Almond Oatmeal Cookies, Gluten free, Dairy free

These Almond Oatmeal Cookies are satisfying dairy-free and gluten-free oat cookies made with almond butter, almond flour, and olive oil. They are both crisp yet chewy and satisfying! They also come together in less than 20 minutes.

Can we just say that baking with almond flour is our jam. Our Paleo sugar cookies, almond flour cookie bars, and banana oatmeal cookies are some of our favorite almond flour baked goods. And now these almond flour oatmeal cookies take the cake!

We have made these almond oatmeal cookies three times in the past week and we 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 from-scratch oatmeal cookie taste. We love that they are made with olive oil (instead of butter) and almond flour (instead of white flour) as well. They are a healthier version of the classic oatmeal cookie recipe, but with the same great flavor.

Why we love these cookies:

• They are great for those with a peanut allergy.
  • These were inspired and adapted from Food 52’s recipe for olive oil peanut butter oatmeal cookies. If you do want a peanut option, try these almond flour peanut butter cookies; they look yummy.
• These almond butter oatmeal cookies are a healthier version of traditional oatmeal cookies. They are made with almond flour, almond butter, olive oil, and oats.
• They are naturally gluten-free and dairy-free.
• They are simple to make.
• They taste great with various mix-ins. From chocolate chips to raisins to dried cranberries.

Recipe ingredients:

• rolled oats– we like using organic rolled oats to ensure quality and lower pesticides.
• almond flour– blanched almond flour works better than almond meal.
• brown sugar– a good quality organic brown sugar works well.
• baking soda– this helps the cookies rise.
• ground cinnamon– Ceylon cinnamon has our favorite flavor to us.
• egg– to bind everything together.
• almond butter– we used drippy almond butter here.
• olive oil– we like using extra light olive oil because it has a lighter flavor overall.
• vanilla extract– with or without alcohol.
• dairy-free chocolate chips– any brand of your choice works!

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

• Instead of brown sugar, you can use coconut sugar or maple sugar.
• Instead of ground cinnamon, you can use ground nutmeg. Just don’t use as much.
• Instead of olive oil, you can use avocado oil or any mild flavored oil. We avoid coconut oil because we don’t want coconut flavor.

Step by step instructions:

Step 1

Step 1: Mix the dry ingredients together in one bowl.

This includes the rolled oats, almond flour, sugar, salt, baking soda, and cinnamon together.

Step 2

Step 2: Mix the wet ingredients together in another bowl.

This includes the egg, almond butter, olive oil, and vanilla.

Step 3

Step 3: Combine the wet and dry ingredients together until a dough forms.

Step 4

Step 4: Stir in the chocolate chips.

Step 5

Step 5: Roll the dough into balls and place on a cookie sheet. Add a few chocolate chips on top.

Step 6

Step 6: Bake!

Recipe FAQs

Yes, but you need to make sure that your oats are certified gluten-free to avoid any cross-contamination.

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!

Cook them for less time! We would take them out around the 10 minute mark.

Cover them and store at room temperature on the counter for 3 days.

Yes! Once they have cooled, place them in a freezer safe bag or container and freeze for up to 6 months.