Almond flour oatmeal cookies
These almond flour oatmeal cookies are soft, chewy, and naturally gluten free.
Servings: 16 cookies
Ingredients
- 1 1/2 cup instant oats
- 1 cup almond flour
- 1 tsp cinnamon (heaping)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup unsalted butter (softened)
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Blend the oats for 10-15 seconds to chop them into smaller pieces. Be careful not to blend the oats so much that they break down into a powder.
- Mix all of the dry ingredients other than the butter in a large mixing bowl.
- Mix the butter and the sugar together in a large mixing bowl then incorporate the rest of the wet ingredients.
- Combine the wet ingredients and the dry ingredients then put the dough in the refrigerator to chill for 30 minutes.
- Line a baking sheet with tinfoil then scoop small balls of cookie dough that are 1-2 inches in diameter out onto the baking sheet.Make sure to leave enough room between the cookies
- Preheat the oven to 350 then bake the cookies in the oven for 12-15 minutes.
- Remove the tinfoil from the baking sheet and allow the cookies to cool before removing them from the tinfoil.
Notes
Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.