Can You Use Almond Flour To Make Oatmeal Cookies
- January 26, 2022
These almond flour oatmeal cookies are soft, chewy, and with a light crumb, and studded with chocolate chips!Made in one bowl and ready in 12 minutes, they are a simple and delicious cookie perfect to enjoy anytime!When it comes to making desserts using almond flour, my favorite recipes to make are brownies, biscotti, and these easy almond flour oatmeal cookies.These would be of the healthier variety because she’d often pack them mine and my sister’s lunch boxes.I’ve been meaning to share her recipe for almond flour oatmeal cookies for quite some time.I still remember my school friends would love coming over to my house, especially if mom had made a batch of them!Now, these cookies may look incredibly fancy, but they are a simple and foolproof recipe to make.The combination of almond flour and rolled oats give it a light, soft, and chewy texture, with plenty of chocolate throughout!How do you make almond flour oatmeal chocolate chip cookies?You can use almond meal, but your cookies will be studier, nuttier, and thicker.Place the balls of cookie dough onto a lined sheet and gently flatten each one.Bake the cookies for around 10 minutes, or until the edges become golden and the chocolate has melted.Finally, remove the cookies from the oven and let them cool on the pan completely.: Leftover cookies can be stored at room temperature, covered, for up to 3 days.To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.4.99 from 233 votes Print Prep Time: 5 minutes Cook Time: 12 minutes Total Time: 17 minutes Servings: 16 Cookies Calories: 130 kcal Author: Arman Ingredients 1 cup almond flour blanched almond flour.Line a large baking sheet with parchment paper, and set it aside.Place the balls of cookie dough onto the lined sheet and press each one down slightly.Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown.TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. .
Almond Flour Oatmeal Cookies (gluten free)
: If you use unsalted butter, add an additional ½ teaspoon kosher salt.Add in ½ cup shredded, unsweetened coconut.Add ½ cup of chopped pecans or walnuts for a nuttier flavor and texture.Along with this cookie recipe offering lots of room for creativity, the dough itself is quite versatile.Form and bake it immediately or refrigerate for one hour and up to 3 days for thicker, rounder cookies.(Freeze dough balls in a single layer on a parchment lined baking sheet, then transfer to a freezer bag marked with baking time and temperature for convenience.).Frozen dough balls can be baked straight from the freezer (I like to arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly.).Is there a better way to greet your friends and family than with the scent of freshly baked cookies?Step 1: In the bowl of a stand mixer cream butter and sugars until fluffy.Step 2: Add whisked dry ingredients to mixer bowl and mix to combine.Add chocolate chips (and or raisins) and mix until just combined. .
Almond Flour Oatmeal Cookies
These Almond Flour Oatmeal Cookies are soft, chewy and EASY to make!Made with just almond flour, oats and a few other pantry staples, nobody will guess these cookies are gluten-free.If you have a bag of almond flour on hand and you’re looking for an easy, tried-and-true cookie recipe, look no further!As you’d guess removing the skins creates a lighter, more even flour.If you can find blanched almond flour I recommend it for my baking recipes.Once you have a bag of almond flour, you don’t need anything special to make these cookies.Start by mixing together the butter, coconut oil and sugar until smooth and creamy.Add the almond flour, baking soda and salt and mix until a smooth dough forms.Add in the oats and chocolate chips or raisins and stir to combine.These cookies hold together perfectly without any added binders like other gluten-free recipes call for. .
Healthy Almond Flour Oatmeal Cookies (Soft & Chewy!)
These soft and chewy, melt-in-your-mouth almond flour oatmeal cookies are so easy and made healthy with no refined sugar and no dairy.While oatmeal cookies always contain rolled oats, which definitely are a healthy food high in fibre, b vitamins, and iron, the other ingredients typically found in the traditional version makes them less so.To make classic oatmeal cookies healthier, try the simple swaps below.Or, make my almond flour oatmeal cookies or another healthier version you can find online!Butter —> swap with —> applesauce, mashed banana, or coconut oil.When it comes to making a healthier version of a traditional classic cookie there are some important things to keep in mind to get the best result.Healthier alternatives might bake differently and getting a little “too creative” with a recipe can end up in a flop.Often times when using healthier alternatives like almond flour, the cookies will be quite soft when removed from the oven.If you are going for a vegan or gluten free cookie you’ll need to substitute these binding agents with a suitable alternative.Continue to Content Healthy Almond Flour Oatmeal Cookies Yield: Makes 8-10 cookies Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes These healthy almond flour oatmeal cookies are soft, chewy, and melt-in-your-mouth good!Print Ingredients 1 1/4 cup old fashioned rolled oats (gluten free if needed).1/2 tsp baking soda Optional Add In: 1/3 cup dark chocolate chips or raisins Instructions Preheat oven to 350° F. Line a baking sheet with parchment paper.Add in the coconut sugar, egg, and vanilla and beat with electric hand mixer on medium-high.On low speed, add in the oats, almond flour, and baking soda.Notes * To make a "flax egg" combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of warm water and mix well, let sit for 5 minutes as it thickens and a gel consistency is achieved.
Almond Flour Oatmeal Cookies (Gluten Free)
These Almond Flour Oatmeal Cookies have golden crispy edges and a soft chewy center!They are loaded with dark chocolate chips for the ultimate gooey chocolaty cookie.The dark chocolate chips add the perfect amount of sweetness, intensity and flavor.These almond flour oatmeal chocolate chip cookies are made in one bowl.This easy recipe takes less than 30 minutes from start to finish.Unlike many gluten free cookies, these are made without xantham gum.Feel free to make these with raisins or with another fun mix in!For the Nut Free version, check out these Coconut Flour Oatmeal Cookies!It is the basis of these Paleo Chocolate Chip Cookies and Banana Muffins with Almond Flour.Using a blender, add almonds and blend until a powder is formed.They are also abundant in protein, fiber, manganese, and Vitamin E.Almond flour is sold in most grocery stores and on Amazon.It is located in the baking aisle of Target, Walmart, Whole Foods, Sprouts, Hannaford, Aldi, Trader Joe’s and more.First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.To do this, drop pan a couple inches above countertop to release air bubbles.Once cookies are set in the middle, remove from oven.To make the best almond flour oatmeal cookies, use old fashioned oats.Don’t skip the banging the pan on the countertop step.While I love this cookie recipe with almond flour as is, here are some flavor variations.I suggest using old fashioned oats since they bake well and add more texture to these cookies.Store these cookies in an airtight container at room temperature for up to 3 days.These oatmeal cookies with almond flour utilize gluten free oats.Choosing the right kind of gluten free oats is important!While steel cut oats work, they tend to be more crunchy and smaller.I suggest using Bob’s Red Mill Old Fashioned Rolled Oats.Get the Recipe: Almond Flour Oatmeal Cookies (Gluten Free) These Almond Flour Oatmeal Cookies have crisp chewy edges and a soft center!These gluten free oatmeal chocolate chip cookies are such a delicious classic!▢ ¾ cup dark chocolate chips Instructions First, preheat oven to 350 degrees Fahrenheit.Check labels to ensure it is gluten free oats.I recommend Bob’s Red Mill Gluten Free Old Fashioned Oats.After the initial 9 minutes of baking time, remove pan from oven.Bang pan on countertop 2 to 3 times to remove air bubbles.To do this, simply drop pan a couple inches above your countertop.Store cookies in an airtight container at room temperature for 3 days. .
Almond Flour Oatmeal Cookies
Almond Flour Oatmeal Cookies are crispy, chewy, and generously studded with chocolate chips.These Almond Flour Oatmeal Cookies have a warm, nutty flavor enhanced by a generous amount of chocolate chips.You could also replace the cinnamon with ground cardamom, for a slightly different, but equally delicious, flavor!You could also replace the cinnamon with ground cardamom, for a slightly different, but equally delicious, flavor!Conversely, if you substitute steel cut oats, you may get a coarser texture that isn’t as appealing.Conversely, if you substitute steel cut oats, you may get a coarser texture that isn’t as appealing.Other Add-ins: These healthy oatmeal cookies with almond flour are a great base for other flavors too.In a large bowl, mix together 1 stick of softened butter, ½ cup packed brown sugar, and ¼ cup granulated sugar with a wooden spoon until well-combined.Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball.Place cookie balls on the parchment paper-lined baking sheet a couple of inches apart.Let sit for 3 minutes to let these oatmeal chocolate chip cookies firm up.And since almond flour is expensive both to buy and to make, you should definitely freeze any leftovers for your next batch.According to Bob’s Red Mill, you can even freeze almond flour for 4-5 months after its sell by date, as long as you keep it in an airtight container.You can also keep it in the fridge if you prefer, and in fact, if you are planning to store almond flour for over a few weeks, you should keep it in the refrigerator or freezer.You can also freeze baked cookies for up to 3 months, sealed in a freezer bag or airtight container.Want to freeze the almond flour oatmeal cookie balls before baking?Or mix almond meal with flour, sugar, and butter for a delicious topping for a fruit crisp, crumble, or tart.Finally, you can replace breadcrumbs with almond flour when you are making breaded chicken or fish.Just note that almond flour will burn more quickly than traditional breadcrumbs.It’s a great resource that shows you exactly how different kinds of recipes react to almond flour.For other delicious desserts, don’t miss my Ultimate Blondies with Chocolate Chips, my Puff Pastry Cinnamon Rolls with Apple, my Peach Blueberry Crisp, and my Cherry Danish with Puff Pastry.If you try these Almond Flour Oatmeal Chocolate Chip Cookies, I would love to hear from you!Continue to Content 📖 Recipe Card Almond Flour Oatmeal Cookies Yield: Makes 21 cookies Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes Almond Flour Oatmeal cookies are crispy, chewy, and generously studded with chocolate chips.Then, stir in almond flour, rolled oats, baking soda, cinnamon, and salt.Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball.Place cookie balls on the parchment paper-lined baking sheet a couple of inches apart.Baked cookies can be stored at room temperature in an airtight container for up to 5 days.Just roll dough into balls and place on a parchment- or wax paper-lined plate in the freezer until firm.Then you can put the cookie dough balls into a freezer-safe ziplock bag and take out however many you want, whenever you want. .
Almond Flour Oatmeal Cookies
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!Unsalted Butter – softened to room temperature to produce a rich, chewy, yet slightly fluffy cookie.– 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.– adds a warm, sweet flavor and gives the cookies a perfectly chewy texture.Vanilla Extract – adds warmth and depth of flavor with an extra hint of sweetness.– adds warmth and depth of flavor with an extra hint of sweetness.Pro tip Other than the mix-ins, I don’t recommend making any substitutions in this recipe.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.Use a large cookie scoop to portion out the dough onto baking sheets lined with silicone mats.Sprinkle on maldon sea salt after the cookies are baked, but still warm.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!Raisins or dried cranberries add extra fruity sweetness.Raisins or dried cranberries add extra fruity sweetness.Whatever flavor combination you decide, you’ll total 1 cup of mix-ins for the recipe.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! .
Gluten Free Almond Flour Oatmeal Cookies
Chewy and delicious without the gluten, these simple Gluten Free Oatmeal Cookies are made with almond flour giving them a sweet nutty flavor.Packed with chocolate chips and chunks, wholesome oats and everything you love about a freshly baked cookie!These almond flour Gluten Free Oatmeal Cookies took a LOT of work to get them just right, but the delicious chewy, chocolate chip packed cookies were worth the 20 plus rounds of testing!Nothing too crazy or out of the ordinary for these almond flour oatmeal cookies.Cream the butter and sugars, add in the egg and vanilla, then the flour and the chips and oats.Nothing too crazy or out of the ordinary for these almond flour oatmeal cookies.Cream the butter and sugars, add in the egg and vanilla, then the flour and the chips and oats.I prefer a no-chill cookie so I went with slightly more flour so that no chilling was needed.I prefer a no-chill cookie so I went with slightly more flour so that no chilling was needed.butter: I prefer unsalted and most regularly have it in the house over salted.Cream the softened butter and sugars until light and fluffy.In a separate bowl, whisk together the almond flour, baking soda and sea salt.the almond flour, baking soda and sea salt.these gluten free oatmeal cookies will spread more than you will want them to.When measuring the almond flour , if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife.If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.For a crunchier oatmeal cookie, bake closer to 13 minutes.Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest! .
Almond Flour Oatmeal Chocolate Chip Cookies
To begin, these Healthy Almond Flour Oatmeal Chocolate Chip Cookies are gluten-free and made with healthier ingredients.Ingredients Used in this Almond Flour Oatmeal Chocolate Chip Cookie Recipe:.5 from 13 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 15 mins Course Dessert Cuisine American Servings 14 cookies Ingredients 1x 2x 3x 1 cup almond flour.Use a 1 ½ tbsp scoop and drop each cookie dough ball onto a sheet pan lined with parchment paper.Store in an air-tight container on the counter for a couple of days or place into the freezer to grab and microwave whenever you want a treat! .
Soft & Chewy Flourless Oatmeal Raisin Cookies
Flourless oatmeal raisin cookies that are soft, chewy, and super easy to make.I grew up on the other side of the ocean from both of my grandmas, so I never really got to experience that childhood joy.And if I could hold myself back from eating those by the fistful, I’d totally toss them into a batch of these cookies.And make sure to soak the raisins in warm water for about 10 minutes before adding them to the dough – that way they become super plump and help the cookies stay extra soft & chewy.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ) quick oats (GF if needed) 1 cup ( 128 g ) almond flour.large egg 3 Tbsp ( 45 ml) coconut oil, melted**.In a large mixing bowl, combine the oats, almond flour, sugar, cinnamon, and baking soda.Add the egg, coconut oil, molasses, and vanilla, and mix until all the ingredients are fully combined and a sticky dough forms.Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms.Drop the dough onto your prepared baking sheet and gently flatten it with your fingers.The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.Bake for 7 – 9 minutes, until the edges begin to turn golden brown.*** Soak your raisins in warm water for about 10 minutes and blot them dry before adding them to the dough to make them extra soft and plump. .