Almond Flour Oatmeal Cookies are the best gluten-free cookies. Made with simple ingredients, packing a huge amount of flavor and taste with only 4 net carbs. Perfect for any holiday table or a simple cookie recipe to share.
I love the chewiness of these cookies. They're really easy to make with simple step-by-step instructions. The subtle hint of cinnamon pairs perfectly with the tartness of the cranberries - making it the best cookie recipe for all of the holidays, hands down!
Once you bake your first batch, you're going to be hooked. The kids even agree that these cookies always take them by surprise with how good they really are! I love to share this recipe with family and friends because it's made using simple pantry staples and really has a "wow" factor of flavor.
Speaking of crazy delicious cookies, be sure to check out my Chocolate Almond Flour Cookies as well as my Keto Almond Flour Chocolate Chip Cookies as well. You can never have too many yummy cookies to eat!
Butter - You can use salted or unsalted, both. Just make sure it's softened so that it mixes well.
Joy Filled Eats Sweetener - This is my go-to sweetener for baking. For a warmer flavor try subbing in a brown sugar sweetener.
Egg - I like to use large eggs for baking.
Vanilla - Pure vanilla extract works best.
Almond flour - You can buy it at the store or make your own easily at home. You can use almond meal in this recipe if you prefer.
Baking soda - Helps to add fluffiness and chew to the cookies.
Gluten-free oats - Be sure to read labels so that you're getting oats that are gluten free. You want rolled oats or old fashioned oats, not quick oats or instant oats.
Sugar free dried cranberries - Dried cranberries are great, but find ones that don't have extra sugar added in.
Cinnamon - Just a pinch of cinnamon adds so much flavor. (plus, cinnamon is good for digestion!)
How to make Almond Flour Oatmeal Cookies
Step One: Preheat the oven to 350.
Step Two: Mix the butter and sweetener and add the egg and vanilla. Combine well in a large bowl.
Step Three: Add the baking soda, cinnamon, and almond flour.
Step Four: Mix in the oats and cranberries.
Everything should be combined well to make the cookie dough.
Step Five: Form 24 cookies on a couple of parchment-lined cookie sheets. Put in the oven and bake for 12 minutes. They will be soft, but you'll notice a golden brown color around the edges. Cool completely on the baking trays.
Use a different dried fruit - Raisins would be great in this recipe as well. They'd be a nice addition to the texture of these cookie dough balls. Almond flour oatmeal raisin cookies sound great!
Add chopped nuts - Walnuts and pecans would be a great addition for flavor and added protein.
Dairy-free - For a dairy-free option subbing in coconut oil would be great.
Add bananas - Mixing in some ripe mashed bananas adds great natural sweetness.
Add chocolate - You can easily add dark chocolate chips to the mixture before adding them to the baking sheet. You can also add white chocolate chips, too.
Use vegan butter - To make these cookies dairy-free, use vegan butter!
Add more cinnamon - I use ½ teaspoon of cinnamon, but you can easily use 1 teaspoon ground cinnamon to boost that flavor.
How do I keep cookies from sticking to the baking sheet?
Put parchment paper down on the baking sheets to avoid having the cookies stick. Do this before you load up that delicious dough onto the cookie scoop so that you can then scoop and drop.
Another option is to use a heat-safe silicone mat. That way, it's reusable and easy to clean!
Can I let the cookies cool on a wire rack?
You need to let the cookies cool on the baking sheet until they're at room temperature. This is because the cookies are pretty soft until they're cooled.
If you try and move them to a wire cooling rack, they may fall apart and fall through the wires.
How do I store leftover cookies?
Leftover cookies need to be stored in an airtight container once they're cooled down all the way. You can keep them at room temperature or store them in the refrigerator.
You can also add the leftover cookies to the freezer as well. Just be sure to use a freezer-safe bag or container for storage.
If you want to store the cookies so that you can just grab a couple, it's simple to put a few in a baggie and break them up that way. Then, when you have a craving, you're just grabbing a couple to unthaw and eat, and not all of them!
- Preheat oven to 350.
- Cream together the butter and sweetener in a large bowl. Add in egg and vanilla and mix well.
- Add the almond flour, baking soda, and cinnamon.
- Stir in the oats and cranberries.
- Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before transferring to a storage container.