Almond flour oatmeal cookies that are both vegan and gluten-free and can be made either soft or crispy. You can have these easy vegan cookies ready in under 30 minutes.
The add-ins are customizable, you can use chocolate chips (or chunks), cranberries, or raisins. All the details can be found below, so keep reading!
I have another cookie recipe to share with you, this time it's almond flour oatmeal cookies that are both vegan and gluten-free (if you use certified gluten-free oats).
Well, these oatmeal cookies with almond flour are also delicious, just like the others, but they use a mix of almond flour and rolled oats as the base, so the finished cookies have a different texture, they're crisper and the taste is a mix between a chocolate chip cookie and an oatmeal cookie with a slight hint of cinnamon. They're the best.
Ingredients You'll Need
I always recommend sticking with the recipe the way it's written for the best results, especially since this is a vegan gluten-free recipe, but sometimes we cannot have or don't have certain ingredients, so I've listed some info about each one below along with info on substitutions.
Ingredient and Substitution Notes
Super Fine Almond Flour - You will need blanched almond flour that is labelled superfine or finely ground, NOT almond meal, for this recipe. See the "Recipe FAQ" section below for more info on the difference between almond flour and almond meal.
You cannot substitute another flour for almond flour in this recipe, if you cannot have or don't have almond flour, rather than trying to change this recipe, have a look through these other vegan cookie recipes for some other choices.
TIP: Because almond flour contains natural oils, it can go rancid quickly if stored incorrectly. Store your bag of almond flour in a cool, dark place or in the refrigerator or freezer to extend its shelf time.
Rolled Oats – You'll need to use old-fashioned rolled oats, no substitutions. Use certified gluten-free rolled oats if you need the recipe to be gluten-free.
You cannot use quick-cooking / instant oats / quick oats, they will not give the cookies the proper texture, they will be too soft. Steel cut oats cannot be used either since they are too hard.
Vegan Butter - This is a dairy-free recipe, so I use unsalted vegan butter, the type that comes in sticks, not the type that comes in a tub / container. If you only have salted vegan butter, just use ¼ teaspoon of salt in the recipe.
Use butter that is slightly softened. Butter that is too soft, too warm, or melted will make your cookies spread too much while baking. I have not made these cookies with coconut oil, vegetable oil, or any oil replacements, so I cannot give specific directions on how to substitute it, I would stick with vegan butter (the type that comes in sticks) for this recipe.
Sugars - You'll need both light brown sugar and granulated cane or white sugar. Both of them contribute different things to the cookies (texture, crispness, spreading, etc.) so to have your cookies end up the way they are intended to be, it's best to stick with the quantity the recipe calls for as well as the types. I have not tried making this recipe with coconut sugar, liquid sugar (such as maple syrup or agave) or any alternative sweeteners.
Flax Egg – These cookies have no eggs, so the flax egg acts as the binder. If you can’t have flax, use ground chia seeds as a replacement for the ground flax seeds.
Cinnamon - Just a little is needed to provide a slight hint of cinnamon in the cookies. If you don't want to use it or you don't have any, it's okay to leave it out.
Baking Soda - It helps the cookies rise a little, brown slightly, have a little crispness on the outside, and it also helps to give them the overall perfect texture. It cannot be replaced with baking powder and cannot be left out.
Salt and Vanilla Extract - Two essential ingredients in any chocolate chip cookie recipe that both work to enhance the flavour.
Chocolate Chips - I always use vegan semi-sweet chocolate chips but you can use chocolate chunks or a different add-in if you'd like. See the "Variations" section below for some suggestions.
If you aren't sure which brands make vegan chocolate chips, read this article for a large list of recommendations: "Are Chocolate Chips Vegan."
NOTE: When baking, measuring your flour accurately is so important to get the best results, even when using almond flour. Check out my article about how to measure flour correctly before you start.
How to Make It
(Note: I’ve outlined the step-by-step on how to make these almond flour oatmeal chocolate chip cookies recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. Start by mixing all of the dry ingredients.
2. Next, beat the butter and sugars together in a large mixing bowl, then add the flax egg and vanilla and beat again.
3. Add the dry ingredients to the wet ingredients and mix.
4. Add the chocolate chips.
5. Stir the chocolate chips in until they are all evenly distributed throughout the cookie dough.
6. Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place each cookie dough ball onto your cookie sheet. If you are using a tablespoon, roll each scoop into a ball.
7. Repeat until the cookie sheet is filled, leave some space around each cookie and don't flatten each ball, they will spread on their own as they bake.
8. Bake and remove from the oven when they are ready. Allow them to rest on the cookie sheet for a few minutes after they come out of the oven so they can firm up.
9. Carefully transfer the cookies to a cooling rack.
Here are a few ways you can customize these cookies based on your preferences, without altering the base recipe (which I don't recommend doing).
- Instead of chocolate chips try using dried cranberries or chopped walnuts instead. You can even use a mix of dried fruit / chocolate chips or nuts / chocolate chips.
- Another add-in to consider is raisins. Almond flour oatmeal raisin cookies are just as delicious!
- If you love the combination of sweet + salty, sprinkle some sea salt flakes (such as Maldon brand, don't use regular salt!) on top of each cookie immediately after they come out of the oven.
Whichever add-ins you choose, make sure to not go overboard and stick with the measurements provided in the recipe below, if too much is added, the cookie dough will be too loose and will not bind together as it should.
Looking for more quick and easy cookies to make? Look through this list of delicious vegan gluten-free cookie recipes!
Storing and Freezing
Store fully cooled leftovers in an airtight container at room temperature for up to six days. They will soften slightly after they have been stored.
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months.
When you're ready, thaw them in the refrigerator or at room temperature.
Freezing Unbaked Cookie Dough
You can freeze the cookie dough for baking later, having cookie dough ready for when a cookie craving hits is amazing and you will thank yourself for doing it! Details on how to do it can be found in the recipe notes below.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
What's the Texture Like?
While they're still warm, the outer edges of the cookies will be crisp and the inside will have a soft and chewy texture. The inside will also be gooey because of all the melty chocolate chips.
If you choose to make them crisper (details in the recipe below) they will be crisp inside and out.
After you store them, the softer version will soften a little and the crisp version will remain crisp but will soften slightly and not be as crisp as the day they were made.
Tips for Success
This recipe was tested extensively, here are my tips to make these delicious cookies perfectly every single time you make them:
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily. Make sure all of your ingredients are at room temperature.
- Use almond flour, NOT almond meal. (See the "Recipe FAQ" section below for more info on the difference between the two). I use Bob's Red Mill Superfine Almond Flour.
- Measure your almond flour correctly. Too much almond flour or oats make your cookie dough not have the correct consistency. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugars. Make sure that it's not TOO soft (or melted!) or your cookies will spread too much while baking. To make sure your butter is at the right temperature, lightly press your finger into the butter. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
- If your butter was too soft when you started. After you've made the cookie dough, before scooping it onto the cookie sheet, place the dough in the refrigerator for 15-20 minutes to cool it down so they don't overspread when baking.
- Use a cookie scoop to scoop the cookie dough. This will result in uniform-sized cookies so they all bake evenly. Using a scoop also makes this step quicker and easier.
- Don't skip the resting time after you've removed them from the oven. You must wait for at least 5 minutes before transferring them to a cooling rack since they are very soft right after baking. They continue to cook as they rest and will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Almond flour is made by grinding whole almonds that are raw, blanched, and skinless. After grinding, it's then sifted to create a very fine flour. Almond meal is ground almonds, usually with the almond skins intact (but not always) and it has a coarser texture. Since the almond meal is coarser, it's heavier than almond flour and will add more texture and almond flavour to recipes. Almond flour and almond meal can be interchanged in some recipes, but in a lot of recipes, they cannot. This is why it's best to use the type the recipe is calling for so the texture of what you're making turns out as it is supposed to.
Oat flour and almond flour are two entirely different types of flour with different properties and cannot be substituted for one another without making other major modifications to the other ingredients in the recipe. It's best to stick with the recipe the way it is written or to look for a different recipe that calls for oat flour if that's what you prefer to use.
No, this recipe was developed specifically with almond flour. If you are looking for cookie recipes that are made without almond flour, I have several, you can see all of them here: vegan gluten-free cookie recipes.
If You Make This Recipe...
Please let me know how you liked these vegan oatmeal cookies with almond flour! Leave me a comment and star rating below or post a picture and tag me on Instagram (@delightfuladventures) so I can see! I hope you love them.
Almond Flour Oatmeal Cookies (Vegan, Gluten-Free)
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ½ cups (168g) almond flour (NOT almond meal)
- 1 ½ cups (150g) rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ cup / (113g) vegan butter (room temperature)
- ⅓ cup (67g) light brown sugar, packed
- ⅓ cup (67g) granulated cane sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ⅔ - ¾ cup (120 - 135g) chocolate chips
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, whisk the almond flour, rolled oats, cinnamon, and baking soda together. Set aside.
- In a large bowl, using an electric mixer, beat the butter, brown sugar, granulated sugar, and salt until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, and blend again for 1 minute.
- Add the almond flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft dough has formed.
- Add chocolate chips and stir until they have combined evenly with the dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough balls down, they will flatten as they bake.)
- Bake for 10 minutes if you want soft, chewy cookies or bake for 12 minutes if you want crisp cookies.
- Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- Make sure to measure your flour correctly.
- This recipe makes 26 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons). If you use a tablespoon to scoop the dough, you will end up with roughly 33 smaller cookies.
- Use ⅔ - ¾ cup of chocolate chips. Use ⅔ cup (120g) if you want a regular amount of chocolate chips, and use ¾ cup (135g) if you love lots of chocolate chips in your cookies.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it will also not work with almond meal (you must use superfine almond flour) quick oats or steel cut oats (you must use rolled oats).
- Store your cookies for up to six days in an airtight container at room temperature.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Follow steps 2-8 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookie dough balls in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake for 11-12 minutes for softer cookies and 13-14 minutes for crisp cookies (no need to thaw them but if you do, just follow the baking times in the recipe above).
- Nutrition info is based on 1 of 26 cookies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.