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Indulge in these delicious Sugar Free Oatmeal Cookies with Almond Flour, perfect for a guilt-free treat!
I remember the first time I baked these Sugar Free Oatmeal Cookies with Almond Flour. The aroma filled my kitchen, and the taste was simply divine. It’s been a family favorite ever since.
Get ready to cook up a batch of these amazing cookies!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Make sure all your ingredients are measured and ready to go. Preheat your oven and line your baking tray with greaseproof paper.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Granulated sweetener (erythritol or monk fruit blend recommended) | 1/4 cup |
| Sliced almonds | 3/4 cup |
| Shredded coconut | 1/3 cup |
| Large cold egg | 1 |
| Xanthan gum | 1/2 tsp |
| Baking powder | 1 tsp |
| Almond flour (blanched for best texture) | 1 cup |
| Vanilla essence (pure vanilla extract for better flavor) | 1 tsp |
| Melted unsalted butter (I like Kerrygold unsalted butter for this) | 1/2 cup |
| Salt | 1/2 tsp |
Step-by-Step Guide
- Prepare the Oven and Baking Tray: Start by preheating your oven to 350°F (180°C) for an electric oven or 320°F (160°C) for a fan oven. Line a baking tray with greaseproof paper to prevent the cookies from sticking during baking.
- Chop Almonds and Coconut Flakes: Using a sharp knife, chop 1/2 cup (50g) of sliced almonds and coconut flakes until they resemble the size of oats. If you prefer, use a food processor to pulse the mixture to achieve the desired size.
- Mix Dry Ingredients: In a mixing bowl, combine the chopped flaked almonds and coconut, along with almond flour, erythritol, xanthan gum, baking powder, and a pinch of salt. Stir these dry ingredients together until well integrated.
- Form the Dough: Add the melted butter, vanilla extract, and an egg to the bowl of dry ingredients. Mix until everything comes together to form a cohesive dough. Use your hands or a sturdy spoon to ensure all components are thoroughly mixed.
- Shape the Cookies: Roll the dough into 9 evenly sized balls. Chop the remaining 1/4 cup of almonds. Place each ball on the prepared baking tray, then press the chopped almonds into the top of each ball. Gently flatten the cookies and shape the edges with your fingers to remove any cracks.
- Bake and Cool: Bake the cookies in the preheated oven for 12-15 minutes or until they are slightly golden. Keep an eye on them to prevent over-baking. Once done, remove the tray from the oven and allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Pointers for Perfection & How to Store
For the best results, make sure your butter is melted but not too hot. Store your Sugar Free Oatmeal Cookies with Almond Flour in an airtight container to keep them fresh.
For more delicious recipes, check out Oatmeal Protein Cookies Gluten Free Cookies.
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Sugar Free Oatmeal Cookies with Almond Flour
- Total Time: 22
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
These Sugar-Free Oatmeal Cookies with Almond Flour are the perfect guilt-free treat. Soft, chewy, and packed with wholesome ingredients, they offer the classic comfort of an oatmeal cookie without the refined sugar or gluten. Made with nutrient-dense almond flour and certified gluten-free oats, they are ideal for low-carb and gluten-free diets alike.
Ingredients
— Dry Ingredients —
1 ½ cups superfine blanched almond flour
1 cup gluten-free rolled oats (old-fashioned or quick oats)
½ cup granulated erythritol or monk fruit sweetener (sugar-free alternative)
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
— Wet Ingredients —
½ cup unsalted butter, softened (or melted coconut oil for dairy-free)
1 large egg, room temperature
1 teaspoon pure vanilla extract
— Optional Mix-ins —
⅓ cup sugar-free chocolate chips or chopped walnuts
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, gluten-free oats, sweetener, baking soda, cinnamon, and salt. Ensure there are no lumps in the almond flour.
3. Mix Wet Ingredients: In a separate large bowl, beat the softened butter (or coconut oil) with the egg and vanilla extract until well combined and creamy.
4. Combine: Pour the dry ingredients into the wet mixture. Stir well with a spatula until a cohesive dough forms. If adding chocolate chips or nuts, fold them in now.
5. Shape Cookies: Scoop about 1 tablespoon of dough at a time. Roll into balls between your palms and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Flatten: Gently press down on each dough ball with your hand or a fork to flatten them slightly, as almond flour cookies do not spread much during baking.
7. Bake: Bake for 10–12 minutes, or until the edges are golden brown and the tops are set.
8. Cool: Remove from the oven. The cookies will be very soft while hot. Let them cool completely on the baking sheet (at least 15 minutes) before transferring to a wire rack. They will firm up as they cool.
Notes
Oats: Ensure you use ‘certified gluten-free’ oats if you have celiac disease or a severe gluten intolerance.
Texture: These cookies are soft and chewy. For a crispier cookie, flatten them more before baking and bake for an extra minute.
Sweetener: Any granulated sugar-free sweetener (like Swerve or Lakanto) works well. If you prefer a brown sugar flavor, use a brown sugar alternative.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 1
- Sodium: 60
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Your Burning Questions Answered!
- Can I use a different sweetener?
- Yes, you can use any granulated sweetener you prefer.
- Can I freeze these cookies?
- Absolutely! They freeze well for up to 3 months.
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs moisture differently and will change the texture.
Dig In & Enjoy!
These Sugar Free Oatmeal Cookies with Almond Flour are a delightful treat that everyone will love. Enjoy them with a cup of tea or coffee.
For more delicious ideas, follow me on Pinterest.