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Oatmeal Cookies

Prep Time:

10 minutes

Cook Time:

18 to 20 minutes

Makes:

1 baking sheet

These gluten-free oatmeal cookies are wholesome, naturally sweetened, and perfect for a quick snack or dessert. Made with almond flour, oats, and a touch of agave syrup, they are soft, chewy, and full of flavor. You can easily add raisins, chocolate chips, or shredded coconut for extra variety.

Ingredients

  • 1½ cups (120 g) gluten-free rolled oats

  • 1 cup (100 g) almond flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1 tsp vanilla powder

  • 1 tbsp (15 g) almond butter

  • 1 tbsp (15 ml) agave syrup

  • 1/4 cup (60 ml) oat milk

  • 1/4 cup (60 ml) coconut oil, melted

  • a pinch of salt

  • Optional Add-ins: Raisins, chocolate chips, shredded coconut

Instructions

  1. Preheat the oven to 350°F (180°C) convection and line a baking sheet with parchment paper.


  2. In a large mixing bowl, combine the oats, almond flour, baking powder, baking soda, cinnamon, and vanilla powder.


  3. Add the almond butter, agave syrup, oat milk, and melted coconut oil. Mix and knead until you have a smooth, slightly sticky dough.


  4. Add a pinch of salt and mix evenly.


  5. Shape the dough into small cookie portions and place them on the prepared baking sheet.


  6. Bake for 18 to 20 minutes, or until the cookies are golden and firm to the touch.


  7. Let the cookies cool slightly before transferring them to a wire rack.


  8. Store in an airtight container at room temperature for up to 1 week.


  9. For crispier cookies, bake 2 to 3 minutes longer and let them cool completely.

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