
- Raw Organic Cane Sugar
- Large Egg
- Vanilla
- Raisins
How to make Almond Flour Oatmeal Cookies
Prepare
Turn on your oven and allow it to preheat. Meanwhile, line a baking sheet with parchment paper and set it aside.
Whisk
Add the flour, oats, cinnamon, baking soda and salt to a medium sized bowl, and whisk to combine.
Beat
In a separate, larger bowl, add the butter and applesauce and beat with an electric mixer until well combined. Add in the egg, vanilla and sugars and beat once again until smooth.
Stir
Add the dry ingredients to the butter mixture and mix to combine. Add in the raisins and stir until they are evenly dispersed in the cookie dough. Cover the cookie dough and chill in the fridge for a bit.
Bake
Roll the cookie dough into balls, pushing them down on your prepared pan. Pop them in the oven and bake until the edges become golden brown.
Serve
Cool completely on a wire rack and then DEVOUR!
Top Tips for making Almond Flour Oatmeal Cookies
- Make sure you use quick oats: Don’t try to use any other kind of oats for these cookies, as it may throw off the texture and result in drier cookies. Quick oats are ideal!
- Weigh your flour: measuring your flour is great, but if you have a weighscale in your kitchen, it’s that much more accurate and will result in the best cookies possible!
- Fold in the raisins: Don’t overmix the cookie dough! Once the wet and dry ingredients are combined, you can stop mixing immediately and gently add the raisins, folding them into the dough.
Almond Oatmeal Cookies Recipe Variations
Dairy Free: Swap out the butter and replace it with vegan butter. You can also add in a handful (or 5) of dairy free chocolate chips!
Monster Cookies: Add in some chopped nuts dried cranberries and m&ms and you’ll have the perfect monster cookies!
Vegan: If you want these cookies to be vegan friendly, feel free to try this recipe with a flax egg! I haven’t tested that out myself but it should work!
How to store Homemade Cookies
I recommend storing these flourless oatmeal raisin cookies at room temperature in an airtight container. They will last about a week this way and will be a seriously delicious snack all week long!
How to freeze Homemade Cookies
These cookies will last up to 3 months in the freezer if stored correctly! Simply pop them in an airtight freezer safe container or a zip lock freezer bag and place them in your freezer. Pull out as many as you want at a time, thaw and enjoy!
Yes it is! It’s a source of heart healthy fats, fiber and protein to keep you full and fueled. It’s a great alternative for those who can’t eat gluten!
Yes! Almond flour is just made of almonds which are naturally gluten free!
No, you can’t. The texture will be different and the rolled oats won’t cook enough leaving them hard and chewy, in a bad way.
Coconut flour and almond flour are VERY different and using coconut flour will give you very different cookies that will likely not be tasty. Stick to the almond flour!
More Gluten free Almond flour recipes
- gluten free almond flour shortbread cookies
- low carb keto sugar free sugar cookies with almond flour
- orange cardamom paleo almond butter cookies
Ingredients
- 1 1/2 Cup Almond Flour (155g)
- 1 Cup Quick Oats (97g)
- 2 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 5 Tbsp Unsalted butter, softened to room temperature
- 2 Tbsp Unsweetened apple sauce
- 6 Tbsp Coconut or brown sugar
- 5 Tbsp Raw organic cane sugar (or white sugar)
- 1 Large egg
- 1 tsp Vanilla
- 1/2 Cup Raisins
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
- In a separate large bowl beat together the butter and apple sauce using an electric hand mixer. Add in the sugars, egg and vanilla and beat until well mixed.
- Stir the dry ingredients into the butter mixture, followed by the raisins. Cover and chill 15 minutes.
- Roll the dough into 1 Tbsp sized balls and press out to about 1/3 inch thick.
- Bake until the edges are lightly golden brown and the cookies feel set, about 16-18 mins. Let cool completely on the pan.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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