This is butter Almond flour Oatmeal cookies are soft, chewy and completely vegan and gluten-free. No eggs or dairy required!
About the recipe
These are Almond flour The cookies are easy to make in a bowl and have a crispy exterior with a soft and chewy center.
They are naturally gluten-free and vegetarian without substitutions, so no eggs, dairy or wheat flour are required. Instead they are creating Almond flour For a gluten-free option and ground hemp To replace eggs.
You only need a handful of simple ingredients to make these, so if you have a bag of almond flour you’re wondering what to do with, why not give these a try!
Extra almond flour? Don’t miss these Almond flour Nut butter Cookies and sesame seeds tahini Cookies These are both very easy to make and so yummy.
What you will need
This section covers notes on components used and possible replacements.
Please see the printable recipe card at the bottom of the post for a complete list of ingredients with measurements
- Almond flour: This recipe is for refined almond flour, not almond meal. You can use store-bought almond flour or make your own from blanched almonds.
- Oats: Togbog in rolled enthusiasm Recommended for this recipe though you can use quick oats if you have them available.
- Vegan butter: You can use any brand of plant-based butter such as Myoko’s, Country Crock or Melt Organic. I like the stick of butter for convenience. You can substitute softened coconut oil.
- brown sugar: Light brown sugar or dark brown sugar is suitable. You can make options coconut sugar. I like the taste of both.
- sugar: Use any white granulated sugar. Choose safe, organic sugar for vegetarians.
- hempDon’t forget to use : ground hemp And not whole hemp seeds. It acts as the “egg” in the recipe and is essential for binding and structure.
- Vanilla: Any Vanilla extract Appropriate.
- Baking soda: Baking soda, not baking powder.
- Chocolate chip: You can use dairy-free chocolate chips, dark chocolate chips or chopped dark chocolate. Substitute raisins or use half.
How to Make (with Pictures)
Step 1: Make hemp “eggs”.
Mix ground flax and water together in a small bowl and let sit for 5-10 minutes while you prepare the rest of the dough.
After 5-10 minutes, Hemp “eggs” should be thick and slightly thin – Like an egg!
Help, my hemp eggs are not getting fat! This can happen if the hemp is old or just a bad batch. Try using fresh ground hemp stored in a cool, dry place.
I like to buy whole hemp seeds and ground them myself Vitamix As needed. i save ground hemp Keep in the fridge or freezer to help keep it fresh.
Step 2: Beat the wet ingredients together.
A big bowl, Cream together the butter, brown sugar and white sugar until well combined and the sugar is all dissolved. Beat in Hemp eggs and vanilla too.
Step 3: Combine the wet and dry ingredients.
add Almond flourOats, baking soda and salt And mix until you have a uniform dough, then mix Chocolate chip.
Quick Instructions: It is recommended to chill the dough for at least 30 minutes before baking. While not required, this prevents cookies from spreading too much.
Step 4: Bake the Cookies.
Roll the dough in approx Scoop 2 tablespoons and place them at least 2-inches apart Separate onto a baking sheet. Bake them for Bake for 13-15 minutes until golden brown.
While the first batch of cookies is baking, prepare the second batch and refrigerate until ready to bake them.
When the cookies are finished baking, let them sit in the pan for about 5 minutes before transferring to a cooling rack. The cookies will be brittle straight out of the oven but will harden as they cool.
Frequently Asked Questions
This recipe was made specifically for almond flour and has not been tested with substitutes.
If you are confident of swapping almond flour, go for it. If not, remember that almond flour does not substitute 1:1 with other flours so the recipe will require additional adjustments.
If you’re in a hurry, you can skip the cooling time, just remember that the cookie will be more spreadable and less chewy.
If you are not chilling the dough, be sure to space the cookie dough balls at least 3-inches apart.
no Coconut flour behaves quite a bit differently than almond flour so you can’t swap them in a 1:1 ratio. The recipe will require adjustments to work.
Yes. To make this recipe sugar-free, use a sugar-free granulated sweetener such as monk fruit and sugar-free chocolate chips.
You can but the texture will be different, they won’t bind as well and they will be darker in color. I haven’t tested these with almond meal so for best results, I recommend using almond flour.
Yes. You can use softened coconut oil (not melted) instead of butter.
Tips for success
- Do not over bake the cookies. They will finish baking as they cool so remove from the oven when they have cooled slightly.
- Chill the dough. Not required though, I like the texture if you do.
- measurement. Use a digital scale to measure your ingredients for accuracy, following the weight listed. If you don’t have a scale, spoon the almond flour into the measuring cup and level the top with a knife.
- replacement. Other than swapping out the chocolate chips or adding things like almonds or coconut, I don’t recommend substituting other ingredients because this recipe was made specifically for almond flour and requires the proportions of the ingredients listed.
Variations and Add-ins
- swap Chocolate chip for raisin Or use half.
- Sprinkle cookies with coarse sea salt after baking.
- Add shredded coconut.
- Add spices like cinnamonGinger and nutmeg.
- Add cranberries or swap chocolate for cranberries.
- Add the cut walnutNuts or pecan.
How to save
- Let them do it Cool completely before storing.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Cookies can be frozen in a freezer-safe container or freezer bag for up to 4 months.
Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
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description
Perfectly soft and chewy almond flour oatmeal cookies with a crispy exterior and sweet, buttery flavor.
- Preheat the oven to 350˚F (177˚C) and line two baking sheets with parchment paper.
- In a small bowl, mix together the flaxseed meal and water and let sit for 5-10 minutes while you prepare the rest of the dough.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and no large chunks of sugar remain. Beat in the flax “eggs” and vanilla extract until well combined.
- Add the almond flour, rolled oats, baking soda and salt to the bowl. Mix until the dough is smooth. Then, mix in the chocolate chips until just combined.
- Cover the bowl and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from over-spreading.
- Roll the dough into ~2 tablespoon balls and place at least 2 inches apart on the first baking sheet. Place the first baking sheet in the oven and bake at 350˚F (177˚C) for 13-15 minutes, until the cookies are a nice golden brown. While the cookies are baking, you can roll out the dough for a second baking sheet.
- Remove the cookies from the oven and let sit on the baking sheet for at least 5 minutes before transferring to a cooling rack. Cookies will finish baking as they sit. You can start baking your other cookie trays during this time.
nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 5 grams
- Sodium: 126 mg
- Fat: 5 grams
- Sugars: 14 grams
- Fiber: 1 gram
- Protein: 3 grams
Keywords: Almond flour oatmeal cookies
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