These healthy Almond Flour Oatmeal Cookies will be your new favorite sweet treat. They’re perfectly spiced, baked to perfection, and fully gluten-free!
Think chewy, crunchy oatmeal cookies, but perfect for all your gluten-free friends and family! A few years ago, we started to suspect that my husband was celiac. After a few trial-and-error periods, the suspicion grew stronger, and now he tries to eliminate gluten wherever he can.
This means, when I recently finished recipe testing my Healthy Oatmeal Cookies, the pouting began. Our home was filled with the warm, caramelized smells of freshly baked oatmeal cookies, but not a single one was able to pass my husband’s lips.
And so, I made him this gluten-free version. You know, to save my marriage.
Plus, almond flour works so darn well in these cookies! I tried and tested it with my Almond Flour Peanut Butter Cookies, so I knew it would work great in these!
Are Almond Flour Oatmeal Cookies Healthy?
Almond flour is a source of healthy fats, fiber, and protein, which all work together to keep you feeling full and fueled throughout the day. It’s a great alternative for those who can’t eat gluten, as it’s not highly processed since it’s just made of naturally gluten-free almonds.
The only ingredients in this recipe that could be considered unhealthy are the refined sugars. To make this recipe healthier, you can try swapping them out entirely for natural sweeteners like honey, maple syrup, or applesauce – but you may need to add more flour to the recipe to keep the dough from being too wet.
Cookie Customizations…
It’s super easy to customize these oatmeal cookies to fit any dietary requirements or preferences. To make them dairy-free, swap out the butter and replace it with vegan butter. You can also add in a handful (or five) of dairy-free chocolate chips.
If you want these cookies to be vegan-friendly, feel free to try this recipe with a flax gel instead of the egg! I haven’t tested that out myself but it should work.
To make the most delicious (and healthy) monster cookies, add in some chopped nuts, dried cranberries, and M&Ms!
How to make ahead and store
I recommend storing these oatmeal raisin cookies at room temperature in an airtight container. They will last about a week this way, and will be a seriously delicious snack all week long! These cookies will also last up to 3 months in the freezer if stored correctly! Simply pop them in an airtight freezer-safe container or bag and place them in your freezer. Pull out as many as you want at a time, thaw overnight in the refrigerator, then enjoy!
Serving Suggestions
These cookies are the perfect snack any time of day, but if you’re looking to spruce them up to serve for dessert or afternoon tea, I have a few suggestions!
These oatmeal cookies are insanely good broken up over ice cream, and my favorite flavor combos are this Ice Cream with Chocolate and Pomegranate or this Cottage Cheese Ice Cream.
You can also dress up these cookies with garnishes to make them more elegant for serving. My favorite options include a drizzle of Vegan Caramel Sauce, or nut butters like this Pecan Butter, this Pumpkin Seed Butter, or this Almond Butter.
Ingredients
- 1 1/2 cups (155g) almond flour
- 1 cup (97g) quick oats
- 2 teaspoons cinnamon powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter softened at room temperature
- 2 tablespoons unsweetened applesauce
- 6 tablespoons coconut or brown sugar
- 5 tablespoons raw organic cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt together.
- In a separate large bowl, use an electric hand mixer to beat together the butter and applesauce. Add in the sugars, egg, and vanilla, and beat until well combined.
- Stir the dry ingredients into the butter mixture, followed by the raisins. Cover and chill 15 minutes.
- Roll the dough into 1 tablespoon-sized balls and press out to about 1/3 inch thick.
- Bake until the edges are lightly golden brown and the cookies feel set, about 16 to 18 minutes. Let cool completely on the pan.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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