These vegan and gluten-free almond flour oatmeal cookies with chocolate chips have a tender and chewy texture and straightforward to make with only a few elements.
Substances
- Almond Flour: This recipe is for effective almond flour, not almond meal. You need to use store-bought almond flour or make your personal from blanched finely floor almonds.
- Oats: Rolled oats (old school oats) are prompt for this recipe although you may use fast cooking oats if that’s what you’ve gotten obtainable. Don’t use metal minimize oats. If wanted, use licensed gluten-free oats.
- Vegan Butter: You need to use any model of plant-based butter resembling Miyoko’s, Nation Crock or Soften Natural. I just like the butter sticks for comfort. You may substitute softened coconut oil.
- Brown Sugar: Gentle brown sugar or darkish brown sugar is appropriate. You may substitute coconut sugar. I just like the flavour of each.
- Sugar: Use any white granulated sugar. For vegan-safe, select natural sugar.
- Flax: You’ll want to use floor flax and never entire flax seeds. This acts because the “egg” within the recipe and is required for binding and construction.
- Chocolate Chips: You need to use dairy-free chocolate chips, darkish chocolate chips or chopped darkish chocolate. Substitute raisins or use half and half.
Please see the printable recipe card on the backside of the publish for the complete record of elements with measurements.
Variations & Add-Ins
- Swap the chocolate chips for raisins for almond flour oatmeal raisin cookies.
- Sprinkle the cookies with coarse sea salt after baking.
- Add as much as 1/2 cup shredded coconut.
- Add spices like cinnamon, ginger and nutmeg.
- Add 1/2 cup cranberries or swap the chocolate for cranberries for cranberry cookies.
- Add 1/2 cup chopped walnuts, almonds or pecans.
Step-by-Step Directions
Step 1: Make the flax “egg”.
Combine collectively the bottom flax and water in a small bowl and let it sit for 5-10 minutes whilst you put together the remainder of the dough.
After 5-10 minutes, the flax “egg” must be thick and considerably slimy – like an egg!
Step 2: Beat collectively moist elements.
In a giant mixing bowl, cream collectively the butter, brown sugar and white sugar till properly mixed and the sugar is all damaged up. Beat within the flax egg and vanilla as properly.
Step 3: Mix moist and dry elements.
Add the almond flour, oats, baking soda and salt and blend till you’ve gotten a uniform dough, then combine within the chocolate chips.
Step 4: Bake the cookies.
Use a cookie scoop to portion and the dough into roughly 2 tbsp balls and place them a minimum of 2-inches aside on a cookie sheet.
Bake them for 13-Quarter-hour till they’re golden brown.
Whereas the primary batch of cookies bake, put together the second batch and place them in again within the fridge till you’re able to bake them.
Step 5: Cool the cookies.
As soon as the cookies have completed baking, allow them to sit on the pan for about 5 minutes earlier than transferring to a cooling rack.
The cookies will probably be fragile straight out of the oven however will agency up as they cool.
Recipe FAQs
This recipe was developed particularly for almond flour and has not been examined with various gluten-free flour like coconut flour or oat flour.
In the event you’re assured making swaps for almond flour, go for it. If not, notice that almond flour doesn’t substitute 1:1 with different flours so the recipe will want extra changes.
For oat flour recipes, you possibly can attempt these Vegan Chocolate Chip Zucchini Oatmeal Cookies or Chocolate Chip Peanut Butter Oatmeal Cookies.
You may omit the chilling time should you’re in a rush, simply notice that the cookie will unfold extra and be much less chewy.
You’ll want to place the cookie dough balls a minimum of 3-inches aside if you don’t chill the dough.
Sure. To make this recipe sugar-free, use a sugar-free granulated sweetener resembling monk fruit and use sugar-free chocolate chips.
You could possibly however the texture will probably be totally different, they received’t bind as properly they usually’ll be darker in color. I haven’t examined these with almond meal so for greatest outcomes, I recommend utilizing almond flour.
This may occur if the flax is outdated or only a unhealthy batch. Attempt to use recent floor flax that’s been saved in a cool, dry place.
I wish to buy entire flax seeds and floor them myself in a Vitamix as wanted. I retailer the bottom flax within the fridge or freezer to assist hold it recent.
Let the cookies cool utterly earlier than storing then retailer in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 1 week.
Sure. The cookies could be frozen in a freezer-safe container or freezer bag for as much as 4 months. Take pleasure in straight from the freezer or thaw at room temperature earlier than serving.
Baking Ideas
- Don’t over bake the cookies. They may end baking as they cool so take away them from the oven once they’re barely underdone.
- Chill the dough. It’s beneficial to sit back the dough for a minimum of half-hour earlier than baking. Although not required, this prevents the cookies from over spreading.
- Measuring. Use a kitchen scale to measure your elements for accuracy, following the listed weights, for greatest outcomes. In the event you shouldn’t have a scale, spoon the almond flour into the measuring cup and degree the highest off with a knife.
- Substitutions. Aside from swapping out the chocolate chips or including issues like nuts or coconut, I don’t advocate substituting the opposite elements as this recipe was developed particularly for almond flour and requires the ingredient ratios listed.
Gluten-Free Cookie Recipes
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Description
Completely tender and chewy almond flour oatmeal chocolate chip cookies with a crisp exterior and candy, buttery flavour.
- 1 tbsp flaxseed meal + 3 tbsp water
- ½ cup vegan butter, softened (113 g)
- ¼ cup brown sugar (38 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp vanilla extract
- ¾ cup packed almond flour (90 g)
- 1 ½ cups rolled oats (171 g)
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup mini or common chocolate chips (45 g)
- Preheat the oven to 350˚F (177˚C) and line two baking sheets with parchment paper.
- In a small bowl, combine collectively the flaxseed meal and water and let sit for 5-10 minutes whilst you put together the remainder of the dough.
- In a big bowl, cream collectively the softened butter, brown sugar, and granulated sugar till properly mixed and no giant sugar chunks stay. Beat within the flax “egg” and vanilla extract till properly mixed.
- Add the almond flour, rolled oats, baking soda, and salt to the bowl. Combine till the dough is uniform. Then, combine within the chocolate chips till simply mixed.
- Cowl the bowl and place within the fridge for a minimum of half-hour. Chilling the dough helps stop the cookies from overspreading.
- Roll the dough into ~2 tbsp balls and place a minimum of 2 inches aside on the primary baking sheet. Place the primary baking sheet within the oven and bake at 350˚F (177˚C) for 13-Quarter-hour, till the cookies are a pleasant golden brown. Whereas the cookies bake, you possibly can roll the dough for the second baking sheet.
- Cool cookies on the baking sheet for a minimum of 5 minutes earlier than transferring to a wire rack. The cookies will end up baking as they sit. It’s also possible to begin baking your different tray of cookies within the meantime.
Diet
- Serving Measurement: 1 cookie
- Energy: 128
- Sugar: 5 g
- Sodium: 126 mg
- Fats: 5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
Key phrases: almond flour oatmeal cookies
What to Make Subsequent
