These Almond Oatmeal Cookies are a tasty dairy-free and gluten-free oatmeal cookie made with almond butter, almond flour, and olive oil. They’re crisp on the outside, chewy inside, and come together in under 20 minutes.
Baking with almond flour has become a favorite of mine — it lends a tender texture and rich flavor. These almond flour oatmeal cookies are a healthier take on the classic, swapping butter and white flour for olive oil and almond flour without sacrificing that satisfying homemade oatmeal cookie taste.
Why I love these cookies:
- Great for those with peanut allergies — made with almond butter instead of peanut butter.
- A healthier twist on traditional oatmeal cookies, using almond flour, almond butter, olive oil, and oats.
- Naturally gluten-free and dairy-free when gluten-free oats and dairy-free chocolate are used.
- Easy and quick to make.
- Flexible — they work well with mix-ins like chocolate chips, raisins, or dried cranberries.
Recipe ingredients:
- Rolled oats – use certified gluten-free oats if you need the cookies to be gluten-free.
- Blanched almond flour – finer almond flour (blanched) gives a better texture than almond meal.
- Brown sugar – or substitute coconut sugar or maple sugar.
- Baking soda – for a light lift.
- Ground cinnamon – Ceylon cinnamon is mild and fragrant; nutmeg can be used sparingly as an alternative.
- Egg – binds the dough.
- Almond butter – a drippy almond butter works well.
- Olive oil – extra-light olive oil keeps the flavor mild; you can also use avocado or another neutral oil.
- Vanilla extract – optional but enhances flavor.
- Dairy-free chocolate chips – or your preferred mix-in.
See the recipe card below for exact measurements and full instructions.
Additions/ Substitutions
- Swap brown sugar for coconut sugar or maple sugar for a less refined option.
- Use ground nutmeg instead of cinnamon, but reduce the quantity to taste.
- Substitute olive oil with avocado oil or another mild-flavored oil; avoid coconut oil if you don’t want a coconut taste.
Step by step instructions:
Step 1: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone liner. Mix the rolled oats, almond flour, brown sugar, salt, baking soda, and cinnamon in a large bowl.
Step 2: In a separate bowl, whisk the egg, almond butter, olive oil, and vanilla until smooth.
Step 3: Pour the dry ingredients into the wet and stir until a cohesive dough forms.
Step 4: Fold in the dairy-free chocolate chips (reserve a few to press on top before baking).
Step 5: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared sheet and press a few extra chips on top of each cookie.
Step 6: Bake for 10–12 minutes until edges are set. Allow cookies to cool on the sheet for a few minutes before transferring to a rack — they firm up as they cool.
Recipe FAQs
Yes — to ensure they are gluten-free, use oats labeled certified gluten-free to avoid cross-contamination.
Bake a bit longer and check at about 12 minutes. Remember they firm up as they cool, so avoid overbaking.
Bake for a shorter time — remove around the 10-minute mark for a chewier center.
Store covered at room temperature for up to 3 days.
Yes. Once cooled, place cookies in a freezer-safe container or bag and freeze for up to six months.
Other oat desserts you’ll love:
Gluten-free Strawberry Crisp – warm strawberries topped with an oat crisp.
Mixed Berry Oat Crumble Bars – like oatmeal cookies sandwiched with jam.
Dairy-free lactation cookies — a great option for nursing mamas.
Cranberry Chocolate Chip Cookies — soft and flavorful.
Other almond desserts you’ll love:
Almond flour chocolate chip cookies — chewy and made with few ingredients.
Italian almond cookies — simple and elegant with just a handful of ingredients.
Did you try this recipe? Please leave a ⭐ review below!
Almond Oatmeal Cookies (Gluten free, Dairy free)
Ingredients
- 3/4 cup rolled oats
- 3/4 cup blanched almond flour
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 large egg
- 2 Tbsp almond butter
- 4 Tbsp extra light olive oil
- 1 Tbsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone liner.
- In a large bowl, mix the rolled oats, almond flour, brown sugar, salt, baking soda, and cinnamon together.
- In another bowl, whisk the egg, almond butter, olive oil, and vanilla together.
- Pour the dry ingredients into the wet ingredients and mix until the dough is fully combined.
- Add the chocolate chips, reserving a few to press on top of each cookie.
- Scoop tablespoon-sized portions, roll into balls, place on the cookie sheet, and press extra chips on top.
- Bake 10–12 minutes. Let cookies cool on the sheet for a few minutes before transferring to a cooling rack.
Notes
- Instead of brown sugar, use coconut sugar or maple sugar.
- Instead of ground cinnamon, try ground nutmeg in smaller amounts.
- Instead of olive oil, use avocado oil or another mild-flavored oil; avoid coconut oil if you don’t want coconut flavor.
Nutrition
Carbohydrates: 14 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 2 g
Fiber: 2 g
Sugar: 9 g
Nutrition information is an approximation.