Almond Flour Oatmeal Cookies (Vegan, Gluten-Free)

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).

So what makes these cookies different from my classic vegan gluten-free chocolate chip cookies, my vegan gluten-free oatmeal cookies or even my vegan oatmeal chocolate chip cookies?

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.

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.

Variations

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) 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.

Recipe FAQ