These almond flour oat cookies are crisp on the outside, chewy in the middle, delightfully sweet, with a hint of vanilla and cinnamon. And prep is so easy! Made in 1 bowl with 7 simple ingredients, these healthier cookies are vegan, gluten-free, and made without oil. They are also great with chocolate chips!
Almond flour is so much fun to bake with. It's the star of our favorite vegan gluten-free pie crust, makes amazing gluten-free brownies, and it's the key ingredient in the easiest cookies ever.
As much as I love baking with almond flour, I love oats even more! From oat flour banana bread to breakfast cookies made with rolled oats to oat milk ice cream, I could probably dedicate an entire food blog to cooking and baking with oats.
So it was only a matter of time before I combined these two in a super easy dessert recipe.
I think you'll LOVE these crispy almond flour oat cookies. They're:
- the perfect combo of crisp yet chewy
- made without eggs, dairy, gluten, soy, oil, or coconut
- customizable with extracts, citrus zest, raisins, chocolate chips, and spices
- ready in 25 minutes
- and SO easy - 1 bowl and no special equipment required!
- almond flour - currently I'm using this almond flour by Nature's Eats. I haven't tested the recipe with almond meal and am not sure if that would work.
- rolled oats - I used regular, old fashioned rolled oats; choose certified gluten-free oats, if needed.
- almond butter - since we're not using eggs, a little bit of nut butter adds moisture and helps bind the cookies. I used unsalted, smooth, raw almond butter, but roasted should be fine, too.
- sugar - my other almond flour cookie recipes are sweetened with maple syrup, so I wanted to switch things up here. Granulated sugar gives the cookies a classic sweetness and makes them more crisp! In the U.S. choosing organic cane sugar is the easiest way to make sure the sugar is vegan and not refined with bones.
- vanilla - a full 2 teaspoons of pure vanilla extract gives the cookies that extra bit of sweetness and irresistible aroma.
- cinnamon - 1 tsp cinnamon gives the cookies a hint of spice; feel free to adjust the amount to suit your taste, or experiment with pumpkin spice, garam masala, chai, cloves, etc.
See the recipe card below for quantities and full instructions.
As promised, these cookies are ridiculously easy. There's no butter, no mixer, no leavening agents, and no gluten!
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment or a silicone mat. In a mixing bowl, stir together the wet ingredients until smooth.
- Add the dry ingredients, and stir until fully combined. The dough will look shaggy.
- Scoop up a scant 2 tablespoons of dough per cookie. Roll between your palms to form a smooth ball of dough, and place on the cookie sheet. Cut a small square of parchment paper.
With a flat-bottomed glass or plate, press the cookies into shape, using the parchment to prevent sticking. Bake for 11 to 12 minutes or until the edges and bottoms are golden.
Tip! The cookies will be very soft straight out of the oven but will crisp up as they cool.
These almond flour oat cookies keep their amazing texture very well overnight. They're sturdy and hold together well, too! No crumbly, delicate cookies here.
Similar to my 3-ingredient almond flour cookies, these are also fairly versatile! Try them with different spices and additions like orange zest, raisins, chocolate chips, pumpkin spice, or dried coconut.
You can also control the texture of the cookies! Make them thinner for crispy cookies or slightly thicker for a chewier cookie.
Almond flour is made from blanched almonds and is finely ground. This makes it lighter and more versatile for baking since it does not contain the almond skins.
Almond meal is made from whole almonds. It is darker in color and has more fiber since it contains the papery almond skins. Though there are some recipes where either may be used successfully, that isn't always the case.
Sunflower seed flour may be used instead of almond flour in recipes like cookies and brownies. Keep in mind, though, it will lend the distinct flavor of sunflower seeds, which may not be right for every recipe.
Sugar plays an important role in both the texture and flavor of cookies. We haven't tested this recipe with any alternative sweeteners. So if you need a sugar-free cookie, it's best to find a recipe that has been tested and written as such.
How to Store
Once the cookies are completely cool, store in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to a week.
The cookies are freezer-friendly, too. Remove from freezer a few hours before serving so they have time to thaw.
More Vegan Gluten-Free Cookies
If you try these quick and easy almond flour cookies I would love to hear from you. Please rate the recipe and comment below to let us know!
Almond Flour Oat Cookies
- ⅓ cup smooth raw almond butter
- scant ½ cup organic cane sugar - or another granulated sugar such as light brown, coconut, or date
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup fine almond flour (110 g)
- ½ cup rolled oats - certified gluten-free, if needed
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt, optional - omit if using salted almond butter
- Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment paper or silicone mat. Tip: during testing, we preferred the crispier texture produced by the Silpat mat.
- In a mixing bowl cream together the almond butter, sugar, milk, and vanilla. Add the almond flour, oats, cinnamon, and salt, if using. Stir to combine. If the dough seems too dry, add just ½ Tbsp milk and mix again. If including additions like chocolate chips, fold those in now. Alternatively, you can press chocolate chips into the tops after flattening the cookies in Step 4.
- Use a tablespoon to scoop up a scant 2 tablespoons of dough (30 grams) per cookie. Roll between your palms to form a smooth ball, and place on the baking sheet.
- Cut a small square of parchment paper, and locate a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. The cookies should be about ⅓-inch thick and 3 inches in diameter. Tip: you can actually vary the thickness depending on the desired texture of the cookies. Make them thinner for crispy cookies or a little bit thicker for chewier cookies.
- Bake for 11 to 13 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check them at the 10 minute mark. Note: the cookies will be very soft right out of the oven but will crisp up as they cool. Let the cookies cool on the pan for 5 minutes, then slide the mat/parchment onto a cooling rack. Let cool completely before storing.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
This is a great recipe. I’m wondering if one could make them into thumbprint cookies as well with a spoonful of jam? What do you think?
Absolutely! I have an older recipe for almond flour thumbprints you can reference if you'd like. They're a little softer, and I think the cookies will probably be even better with this almond/oat dough. https://myquietkitchen.com/oil-free-almond-flour-thumbprint-cookies/
I doubled the batch, so baked 2 dozen
Halved the sugar
Second time I made them I used
maple syrup instead of sugar
(1/2 cup for two dozen) and used a tad more dry ingredients and omitted the milk
Delicious cookies, thank you!
Under sugar it says “not refined with bones”.
What does that mean?
Great question, Jim. Since this is a vegan blog and many of my readers are vegan, I'm referring to the use of bone char by the sugar industry to refine the sugar. Bone char is essentially animal bones that have been incinerated into a charcoal-like substance. Using organic sugar is an easy way to avoid using or supporting that practice.
Hi, love the recipe was looking for a gluten free cookie. Just a heads-up I think your metric converter is being funky. It says 59ml of milk which is a quarter cup not two tablespoons. I’m guessing that makes a batter more than a dough? Love the website.
Thanks for the heads up, Freya! Just corrected that amount in the recipe. Hope you enjoy.
As if these would ever last to store as leftovers!! Fabulous!
Thanks for the feedback, Karen! So glad you enjoyed the cookies.