Almond Flour Oatmeal Cookies

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These Almond Flour Oatmeal Cookies are healthy breakfast cookies that are naturally gluten-free and packed with 6 grams of protein. They are also high in fiber and healthy fat compared to traditional oatmeal cookies, which keep you full and energized in the morning.

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Prep Time10

Cook Time17

Total Time27

Servings: cookies

Calories: 217.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour (note 1)
1 ⅓ cup Quick Oats (note 2)
½ cup Unrefined Cane Sugar (note 3)
½ teaspoon Cinnamon
1 teaspoon Baking Powder
½ cup Almond Butter (note 4)
⅔ cup Almond Milk (note 5)
½ cup Chocolate Chips (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add almond flour, quick oats, sugar, cinnamon, and baking powder and use a whisk to combine evenly.
Add fresh drippy almond butter and almond milk.
Use a rubber spatula to stir and bring the ingredients together into a cookie dough. Stir for at least 1 minute to help the oats absorb the moisture of the dough.
Fold in the chocolate chips and stir to combine.
Divide the dough into 12 equal portions and drop them on the cookie sheet leaving 2 thumbs of space between each. They spread in the oven - if needed, use two baking sheets.
Bake the cookies for 17-19 minutes at 350 °F (180 °C) until nicely golden brown on the top and sides.
Let the cookies cool down on the baking sheet for 15 minutes. Do not touch them so they firm up nicely.
Slide a spatula under each cookie and transfer them to a cooling rack to fully cool down.

Notes

Note 1: I recommend ultra-fine blanched almond flour for better results. Almond meal makes cookies gritty and dark.

Note 2: Quick oats are a must in this recipe, do not use rolled oats. Quick oats are as healthy as rolled oats, but with a finer texture that absorbs more liquids and firms up these cookies. To make quick oats, pulse 1-2 times rolled oats in a food processor, then measure the amount above. Use gluten-free certified oats if needed.

Note 3: Any granulated sweetener can be used, including sugar-free erythritol/allulose blend for a low-carb cookie or coconut sugar.

Note 4: You can make the cookie using sunflower seed butter - watch out, it can turn the cookies blueish in color as sunflower seed butter reacts with baking powder. Other options are peanut butter or cashew butter.

Note 5: Any dairy-free milk can be used, like soy milk, cashew milk, or oat milk.

Note 6: Any chocolate chips can be used, dark chocolate chips are my favorite, and sugar-free chocolate chips work as well.

Storage: Store the cookies in the fridge for up to days in an airtight container.

Nutrition