Low Sugar Oatmeal Cookies with Almond Flour
These healthy almond flour and oatmeal cookies are soft baked to perfection thanks to almond butter, which gives them a lovely chew, and whole rolled oats. They have less sugar and more fiber than regular gluten-free oatmeal cookies and can be made with raisins or chocolate – for more fiber, you can even add some chopped walnuts or pecans! They are loosely adapted from my friend Liz Moody’s Healthier Together recipe for The Best Healthy Chocolate Chip Cookie. Since the cookies are dairy-free, a safe low FODMAP serving is 1 cookie. Raisins are a medium FODMAP food, so chocolate is a safer bet if you want to eat more than that. But in these quantities, you will be fine having one cookie with either mix-in. The almond flour oatmeal cookies taste best on day one, so feel free to keep the dough pre-rolled into balls and bake to order! They are very quick in the oven.
Servings 12 cookies
Ingredients
- ¾ cup almond butter
- 2 large eggs
- ¼ cup coconut oil solid at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup light brown sugar or coconut sugar
- ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 3/4 cup whole rolled oats
- 2 tablespoons raisins soaked in hot water, then drained; or ¼ cup finely chopped dark chocolate (see headnote)
- ¼ cup finely chopped walnuts almonds or pecans
Instructions
- Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, beat together the almond butter, eggs, coconut oil and vanilla until smooth. Add the sugar and mix until well-incorporated.
- Stir in the almond flour, baking soda, cinnamon (if using) and sea salt until just combined.
- Fold in the oats, raisins or chocolate, and chopped nuts (if using).
- Transfer the bowl to the refrigerator for at least 10 minutes, or covered overnight. (Note: if baking your cookies later, once cool, the dough can be portioned into balls and stored in the fridge for up to a week).
- When ready to bake, scoop the batter using a medium cookie scoop or rounded tablespoon on the sheet pans, spacing the cookies 2 inches apart. You should have 6 cookies on each sheet.
- Bake the cookies in the middle of the oven (top rack, if you have to choose) for about 8 minutes, until the edges are turning golden brown and the top is just set – it will still look a little gooey and raw.
- Allow the cookies to cool on the pan for at least 10 minutes. Enjoy warm, or allow to cool until room temperature and store in an airtight container for later.