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