I used to think oatmeal cookies were all healthy. They are made with oatmeal after all, right? The truth is that a good oatmeal cookie is packed with sugar, flour and butter just like every other cookie. Until THIS cookie.
This is my dream oatmeal cookie; big, soft, and chewy. I used a combination of rolled oats, almond flour and chopped almonds for a extra crunch. Yes, 100% gluten free! Also, olive oil and maple syrup to replace butter and refine sugar. The result is a delicious cookie with zero guilt.
What you need to make Soft Oatmeal Almond Cookies
Olive Oil (light taste)
What you need to know about the Soft Oatmeal and Almond Cookies
This is a wet dough, you can dust a little flour if it sticks to your board. I used a small spatula to pick up the cookies and transfer to the cookie sheet since I wanted to keep them gluten free. You can re-shape them with your hands once they are on the cooking sheet.
Once the cookies are done, let them set for a few minutes on the cookie sheet then transfer to a cooling rack to finish cooling.
Store in an air thigh container. Place small pieces of parchment paper between each cookies if you need to stack them.
Other recipes you might like:
Banana Baked Oatmeal Bars – Marisol Cooks
Orange and Cranberry Oatmeal Scones – Marisol Cooks
Oatmeal Banana Muffins/Sugar Free – Marisol Cooks
Maple Oats Scones – Marisol Cooks
Soft Oatmeal Almond Cookies
- 1 1/2 cups of almond flour
- 1 cup old fashion rolled oats
- 1/2 cup finely chopped almonds (optional)
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/2 cup oil
- 1teaspoon almond extract
- 1/4 cup almond milk
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a large bowl whisk the almond flour, rolled oats, chopped almonds, sugar, baking powder, baking soda, cinnamon and salt.
- Add the oil, almond milk and almond extract. Mix until well combined.
- Dump the dough on a flat surface and pat it down with your hands until about 1/2 inch think. Use a cookie cutter to cut out the cookies (I used a 3″ cookie cuter)
- Remove the cookies with the help of a spatula and place them on the prepared baking sheet. Rework the remaining dough and cut more cookies.
- Bake on a preheat oven for 18-20 minutes until golden brown.
- Let the cookies cool completely on a cooling rack.