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Gluten free cookies, Almond cookies, Oatmeal cookies, Flax seeds cookies

I must admit that I’m falling more and more in love with Almond Flour…., Especially baking with Almond Flour.  I realize that almond flour makes cakes, muffins, and cookies spongy and delicious. If you haven’t tried the ALMOND Flour Cakes, then you must try them – Ricotta Almond Gluten-free Cake 

This time I’m bringing you a tried and tested Gluten-free Oatmeal Almond Flour Cookies recipe that will change your life. Seriously. It certainly changed mine. 🙂 I’m enjoying these cookies so much that, I baked …guess…about 100’s of them already (3 batches).

Gluten-free Flax-Oatmeal-Almond Flour Cookies3

Gluten-free Flax-Oatmeal-Almond Flour Cookies4

Gluten-free Flax-Oatmeal-Almond Flour Cookies5If you are pressed for time and no time to eat breakfast or you want your kids treats to be healthy then these Gluten-free Oatmeal Almond Flour Cookies are going to be your best friends. These are high in protein, contain no flour and also make a great guilt-free snack. The best part is – These Gluten-free Oatmeal Almond Flour Cookies taste amazing with black coffee.

There are two-star ingredients in this recipe – Oatmeal and Almond Flour. Few tips before you start:

  1. You can make them sugar-free too by using a sugar substitute.
  2. I used one egg in this recipe but you can add an egg substitute by stirring 1 tablespoon of ground flaxseed meal together with 3 tablespoons of water; let sit for 5 minutes to gel
  3. Instead of oil, you can use butter


  • 3 cups oatmeal
  • 1 cup almond flour
  • 1 cup oil
  • 1 egg or egg substitute
  • 1 Tablespoon Flax seeds (optional)
  • 3/4 cup sugar
  • 1/2 cup any crushed nuts (I used cashew)
  • 1/2 TSP baking soda
  • 1/2 TSP baking powder
  • pinch of salt


  • Preheat the oven to 350 degrees F
  • Beat egg, sugar, and oil till smooth for about 3/4 minutes
  • Add the Oatmeal, Almond flour, Crushed Cashews, Flax Seeds, Soda, Baking powder and Salt to the wet mixture
  • Mix it well
  • Line a cookie baking sheet with parchment paper
  • With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each. With your fingers, lightly flatten the tops of the cookies. Sprinkle with salt, if using.
  • Bake for 8 to 10 minutes or until the edges are just beginning to brown.

Gluten-free Flax-Oatmeal-Almond Flour Cookies11.png

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