Chewy oatmeal cookies are loaded with almond butter and sliced almonds to give a traditional favorite a tasty twist. These are easy to make with standard pantry ingredients or can easily be made gluten, dairy and refined sugar free!
How to Make Gluten Free Chewy Oatmeal Cookies
These cookies are simple to make, but I’ve got a few quick tips to cover to make it even more simple.
Ingredients and SubstitutionsGLUTEN-FREE FLOUR BLEND: Finding the right gluten-free flour blend for your liking can be tough. All the brands have a proportions of different types of flour. The one I use and love is Namaste, but use what you can find. COCONUT OIL: To keep these dairy-free, I use coconut oil. It’s sweeter and has a similar texture to butter, so not too many alterations need to made for the swap. REFINED SUGAR-FREE: If you are trying to avoid refined sugars, feel free to substitute coconut sugar for both sugars, or if you can go so far as to get both brown and white coconut sugars. QUICK COOK OATS: I prefer quick cook oats over classic oats in this recipe. The classic oats tend to make the cookie more coarse than chewy, which is not the texture I was after. NUT BUTTER: Feel free to use any nut butter and chopped nut topping of your choice. Just make sure the nut butter is unsweetened. Other options might be peanut butter or cashew butter.
StorageSTORAGE: Keep these oatmeal cookies in an airtight container in room temperature for up to 5 days before they start to get stale. If you want to keep them around longer, freeze half. HOW TO FREEZE THE DOUGH: The dough can be frozen in balls for up to 6 weeks before they start to taste a little funky. To freeze the dough, assemble to balls without the almonds and place them so they aren’t touching in a freezer bag. Lay the bag flat to freeze. To thaw, simply transfer the bag from the freezer to the fridge and let them soften for at least 8 hours. Dip the dough in the almonds before cooking as instructed in the recipe. HOW TO FREEZE THE COOKIES: Freezing the cookies is a little less work, but sometimes frozen and thawed cookies don’t have the same fresh-baked cookie texture as you can get when you freeze the dough and…well bake them fresh (duh, lol). However, if you want to prolong the life of these cookies, all you have to do is toss them in a freezer bag and store in the freezer for up to 8 weeks. To thaw them, just pull them out into room temperature. You can even reheat them in the microwave for about 15 seconds if you want one right out of the freezer.
OTHER RECIPES YOU MIGHT LIKE
- Maple Glazed Pumpkin Cookies – soft baked pumpkin cookies with a sweet maple glaze
- Paleo Apple Cinnamon Coffee Cake – gluten free, with a cinnamon pecan streusel
- Mini Cinnamon Sweet Potato Crunch Muffins – bite-sized, kid-friendly sweet potato muffins
Gluten Free Almond Butter Oatmeal Cookies
What You Need
- 1/2 Cup butter or coconut oil ((softened))
- 3/4 Cup coconut sugar or pure cane sugar
- 1/2 cup unsweetened, salted almond butter
- 1/2 cup light brown sugar
- 2 large Eggs
- 1 teaspoon vanilla
- 1 1/4 cup Gluten Free All Purpose Flour Blend ((or standard all purpose flour))
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Gluten Free Quick Cook Oats
- 1 cup sliced almonds
How to Make It
- PREP: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- COMBINE WET INGREDIENTS: In a large bowl or stand mixer, beat butter or coconut oil and sugar on medium speed until the mixture has a whipped texture. Then add the almond butter, syrup, eggs and vanilla; beat well.
- MAKE THE COOKIES: Using a tablespoon or cookie scoop, scoop dough into mounded tablespoon-sized balls. Roll out the dough and dip the dough balls into the remaining sliced almonds and place them on the prepared cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack to cool completely
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