Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies
Chewy and delicious without the gluten, these simple Gluten Free Oatmeal Cookies are made with almond flour giving them a sweet nutty flavor. Packed with chocolate chips and chunks, wholesome oats and everything you love about a freshly baked cookie!
Servings: 30 cookies
- ½ c unsalted butter, one stick softened to room temperature
- ½ sugar
- ½ c light brown sugar, packed
- 1 ¾ c almond flour (168 g)
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla
- 1½ c gluten free rolled oats
- 1 ½ c dark chocolate chips or chunks about 2 cups if adding chips on top
Preheat oven to 350°F. Line a cookie sheet with parchment.
In a medium bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy. This should take 3-4 minutes. Add in the vanilla and egg and beat until incorporated.
In a separate bowl, whisk together the almond flour, salt and baking soda. Add half of the dry mixture at a time to the wet ingredients and beat to incorporate. Try not to over beat the mixture. Fold in the rolled oats and chocolate chips or mixture of chips and chunks.
Roll the cookie dough into balls or scoop with a cookie scoop onto parchment lined cookie sheet 2 inches apart from each other. Bake 10-13 minutes or until edges are lightly golden. The centers of the cookies may look like they aren't done yet, but that is ok.
Remove from oven and allow to cool several minutes on cookie sheet before transferring to a cooling rack. Store leftover cookies in a tightly sealed container at room temperature for about one week.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.
- If the cookie dough is too warm, the cookies will spread more than you will want them to. This can happen if the butter is softened too much and has gotten too warm. Just chill the dough for about 15-30 minutes until it firms up.
- When measuring the almond flour, if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife. Scooping the measuring cup straight into the container of almond flour can cause improper measurement of the flour and the cookies will likely not spread from too much flour.
- If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.
- For a softer cookie, bake more on the 10 minute side, and pull the cookies out just before you think they are done. For a crunchier oatmeal cookie, bake closer to 13 minutes.
Calories: 144kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg