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, use chocolate chips (or chunks), cranberries, or raisins.
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.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
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.