These Almond Flour Oatmeal Cookies are buttery, chewy, and gluten-free! Use your favorite mix-ins: butterscotch chips, raisins, chocolate chips, M&Ms — you name it!
I absolutely LOVE oatmeal cookies. I’ve made classic oatmeal chocolate chip cookies, coconut oatmeal cookies, peanut butter oatmeal cookies, and more! I can’t get enough. Today’s recipe is different, because we’re using almond flour, which gives these cookies a slightly nutty flavor, and my secret (optional, but highly recommended) ingredient: butterscotch chips! I’m telling you, the flavor is outta this world.
- Unsalted Butter – softened to room temperature to produce a rich, chewy, yet slightly fluffy cookie.
- Dark Brown Sugar – adds a warm, sweet flavor and gives the cookies a perfectly chewy texture. You can also use light brown sugar but the flavor will be less molasses-y.
- Vanilla Extract – adds warmth and depth of flavor with an extra hint of sweetness.
- Egg – binds everything together so the cookies can hold their shape.
- Almond Flour – the base of our cookie. Almond flour is the perfect nutty, gluten-free “flour” to give these oatmeal cookies structure.
- Old-Fashioned Oats – certified gluten free, if necessary. These are the “oatmeal” in these oatmeal cookies and add a great chewy texture.
- Cinnamon – adds a hint of spicy and warm sweetness.
- Baking Soda – our leavening agent, which prevents the cookies from becoming too dense.
- Salt – cuts the sweetness and brings out other flavors.
- Mix-Ins of Choice – I love the combination of semi-sweet chocolate chips and butterscotch chips, but feel free to use any combination of your choosing.
How to make
This almond flour oatmeal cookie recipe takes 10 minutes to prep!
- Beat butter and brown sugar together until fluffy then add in vanilla and egg.
- Mix in almond flour, oats, cinnamon, baking soda, and salt then add in chocolate chips and butterscotch chips.
- Use a large cookie scoop to portion out the dough onto baking sheets lined with silicone mats.
- Bake until golden-brown, top with additional baking chips, cool, then serve and enjoy!
I like to make these almond flour oatmeal cookies into almond flour oatmeal chocolate chip cookies with a handful of semi-sweet chocolate chips but here are some other mix-in ideas!
- Nuts. Try chopped walnuts, pecans, almonds, macadamia nuts, or even peanuts.
- Dried Fruit. Raisins or dried cranberries add extra fruity sweetness.
- Baking Chips. I love chocolate chips (semi-sweet, milk, dark) and butterscotch chips but white chocolate chips, peanut butter chips, or cinnamon chips are also super yummy.
- Coconut. Mix in a handful of dried coconut flakes.
- Candy. Throw in some of your favorite M&M’s for a crunchy, chocolate-y addition.
What’s the difference between almond meal and almond flour?
While both are ground up almonds, almond flour and almond meal are slightly different.
Almond flour is made up of very finely ground, blanched almonds, meaning the skins are removed. Almond meal, on the other hand, can be made of blanched or un-blanched almonds and has a coarser grind than almond flour does.
Can you make your own almond flour?
Yes, but I recommend using already-made almond flour, which is easily found at any grocery store. Why? It’s more consistent in texture and keeps this recipe quick and easy! If you’d like, here’s how to make your own almond flour:
- Place blanched almonds into your high-powered blender or food processor.
- Blend until ground into a fine powder.
- Proceed with recipe as directed.
Can you use coconut flour instead of almond flour?
No, coconut flour is much more absorbent than other types of flour so it will soak up more of the moisture in the cookies making them dry and crumbly. If you want to use coconut flour, I highly recommend following a recipe that specifically calls for coconut flour.
Are almond flour oatmeal cookies gluten-free?
These almond flour oatmeal cookies are totally gluten-free as long as you use certified gluten free ingredients — be sure to check all your labels!
Are almond flour oatmeal cookies vegan?
Since these cookies contain both butter and eggs, these cookie are not vegan. If you’re looking for a vegan version, check out my vegan oatmeal cookies recipe!
How to store
Leftover cookies will keep in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then microwave to warm, bring to room temp, or enjoy straight from the fridge.
Almond Flour Oatmeal Cookies
Equipment for this recipe
- 1/2 cup unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 1/2 tablespoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups almond flour spoon and leveled
- 1 1/2 cups old fashioned oats certified gluten free, if necessary
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips semi-sweet, milk, or dark are all fine
- 1/2 cup butterscotch baking chips
- Preheat oven to 350 degrees F and line 3 baking sheets with silicone mats.
- In your stand mixer (or using a hand mixer), beat butter and brown sugar together until fluffy, about 2 minutes.
- Beat in vanilla and egg.
- Beat in almond flour, oats, cinnamon, baking soda, and salt.
- Beat in chocolate chips and butterscotch chips.
- Using a large cookie scoop, pack dough into the scoop and turn out dough onto prepared baking sheet - no more than 6 cookies on each baking sheet.
- Bake immediately, or cover baking sheets with plastic wrap and refrigerate until ready to use.
- Remove plastic wrap and bake cookies in preheated oven until golden brown, about 8-10 minutes.
- Remove from oven and let cookies sit for 5-10 minutes.
- Transfer to a wire cooling rack to let finish cooling or eat immediately!
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*Note: Nutrition information is estimated and varies based on products used.