Almond Flour Oatmeal Cookies

Almond Flour Oatmeal Cookies

These chewy Almond Flour Oatmeal Cookies are easy, delicious, and wholesome! Gluten-free and vegan, this is a cookie everyone will love.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 130kcal

Author Tessa

Ingredients

1 tablespoon ground flaxseed + 3 tablespoons water
4 tablespoons coconut oil, melted and cooled (for zero coconut taste, use refined)
¼ cup (55g) organic cane sugar
2 tablespoons maple syrup room temperature
1 teaspoon pure vanilla extract
1 ¼ cup (125g) almond flour
1 cup (95g) gluten-free oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (92g) dairy-free chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the ground flaxseed and water in a small bowl, stir to combine, and allow to sit for 2-3 minutes.
In a large mixing bowl, add organic cane sugar, maple syrup, and flax egg and whisk to combine. Whisk in melted coconut oil, followed by vanilla extract.
Add the almond flour, oats, baking powder, baking soda, and salt to the wet ingredients. Stir until the ingredients are completely incorporated, then fold in chocolate chips. Allow dough to rest for a few minutes before scooping. Dough will be sticky.
Use a tablespoon or #40 cookie scoop to scoop and place cookie dough balls onto the prepared baking sheet. (I like to press down slightly on the tops of each ball for a wider cookie, but this is optional.)
Bake for 11-13 minutes, or until cookies are set around the edges. Cool on the cookie sheet for 4-5 minutes then transfer to a cooling rack.

Notes

Make sure the melted coconut oil has cooled and the maple syrup is not cold. Otherwise, it will cause the liquid mixture to seize.

For best results, allow the dough to rest and absorb some of the liquid for a few minutes before scooping it into balls.

The cookies may still look soft in the middle when the baking time is complete. As long as the edges have started to turn a golden brown, the center will firm up during cooling.

Switch it up: Swap out the chocolate chips for raisins, dried cherries, or dried cranberries!

To Store: Keep in an airtight container at room temperature for 2-3 days.

Nutrition