These vegan and gluten-free almond flour oatmeal cookies with chocolate chips have a tender and chewy texture and straightforward to make with just some components.
Substances
- Almond Flour: This recipe is for nice almond flour, not almond meal. You should use store-bought almond flour or make your individual from blanched finely floor almonds.
- Oats: Rolled oats (old school oats) are urged for this recipe although you might use fast cooking oats if that’s what you’ve gotten accessible. Don’t use metal minimize oats. If wanted, use licensed gluten-free oats.
- Vegan Butter: You should use any model of plant-based butter equivalent to Miyoko’s, Nation Crock or Soften Natural. I just like the butter sticks for comfort. You’ll be able to substitute softened coconut oil.
- Brown Sugar: Mild brown sugar or darkish brown sugar is appropriate. You’ll be able to substitute coconut sugar. I just like the flavour of each.
- Sugar: Use any white granulated sugar. For vegan-safe, select natural sugar.
- Flax: Make sure you use floor flax and never complete flax seeds. This acts because the “egg” within the recipe and is required for binding and construction.
- Chocolate Chips: You should 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 submit for the total listing of components 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 when 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 components.
In a massive 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 components.
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 no less than 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 might 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.
When you’re assured making swaps for almond flour, go for it. If not, observe that almond flour doesn’t substitute 1:1 with different flours so the recipe will want further changes.
For oat flour recipes, you’ll be able to attempt these Vegan Chocolate Chip Zucchini Oatmeal Cookies or Chocolate Chip Peanut Butter Oatmeal Cookies.
You’ll be able to omit the chilling time should you’re in a rush, simply observe that the cookie will unfold extra and be much less chewy.
Make sure you place the cookie dough balls no less than 3-inches aside if you don’t chill the dough.
Sure. To make this recipe sugar-free, use a sugar-free granulated sweetener equivalent to monk fruit and use sugar-free chocolate chips.
You would however the texture might be completely different, they received’t bind as properly they usually’ll be darker in color. I haven’t examined these with almond meal so for finest outcomes, I counsel utilizing almond flour.
This may occur if the flax is previous or only a unhealthy batch. Attempt to use recent floor flax that’s been saved in a cool, dry place.
I wish to buy complete flax seeds and floor them myself in a Vitamix as wanted. I retailer the bottom flax within the fridge or freezer to assist maintain 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. Get pleasure from straight from the freezer or thaw at room temperature earlier than serving.
Baking Suggestions
- Don’t over bake the cookies. They’ll end baking as they cool so take away them from the oven after they’re barely underdone.
- Chill the dough. It’s advisable to relax the dough for no less than half-hour earlier than baking. Although not required, this prevents the cookies from over spreading.
- Measuring. Use a kitchen scale to measure your components for accuracy, following the listed weights, for finest outcomes. When you wouldn’t have a scale, spoon the almond flour into the measuring cup and stage the highest off with a knife.
- Substitutions. Aside from swapping out the chocolate chips or including issues like nuts or coconut, I don’t suggest substituting the opposite components as this recipe was developed particularly for almond flour and requires the ingredient ratios listed.
Gluten-Free Cookie Recipes
Did you do this recipe? I’d love to listen to about it! Scroll right down to the remark part to go away a star ranking and overview.
⭐️⭐️⭐️⭐️⭐️
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 when 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 massive 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 no less than half-hour. Chilling the dough helps stop the cookies from overspreading.
- Roll the dough into ~2 tbsp balls and place no less than 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’ll be able to roll the dough for the second baking sheet.
- Cool cookies on the baking sheet for no less than 5 minutes earlier than transferring to a wire rack. The cookies will end up baking as they sit. You too can begin baking your different tray of cookies within the meantime.
Vitamin
- Serving Dimension: 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
