Perfectly soft and chewy these oatmeal flax cookies are made with oats, almond flour, and, flaxseed. These Chewy and Gluten-Free Oatmeal Flax cookies are so delicious that no one will know they are better for you!
I must admit that I’m falling more and more in love with Oatmeal…., Especially baking with Oatmeal. Combining Oatmeal with Almond Flour to 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 snack and breakfast habits!! Seriously. It certainly changed mine. 🙂 I’m enjoying these cookies so much that, I baked…, guess…about 100’s of them already.
ABOUT THIS GLUTEN FREE COOKIE RECIPE
If you are pressed for time and no time to eat breakfast or you want your kids treats to be healthy then these Chewy Oatmeal Flax 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 Chewy and Gluten-free Oatmeal Cookies taste amazing with black coffee.
Secondly, I made these almond flour cookies with light olive oil instead of butter. Which makes the shelf life of these cookies longer. Olive oil is such a great substitute to butter in baking. Been baking with Olive Oil for a long time now and been hearing great feedback from friends and readers on the Olive Oil Cakes!AT TO LOVE ABOUT OATMEAL FLAX COOKIES MADE WITH ALMOND FLOUR
- They are soft and chewy
- Oatmeal flax cookies taste as good as any oatmeal cookie, but healthier.
- Packed with oats, and flax!
- These cookies are Gluten-Free
- Made with olive oil instead of Butter
WHAT YOU WILL NEED TO MAKE THESE SOFT OATS AND FLAX COOKIES
- Oatmeal: I rolled oats but quick oats will also work
- Almond flour: Preferably blanched almond flour. I always use Bob’s Red Mill Flours
- Light Olive Oil
- Flax seeds: Finely ground in a spice grinder, or pre-ground flaxseed
- Chia seeds
- Brown Sugar: I prefer the flavor and texture of brown sugar rather than white sugar. Coconut sugar will also work great.
- Crushed nuts (I used cashew)
- Baking soda, Baking powder, pinch of salt
HOW TO MAKE CHEWY AND GLUTEN-FREE OATMEAL FLAX COOKIES
You will need just about 30 minutes to make these cookies and the process for making these cookies are same as any other cookies!
- In a large mixing bowl, start by mixing the egg, olive oil, and sugar until smooth and creamy.
- Add the vanilla and mix to combine.
- Add the dry ingredients to the wet ingredients- almond flour, Flax seeds, baking soda, baking powder and salt and mix until a smooth dough forms.
- Add in the oats and stir to combine.
- Use a cookie scoop to portion the dough onto a parchment paper lined cookie sheet. Cool cookies on a wire rack. Enjoy!
- For best results, store leftover cookies in an airtight container.
TIPS AND VARIATIONS FOR GLUTEN-FREE COOKIES
There are two-star ingredients in this recipe – Oatmeal and Almond Flour. Few tips before you start:
- You can make them sugar-free too by using a sugar substitute.
- 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
- Instead of olive oil, you can use coconut oil or vegetable oil
- Make sure to spoon and level your flour into your 1 cup measuring cup otherwise you will end up with a bit too much flour and your dough will be crumbly.
- Add a bit of cinnamon
- If your cookies have chilled longer than 1 hour then they may stay very thick as they cook. Test one or two, then if you want your additional cookies thinner you can press the balls down slightly on the top to help make them flatter.
HAVE YOU TRIED THESE HEALTHY and GF TREATS YET?
Chewy and Gluten-Free Oatmeal Flax Cookies
- 3 cups Oatmeal Rolled or Instant
- 1 cup Almond flour
- 3/4 cup Light Olive Oil
- 1 Egg
- 1/4 cup Flax seeds Finely ground in a spice grinder, or pre-ground flaxseed
- 1 table spoon Chia seeds
- 3/4 cup Sugar
- 1/2 cup Cashew – crushed
- 1/4 tea spoon Baking soda
- 1/2 tea spoon Baking powder
- pinch of salt
- Preheat the oven to 350 degrees F
- Beat egg, sugar, and oil till smooth
- Add the Oatmeal, Almond flour, Crushed Cashews, Flax Seeds, Chia seeds, Baking 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.
- Fridge the raw cookies for 10 minutes
- Bake for 8 to 10 minutes or until the edges are just beginning to brown.