With crispy edges and gooey middles, these almond flour oatmeal cookies are so simple to make with 10 ingredients, 1 bowl, and 30 minutes. Add chocolate chips or chunks, or stir in cinnamon and raisins – you do you!
Thanks to Bob's Red Mill for sponsoring this post!
Both Jay and I are oatmeal cookie monsters, especially when they're loaded with gooey bittersweet chocolate chunks and toasted pecans. You may have noticed this already if you've made my teff flour oatmeal cookies!
Since almond flour is having a moment (or really... a decade +) I tried swapping it into my favorite oatmeal cookie formula. Even though I've shared loads of almond flour recipes here on TBG as well as in my (ahem) award-winning gluten-free cookbook Alternative Baker, I was still pretty psyched by how well it worked!
My first batch baked up thick and chewy, just like oatmeal cookies should. I usually test recipes upwards of 10 times before I'm completely satisfied with them (definitely not a perfectionist, not me), but this one needed no more zhuzhing, even to my exacting standards. The baked cookies even stayed soft for 5 days!
Just ask this happy baker:
Kid & Husband Approved!
“These cookies will be in regular rotation in our house. It is surprisingly hard to find a good gluten-free oatmeal cookie recipe but this one is perfect! These cookies are the perfect balance of chewy on the inside and slightly crisp on the outside. Very quick to make too. I love cookies without too many steps! Very tasty and kid and husband approved!”
—Jess
Almond Flour + Toasted Oats = Exceptionally Delicious Cookies
If you're already a fan of my toasted oat oatmeal cookies, I don't need to tell you how toasting the oats until golden builds layers of rich, roasty flavor. I picked up this tip from Baking Illustrated many years ago and never looked back. Say goodbye to bland, pasty cookies with this method!
The toasted oats join forces with almond flour to make the tastiest cookies ever. The oats absorb liquid and add heft, while the almond flour locks in moisture and keeps the cookies sturdy, soft, and chewy.
Here's a little more info on what each ingredient adds to this recipe:
- Almond flour binds the dough together, creating a sturdy base for toasty oats and dark chocolate. I've found that it also adds richness and tenderness and its warm, soft flavor complements the butterscotchy notes of vanilla and brown sugar beautifully. I use Bob's Red Mill blanched almond flour.
- I also add a little bit of tapioca flour. It's stickiness helps the cookies hold together, making them soft and chewy when baked.
- Old fashioned rolled oats add texture and heft. I usually make these with Bob's Red Mill gluten-free oats to avoid any trace amounts of gluten.
- A combination of brown sugar and granulated sugar sweeten the cookies just enough, adding rich molasses notes. Readers have made these using less sugar or using coconut sugar and reported winning results in the comments!
I use almond and tapioca flours in many recipes, so it's definitely worth grabbing a bag of each. Then you'll be able to make this reader-favorite almond flour olive oil cake, and lots of other recipes, too.
Two Recipes for Cookie Success
I love this base recipe so much, I tested it with a couple different mix-in options:
- Oatmeal Chocolate Chip (shown here): with lots of chocolate chunks (or chips - you do you) melting into gooey pockets accented with floral vanilla extract. I prefer using bittersweet chocolate with around 70% cacao mass, and I like chopping up a bar because it looks more rustic, plus you get a variety of chocolate sizes – small flecks to big, chocolate pockets.
- Oatmeal Raisin Spice: I found that hydrating the raisins in a little boiling water keeps them extra plump. Cinnamon and freshly grated nutmeg make these taste so cozy, they remind me of being a baby bojon gourmet wrapped in a hand-crocheted afghan and having a tea party with my grandma. All the feels!
The Method for Cookie Magic
This recipe takes about 30 minutes to make, start to finish. It makes a small batch of cookies, about 15 medium-sized cookies, so feel free to double the recipe if you need moar!
Here's a tip I picked up when I was a pastry cook at a fancy restaurant: bake off one test cookie first, before you shape the whole batch. That way if it spreads too much or too little, you can adjust the rest of the dough.
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Soft & Chewy Almond Flour Oatmeal Cookies
Print Recipe Pin RecipeIngredients
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter, melted
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) organic granulated cane sugar
- 1 large egg (2 ounces out of the shell)
- 1 teaspoon vanilla extract (omit for raisin cookies)
Dry Ingredients
- 1 cup + 2 tablespoons (130 g) Bob's Red Mill blanched almond flour
- ¼ cup (27 g) tapioca flour or corn starch
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
For Oatmeal Chocolate Chip Cookies
- 6 ounces (170 g) coarsely chopped bittersweet chocolate or chocolate chips (60-70% cacao mass)
- flaky salt for sprinkling (optional)
For Oatmeal Raisin Cookies
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg (freshly grated is the best!)
- ½ cup raisins (covered with boiling water for five minutes, drained, and squeezed dry)
Instructions
- Position a rack in the upper third of the oven and preheat to 375ºF. Line two rimless cookie sheets with parchment paper.
- Spread the oats on a small baking sheet lined with parchment paper. Toast the oats until golden and fragrant, about 5 minutes. Remove from the oven and let cool to room temperature.
Make the Cookie Dough
- Place the white and brown sugars in a large bowl. Stir in the melted butter and let cool to warm.
- Stir in the egg and vanilla (if using) until smooth.
- Place a mesh strainer over the bowl and sift in the almond and tapioca flours, baking soda, and salt (and spices, if using). If some of the almond flour won't go through, add whatever is left in the strainer to the bowl.
- Stir the dough vigorously to combine, then stir an additional 60 strokes. This activates the stickiness of the tapioca flour which makes extra sturdy and chewy cookies.
- Stir in the toasted, cooled oats and chocolate or raisins until combined.
- Let the dough sit for a few minutes until thick enough to scoop, or chill briefly.
Bake the Cookies
- Form the dough into balls that are about 2 ½ tablespoons large (a #24 cookie scoop works well).
- Place the dough balls on the prepared cookie sheets, spacing them 2-3 inches apart.
- Top each dough ball with a pinch of flaky salt, if using.
- Bake the cookies at 375ºF until the edges are set and starting to color but the centers are puffed and look underbaked, 8-12 minutes.
- Remove the cookies from the oven and pull them, parchment and all, onto wire racks to cool. They will be delicate at first, but will continue to firm up as they cool.
- Store the cookies at room temperature for up to 5 days.
Notes
- Make sure your oven temperature is accurate. I recommend using an external oven thermometer.
- Make sure to measure accurately. For best results, weigh your ingredients with a food scale. This is the one I use.
- When measuring by volume, use the dip and sweep method for flours: fluff up your flour, dip in your dry measuring cup, and use a flat butter knife or small offset spatula to sweep away the excess so that the flour is level with the cup. For brown sugar, pack it well into the cup; it should mostly hold the shape of the cup when turned out into the mixing bowl.
- Bake off a single test cookie before baking the full batch. This way you can adjust the rest of the dough or the oven temperature before baking off the full batch. (This is a tip I learned from my pastry chef days!)
- Pull the cookies from the oven when they look underbaked. The edges should be just starting to color, while the tops should be puffed and soft, collapsing when you touch them gently with a fingertip.
- Cover the dough and let stand 1-2 hours at room temperature before baking.
- Or scoop the dough into balls and chill airtight until ready to bake, up to 1 week. Or freeze for up to 2 months. Allow the dough balls to soften a bit before baking.
- Nutty cookies: stir in 3/4 cup toasted pecans or walnuts with the chocolate or raisins
- Nibby cookies: stir in 2 tablespoons cacao nibs with the chocolate
- Iced oatmeal cookies: omit the chocolate. Drizzle the baked and cooled cookies with coconut butter icing or maple glaze.
- Oatmeal cream pies: omit the chocolate / raisins and sandwich the baked cookies with peanut butter frosting or low-sugar cream cheese frosting.
- Note that for the raisin version, the cookies will be on the sweeter side. Feel free to decrease the sugar if you like; the cookies will spread less with less sugar.
Halle says
Do you think it would work to sub peanut butter for the butter? Thanks.
Alanna Taylor-Tobin says
Great question! I don't think that will work very well because butter is mostly fat whereas peanut butter has fat, fiber, and carbohydrates. However, you can add 1/2 cup peanut butter to the recipe for a peanut butter oatmeal cookie. The cookies won't spread as much, so you may want to flatten them out a little before baking. Please let me know if you try it!
Nancy says
Our family really loved these cookies so moist. I would personally cut back on some of the sugar, they were a bit too sweet for my taste but they were still very good. I wonder if we reduce the sugar if the recipe will still work?
Alanna Taylor-Tobin says
Hi Nancy,
I'm so glad you all loved the cookies!
Yes you could definitely reduce the amount of sugar; the cookies just won't spread quite as much. Depending how much you cut it back, you may want to flatten the dough balls out a little before baking.
Please let me know what you try and, if you like the results, I can add it to the recipe notes for other readers wanting less-sweet cookies.
Thanks so much for trying my recipe and for the feedback, I really appreciate it!
-Alanna
Jess says
These cookies will be in regular rotation in our house. It is surprisingly hard to find a good gluten-free oatmeal cookie recipe but this one is perfect! These cookies are the perfect balance of chewy on the inside and slightly crisp on the outside. Very quick to make too. I love cookies without too many steps! Very tasty and kid and husband approved!
Alanna Taylor-Tobin says
Aw I'm so glad the cookies were a hit with the whole family. Thanks so much for trying my recipe and for the kind note, I really appreciate it!
Galen says
These are great! The texture is superb and, as usual with Bojon GF recipes, these are even more delicious than the wheaty originals. In the spirit of more is better, I included the cinnamon and a handful each of raisins, walnuts, and chocolate chunks for fun.
Alanna Taylor-Tobin says
Aw I'm so glad you loved these! I heartily approve of that mix-in combo - yummm!
natasha says
loved the oatmeal raisen cookies. However, I am trying to reduce sugar can i substitute half sugar for honey?
Alanna Taylor-Tobin says
So glad you liked these cookies! And totally get it about trying to reduce sugar. Honey can be a tricky substitute for sugar because it has more liquid, it's sweeter for the same volume, and it's more acidic. So you can certainly experiment with swapping it in, but the cookies might spread more and have a different flavor and texture.
A more foolproof option is to use another granulated sweetener such as coconut sugar or maple sugar. Subbing by weight is usually more accurate, but if you want these to be less sweet overall, you can sub by volume (maple sugar and coconut sugar weigh less than sugar cup for cup.) They will likely spread less with less sweetener since the sweetener acts like a liquid ingredient in the heat of the oven.
In any case, please let me know what you try, and feel free to reach out with more questions!
-Alanna
JoAnne says
Can I substitute coconut oil for the butter? If so, should it be melted or more solid, and how much? Thanks!
Alanna Taylor-Tobin says
Hi JoAnne,
That's a great question. Butter is about 80% fat and 20% water and milk solids, whereas coconut oil is closer to 100% fat. So I would try 7 tablespoons coconut oil and 1 tablespoon milk or plant milk. I would melt the coconut oil and add it to the recipe just like the melted butter, and I would add the plant milk after adding the egg.
Please let me know if you try it!
-Alanna
JoAnne says
Thanks Alanna, I will!
denise says
Hi! I'm looking forward to making these cookies! Just a quick note for the readers who have mentioned wanting less sweetness and/or something to use in place of sugar. (I am pretty careful about sugar substitutes and for example won't use anything that includes erythritol, which is used in every stevia that I've found.) I have been substituting allulose or monkfruit + allulose in my recipes, 1:1, and so far it's worked great. Allulose in particular is slightly less sweet than granulated sugar, which is great by me. I will report back after I have made them, and would love to hear from anyone else who has used either of the sugar subs I mentioned. Thanks!
Alanna Taylor-Tobin says
Hi Denise,
That's great to know that allulose and monkfruit can work well as sugar subs! Please come back and let us all know if you try these cookies with those sweeteners; I'll be very curious to hear how it works. Happy baking!
-A
anne kelly says
Hi, What is the cornstarch for?
I have nevwe heard of this ingredient in a cookie recipe?
Thank you :)
Alanna Taylor-Tobin says
Great question! Here it helps the cookies hold together, making them sturdy and chewy. I usually use tapioca starch, but other readers have used corn starch instead and it worked well for them. Let me know if you try the recipe!
Moni says
These cookies are amazing!!! The 1st time I made them I followed the recipe exactly with chocolate.
The 2nd time I made them, I reduced the brown sugar to 1/3c and used monkfruit sweetner to replace the granulated sugar. I also added about 1/2 c. of unsweetend coconut flakes and about 1/2 c. of a mix of sunflower seeds, cashew pieces and pumpkin seeds. They were amazing as well. I liked reduceing the sugar since we have so many diabetics in my family. This will be my go to oatmeal cookie recipe from now on.
Thank you so much!
Alanna Taylor-Tobin says
Hi Moni,
Aw thanks so much for the great feedback! So glad you and the family are loving the cookies and that the recipe worked well with less sugar and some monkfruit sweetener - brilliant! I know that tip will help other readers as well. Those mix-ins sound absolutely delicious, kind of like a trail mix cookie. I can imagine enjoying them for a hearty snack or on-the-go breakfast. Cheers my dear!
-Alanna
Candie says
what temp and. how long do you cook the almond flour cookies???????
Alanna Taylor-Tobin says
375F and 8-12 minutes. It's in the gray recipe card at the bottom of the post. Sorry for the confusion!
Von says
Love this cookie recipe and the grandbabies love them.
Alanna Taylor-Tobin says
Yay, I'm so glad these cookies are a hit with the family. Thanks so much for trying my recipe!
Kenzie says
Hi! I want to make the oatmeal raisin cookies, but im not sure why we have to boil the raisins. Can someone please respond ASAP, i'm in a rush here! sorry!
Alanna Taylor-Tobin says
Hi Kenzie,
It's just to plump up the raisins - you can skip this step in a pinch, they may just be a bit more hard/dry and could absorb moisture from the dough causing the cookies to not spread as much. LMK what you try!
-Alanna
Kenzie says
Ok, thank you so much! The raisins are brand new so I'm not too worried. Ill give a real review later!
Alanna Taylor-Tobin says
Oh that should be fine then. Please report back, and happy baking!
STK says
You could simply soak them in hot water with a little baking soda. This plumps them nicely. I've been doing this since I first saw my mother, grandmothers & auntoes doing this when I was a child. Works great.
Jilli Kay says
These are so good my husband who hates almond flour baked goods loves them!
Alanna Taylor-Tobin says
Aw I love to hear that - so glad they're a hit!
Amanda says
I made these for the first time today and had to come leave a comment! These are the best gluten free cookies ever! And I've tried A LOT of different recipes. I'm looking forward to picking up your book and trying more recipes.
I also wanted to note I cut down the sugar by quite a lot (I think I reduced somewhere between 1/4 and 1/2 cup) and they still turned out amazing. I used a mix of soft brown, muscovado and demerera sugar. My boyfriend who is a bit skeptical because of all my crazy gluten free baking endeavours also said they were the best ones I've made so far.
The marzipan-like taste that comes through from the almond flour every now and then, with the crispy browned buttery oats. Lovely. Next time I'll experiment with sweeteners to see if I can make some for my diabetic grandma. Thank you so much!
Alanna Taylor-Tobin says
Hi Amanda,
Thank you so much for trying my recipe and for leaving such a sweet comment! I'm so glad the cookies were a hit, especially with your skeptical-to-gluten-free-baking boyfriend, haha.
That's great to know that the recipe works well with the sugar reduced. I can imagine what lovely caramel notes the muscovado and demerara sugars would add - yum!!
Please come back and let us all know how the diabetic-friendly version goes - I know that will help other readers here too! And what a lucky grandma you have.
Happy baking!
-Alanna
Car O Line says
Incredible cookies. I even added in some coconut shreds to it — soooooo incredible!!!!
Out of curiosity — why do you toast the oats prior to baking?
10/10!!!’
Alanna Taylor-Tobin says
Yay I'm so glad you liked the cookies. I bet the coconut added lovely flavor and texture - yum!
Toasting the oats gives them a head start cooking and adds some nutty flavor. If you're in a time crunch, you can absolutely omit this step though!
Nicole Butters says
I made these cookies and changed the sugars a bit. I used 1/4 cup Smartsugar and 1/4 cup Allulose (with Monkfruit) and about a tsp of Now vanilla liquid stevia. They turned out to be really delicious and my kids loved them.
Alanna Taylor-Tobin says
I'm so glad you and your kids loved these cookies and that the recipe worked well with those substitutions. Thanks very much for sharing; I know that will be helpful to other readers as well!
Carla says
I made these this morning and it was super easy! I added the cinnamon, nutmeg, vanilla, roasted pecans, and the chocolate! I didn’t have raisins otherwise I would’ve preferred them. Super delicious and not too sweet, everyone loved them! Only issue I had was they didn’t spread as much as the photos.
I also froze some leftovers portioned into balls. I was wondering how to bake them next time? Bake straight from frozen? Or let them defrost before baking? I worry that baking straight from frozen will make them spread even less.
Thank you!
Alanna Taylor-Tobin says
Yay so glad you loved these. That sounds like a cozy combination of mix-ins - yum!!
Great question about the frozen dough balls. Since the cookies didn't spread as much, I would let the dough defrost before baking. You can flatten them down a little before baking too, which should help them spread a bit more.
The next time you make them, you can try reducing the almond flour by a tablespoon or two to see if that helps them spread more. Please let me know how it goes!
Sam says
Amazing cookies! The recipe as-is turns out so well. Sometimes I substitute peanut butter for butter (equal weight)- which works well. Pecans + chocolate chips are a nice add-in, with/without the peanut butter.
Alanna Taylor-Tobin says
Hi Sam, I'm so glad you love these cookies! So amazing that peanut butter can sub in for the butter - that's brilliant. Do the cookies spread the same amount and everything? Pecans and chocolate sound like ideal additions, yum!
Sam says
The cookies usually spread less with the peanut butter than with butter- which surprised me. I usually leave the oats in the oven for longer than I indent to and I've noticed that a toastier oat usually makes the cookies spread less. Delicious either way!
Alanna Taylor-Tobin says
That makes sense that cookies made with peanut butter instead of butter would spread less since peanut butter has fiber in it whereas butter is mostly fat with some water and milk solids. But very cool that a 1 to 1 sub works!
That's great to know that toasting the oats more helps them bake up thicker. I bet it adds extra nutty flavor too. Yum!
Lacey says
Wow, these cookies are amazing! Followed the recipe exactly, except I used 1 cup ground oat flour to sub the 1 cup oats. It gave a more chocolate chip cookie vibe rather than oatmeal choc chip. Wonderful! We will be making these regularly!
Alanna Taylor-Tobin says
Um ok that's brilliant! I need to try that. Thanks so much for the great feedback and for sharing your delicious-sounding variation!
Lauren says
Wow wow wow!! These turned out so delicious, and they couldn’t be easier to put together. We aren’t gluten-free; I made these for our gluten-free neighbor with dried cranberries and chopped pecans as mix-ins. My husband said they were the best oatmeal cookies he’d ever had, glutenous or otherwise! Soft and sweet, tender but still nicely chewy. These are great!
Alanna Taylor-Tobin says
Yay, I'm so glad you loved these cookies! Dried cranberries and pecans sound PERFECT for this season, yum. And that's the best testimonial from your husband! Thank you so much for taking the time to leave a comment, I'm very grateful!
Sylvia says
These cookies look delicious. I want to try this recipe and keep it heart healthy, especially for my mom. I will substitute something else for the sugar. However; what can I substitute for the butter? Can I use canola or grapeseed oil? Thank you.
Alanna Taylor-Tobin says
So sweet of you to tweak these cookies for your mom's dietary preferences. That's a great question about subbing out the butter. Butter is about 80% fat and 20% water and milk solids, so it's not always a 1 to 1 sub for oil, which is closer to 100% fat and is also liquid at room temperature rather than solid. So I would try using 6-7 tablespoons oil plus a splash of plant milk. It might make the cookies spread more or less, so bake off a single test cookie first to see if you need to make any adjustments to the dough or oven.
Please let me know how it goes!
Lisa says
Thank you for sharing such a delicious GF cookie recipe, especially with the nerdy baking notes! I love learning how ingredients affect a bake.
I need some help troubleshooting a tweak I made. I baked a double batch today and cut the sugar by 25% (I used 150g brown, 75g cane). It seemed like too much butter comparatively when mixing, and sure enough the cookie centers were very underdone. I noticed the butter ratio by weight is 75% of the sugar. Should I reduce the butter to maintain that ratio (225g sugar * 0.75 = 169g butter)?
Alanna Taylor-Tobin says
Hi Lisa,
So glad you're enjoying this recipe and the nerdy baking notes, hehe!
Great question! I would think that you'd want to keep the butter amount the same since it and the sugar (plus the egg) are all "wet" ingredients and reducing the butter as well as the sugar might make the cookies spread less. But you could certainly experiment with taking down the butter by 1 or 2 tablespoons and see if that fixes the issue with the underbaked centers. Alternatively you could bake them for a minute or two longer. Please let me know what you try! I like less-sweet cookies too, so I'll be very interested to know how it goes and so will many other readers :)
xo,
A
Husna says
These cookies turned out really well, definitely going in my GF repertoire! I made the chocolate version so I left out the regular sugar entirely and only used brown sugar in the amount specified. When I saw the note about pressing on the dough balls it was already halfway into bake time, but I pulled the cookies out anyway and did the whole lightly-pressing thing very very quickly. They turned out really great, bakery style- I might experiment with reducing the sugar even more next time. Thanks a lot for another wonderful GF option!
Alanna Taylor-Tobin says
Yay, I'm so glad you liked the cookies and that the recipe worked well with less sugar! Let me know if you try reducing the sugar even more - I know other readers have wondered how that work, so it would help other bakers too. Thanks so much for the great feedback!
Ellen Serrano says
Can't do your cookies because in grams and I don't know how to measure it with teaspoon and cups?
Alanna Taylor-Tobin says
Hi Ellen,
I've provided measurements in both volume (cups, tablespoons, teaspoons) and weight (grams) so that the recipe can be made using your favorite measuring method. Is there other information I can give you to help you make the recipe?
-Alanna
Jessica says
These are a real treat! I mean that wholeheartedly as I made quite a few substitutions. 1) I was out of almond flour-subbed half ground sunflower seeds and half tigernut flour by weight (sunflower for seed cycling, lol).
2) Used half goat butter and half coconut oil for regular butter. 3) Subbed coconut sugar but halved quantity by weight. 4) Added splash of apple cider vinegar (sunflower seeds can make baked goods turn green otherwise-still safe to eat green). 5)Didn’t soak my raisins because they were very fresh and plump
6) Added walnuts. I used a 2Tbs scoop. My cookies were thinner and crispier than the photos, this is how I like my cookies. Dare I say, these beauties rivaled a famous cookie brand that rhymes with Nate’s, but tasted less cloyingly sweet. They were basically perfection. Thanks so much for this recipe! Hope my substitutions help someone else out.
Alanna Taylor-Tobin says
Hi Jessica,
Oh my goodness, those modifications sound so delicious. Thank you for sharing your version here; I know it will help other readers!
xo,
A
Maryanne says
These cookies are sooo good!!! My husband and I loved them! Like others, I also decreased the sugar using a little shy of 1/4 cup each brown sugar and honey granuals and about a heaping tablespoon of monk sugar because I added some butterscotch chips and I didn't want them too sweet. I also toasted chopped walnuts along with the oats. Alanna this is such a great recipe I will be using it a lot!!! Toasting the oats was a wonderful idea and really made a difference in flavor. I've been craving peanut butter so I am going to swap out most of the butter for peanut butter and toast some chopped peanuts with the oats in the very near future!!!
Alanna Taylor-Tobin says
Yay, I'm so glad you liked these cookies and that those modifications worked well! Butterscotch chips are so delicious, and good call on decreasing the sugar in the recipe to compensate for those. That sounds like a winning combo!
Please let me know how swapping the peanut butter goes! It sounds like other readers have tried that and found that it worked well, the cookies just spread a little less.
Happy baking, my dear!
Linda says
These are delicious cookies and are my new go to healthish cookie. I’ve made the chocolate chip variety twice. They spread a lot more than I expected. Using a 1.5 Tbsp cookie scoop I would recommend putting only 6 dough balls per cookie sheet. I don’t have organic granulated cane sugar so used regular white sugar. Thanks for the yummy Gluten Free cookie!!!
Alanna Taylor-Tobin says
I'm so glad you're loving these cookies! Just in case you want them to bake up thicker and less spready, you could add another 1-2 tablespoons tapioca or almond flour to the dough. Cookies are so sensitive to slight changes in ingredients, humidity, phases of the moon (kidding about that last one!) so sometimes slight tweaks can be helpful. Thank you very much for the feedback!
Cydney C says
I love, love, love these cookies and bake them almost weekly.
Alanna Taylor-Tobin says
I love to hear that - yay!!
Patty says
Hi. I followed the recipe but my cookies came out very flat. Could that be the tapioca not activating? I stirred it for the right amount. They look more like florentines. Thanks for your help!
Alanna Taylor-Tobin says
Aw I'm sorry to hear about the flat cookies - thank you for letting me know! I'm happy to help troubleshoot. Usually when cookies spread and flatten too much, they just need a little more flour. If you measured by volume, I would try adding another tablespoon of tapioca starch and 1-2 more tablespoons of almond flour.
Another culprit can be if the oven runs cool. If more flour doesn't do the trick, you can try making the oven hotter by 25-50 degrees Fahrenheit.
Also, a tip I picked up in industrial kitchens is that it can help to bake off a single tester cookie on a small baking sheet before shaping and baking the full batch. That way you can adjust the remaining cookie dough or oven temperature if need be.
Please let me know how the next batch goes!
Patty says
Thank you! They were still delicious, even when flattened!