These Almond Flour Oatmeal Cookies have golden crispy edges and a soft chewy center! They are truly the best gluten free oatmeal chocolate chip cookies ever.
Ingredients:
¾ cup brown sugar, or coconut sugar
½ cup softened butter, or coconut oil or Vegan butter
2 eggs
1 tsp vanilla extract
1 tsp baking soda
2 cups almond flour
2 cups gluten free oats, see note
¾ cup dark chocolate chips
Instructions:
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First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
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In a large mixing bowl with stand mixer, mix butter and brown sugar for 1 minute.
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Add in egg, vanilla and baking soda. Mix until combined.
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Then, mix in almond flour and oats.
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Fold in chocolate chips.
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Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
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Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
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Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
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Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack.
Notes:
- See photos above for a step by step guide.
- Brown sugar or coconut sugar both work in this recipe.
- Steel cut oats or old fashioned oats will work but I suggest using old fashioned oats. Check labels to ensure it is gluten free oats.
- I recommend Bob’s Red Mill Gluten Free Old Fashioned Oats.
- After the initial 9 minutes of baking time, remove pan from oven. Bang pan on countertop 2 to 3 times to remove air bubbles.
- To do this, simply drop pan a couple inches above your countertop. Wear oven mitts!
- Bake only until cookies are set in the middle. Do not over bake!
- Store cookies in an airtight container at room temperature for 3 days. Store in fridge for up to 7 days.
- These cookies freeze well!
more instructions please visit: https://organicallyaddison.com/almond-flour-oatmeal-cookies/
