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    Home / Desserts / Cookies
    5 from 43 reviews

    Soft & Chewy Almond Flour Oatmeal Cookies

    By Alanna Taylor-Tobin on Oct 10, 2023 (updated May 25, 2025) / 65 Comments Jump to Recipe

    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!

    freshly baked oatmeal almond flour cookies are on a messy piece of parchment paper
    Almond flour is the magical ingredient that makes these cookies rich, chewy, sturdy, and so addictive.

    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
    Add your review →
    a plate of chocolate chip oatmeal cookies sits next to a bag of almond flour

    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.

    the cookie ingredients have been arranged in bowls on a plaster surface
    Here are the ingredients you'll need for these cookies: butter, white & brown sugar, egg, almond flour, tapioca flour, salt, baking soda, oats, vanilla & chocolate (or cinnamon, nutmeg & raisins)

    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!

    oats are on a baking sheet ready to be toasted
    Toasting the oats on a baking sheet makes the cookies extra flavorful.
    the oats have been toasted
    They'll look slightly darker and will smell toasty and delicious.
    the flour mixture is in a seive
    This is my trusty medium-mesh strainer, which works great for getting lumps out of almond flour, which is a bit too coarse for a fine mesh strainer or sifter.
    a hand is using a spoon to sift the flours through the sieve
    I like using the back of a soup spoon to push the flours through to unclump the almond flour. But if this doesn't work for you, just whisk the dry ingredients well and try to break up any clumps.
    white and brown sugars are in a mixing bowl
    The white and brown sugars go into a bowl together.
    The hot melted butter melts the sugar a little, leading to crispy, shiny tops. This method is so much faster and easier than creaming soft butter, IMO!
    an egg has been added to the butter sugar mixture
    In go the egg and vanilla.
    the sugar, butter, and egg mixture has been mixed
    I love how smooth and emulsified it looks at this point! So satisfying.
    dry ingredients have been added to the bowl
    In go the sifted dry ingredients.
    cookie dough has been mixed in a bowl
    Beating the dough for 60 strokes makes extra-chewy cookies. Don't worry – there's no gluten to turn tough!
    chocolate and oats have been added to the bowl
    I'm adding in chocolate chunks here, plus the toasted and cooled oats.
    cookie dough has been mixed in a bowl
    Here's how the finished dough will look – thick dough = thick cookies!
    dough balls are on a sheet pan, ready to bake
    I like using a #24 cookie scoop for uniform cookies; otherwise, use a spoon or your fingers to guesstimate. I like a pinch of flaky salt on top of the chocolate version.

    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.

    freshly baked cookies are on a sheet pan
    Don't overbake the cookies! The edges should be set and the centers soft and puffed, 8-12 minutes. You can use a large biscuit cutter to "scoot" the hot cookies for even edges. This method also works to thicken them up if the cookies have spread a little too much.
    a cookie with a big bite taken out reveals melty chocolate oozing out
    How nommable is that cookie??
    two hands are grabbing cookies off of a plate
    Share them with your favorite cookie monster, if you're feeling generous! Jay and I love eating these warm from the oven with glasses of oat milk. Yum!

    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.

    4.98 from 43 reviews

    Soft & Chewy Almond Flour Oatmeal Cookies

    Print Recipe Pin Recipe
    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! Gluten-free and can easily be made dairy-free.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total: 30 minutes minutes
    Servings: 15 (2.5-inch) cookies

    Ingredients

    • 1 cup (100 g) gluten-free old-fashioned rolled oats

    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)
    Prevent your screen from going dark

    Equipment

    • cookie scoop
    • cookie sheet
    • parchment sheets

    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

    *In place of both of the sugars you can substitute coconut sugar by weight
    Tips for Baking Better Cookies
    Cookies are at once one of the simplest treats to bake and one of the most sensitive. Here are a few tips to ensure almond flour oatmeal cookie bliss.
    • 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.
    Make-Ahead:
    • 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. 
    Variations
    • 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.
    Nutritional values are based on one of fifteen cookies.

    Nutrition

    Calories: 230kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 209mgPotassium: 77mgFiber: 3gSugar: 11gVitamin A: 203IUVitamin C: 0.3mgCalcium: 48mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.98 from 43 votes (24 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Halle says

      October 12, 2023 at 12:30 pm

      Do you think it would work to sub peanut butter for the butter? Thanks.

      Reply
      • Alanna Taylor-Tobin says

        October 12, 2023 at 3:25 pm

        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!

        Reply
    2. Nancy says

      October 14, 2023 at 8:52 am

      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?

      Reply
      • Alanna Taylor-Tobin says

        October 14, 2023 at 9:06 am

        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

        Reply
    3. Jess says

      October 17, 2023 at 11:11 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        October 17, 2023 at 1:48 pm

        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!

        Reply
    4. Galen says

      October 28, 2023 at 10:00 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        October 28, 2023 at 11:59 am

        Aw I'm so glad you loved these! I heartily approve of that mix-in combo - yummm!

        Reply
    5. natasha says

      January 22, 2024 at 1:42 pm

      loved the oatmeal raisen cookies. However, I am trying to reduce sugar can i substitute half sugar for honey?

      Reply
      • Alanna Taylor-Tobin says

        January 22, 2024 at 5:46 pm

        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

        Reply
    6. JoAnne says

      February 06, 2024 at 11:28 am

      Can I substitute coconut oil for the butter? If so, should it be melted or more solid, and how much? Thanks!

      Reply
      • Alanna Taylor-Tobin says

        February 06, 2024 at 6:18 pm

        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

        Reply
        • JoAnne says

          February 06, 2024 at 6:57 pm

          Thanks Alanna, I will!

          Reply
    7. denise says

      February 18, 2024 at 8:54 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        February 18, 2024 at 9:11 pm

        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

        Reply
    8. anne kelly says

      February 22, 2024 at 4:25 pm

      Hi, What is the cornstarch for?
      I have nevwe heard of this ingredient in a cookie recipe?
      Thank you :)

      Reply
      • Alanna Taylor-Tobin says

        February 22, 2024 at 5:47 pm

        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!

        Reply
    9. Moni says

      March 11, 2024 at 3:52 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        March 11, 2024 at 6:08 pm

        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

        Reply
    10. Candie says

      April 24, 2024 at 4:59 pm

      what temp and. how long do you cook the almond flour cookies???????

      Reply
      • Alanna Taylor-Tobin says

        April 24, 2024 at 5:12 pm

        375F and 8-12 minutes. It's in the gray recipe card at the bottom of the post. Sorry for the confusion!

        Reply
    11. Von says

      May 04, 2024 at 11:44 am

      Love this cookie recipe and the grandbabies love them.

      Reply
      • Alanna Taylor-Tobin says

        May 07, 2024 at 12:59 pm

        Yay, I'm so glad these cookies are a hit with the family. Thanks so much for trying my recipe!

        Reply
    12. Kenzie says

      May 27, 2024 at 8:21 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        May 27, 2024 at 9:27 am

        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

        Reply
        • Kenzie says

          May 27, 2024 at 9:29 am

          Ok, thank you so much! The raisins are brand new so I'm not too worried. Ill give a real review later!

          Reply
          • Alanna Taylor-Tobin says

            May 27, 2024 at 10:20 am

            Oh that should be fine then. Please report back, and happy baking!

            Reply
      • STK says

        June 24, 2025 at 10:20 pm

        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.

        Reply
    13. Jilli Kay says

      June 28, 2024 at 10:27 am

      These are so good my husband who hates almond flour baked goods loves them!

      Reply
      • Alanna Taylor-Tobin says

        July 01, 2024 at 11:58 am

        Aw I love to hear that - so glad they're a hit!

        Reply
    14. Amanda says

      July 28, 2024 at 12:54 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        July 28, 2024 at 4:09 pm

        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

        Reply
    15. Car O Line says

      July 30, 2024 at 6:46 pm

      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!!!’

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2024 at 10:57 am

        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!

        Reply
    16. Nicole Butters says

      September 05, 2024 at 2:19 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        September 08, 2024 at 7:20 am

        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!

        Reply
    17. Carla says

      October 01, 2024 at 9:50 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        October 02, 2024 at 10:38 pm

        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!

        Reply
    18. Sam says

      November 09, 2024 at 6:22 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        November 11, 2024 at 12:35 pm

        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!

        Reply
        • Sam says

          November 18, 2024 at 3:45 pm

          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!

          Reply
          • Alanna Taylor-Tobin says

            November 19, 2024 at 8:29 pm

            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!

            Reply
    19. Lacey says

      November 30, 2024 at 6:03 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        December 05, 2024 at 9:51 am

        Um ok that's brilliant! I need to try that. Thanks so much for the great feedback and for sharing your delicious-sounding variation!

        Reply
    20. Lauren says

      December 10, 2024 at 6:49 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        December 11, 2024 at 3:52 pm

        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!

        Reply
    21. Sylvia says

      December 12, 2024 at 8:08 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        December 12, 2024 at 2:50 pm

        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!

        Reply
    22. Lisa says

      December 17, 2024 at 7:27 pm

      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)?

      Reply
      • Alanna Taylor-Tobin says

        December 18, 2024 at 9:58 am

        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

        Reply
    23. Husna says

      December 29, 2024 at 1:25 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        January 06, 2025 at 1:14 pm

        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!

        Reply
    24. Ellen Serrano says

      February 03, 2025 at 11:37 am

      Can't do your cookies because in grams and I don't know how to measure it with teaspoon and cups?

      Reply
      • Alanna Taylor-Tobin says

        February 03, 2025 at 12:09 pm

        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

        Reply
    25. Jessica says

      February 16, 2025 at 9:02 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        February 16, 2025 at 9:39 am

        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

        Reply
    26. Maryanne says

      February 17, 2025 at 6:06 pm

      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!!!

      Reply
      • Alanna Taylor-Tobin says

        February 18, 2025 at 7:50 am

        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!

        Reply
    27. Linda says

      April 02, 2025 at 9:32 am

      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!!!

      Reply
      • Alanna Taylor-Tobin says

        April 02, 2025 at 10:29 am

        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!

        Reply
    28. Cydney C says

      May 01, 2025 at 8:05 pm

      I love, love, love these cookies and bake them almost weekly.

      Reply
      • Alanna Taylor-Tobin says

        May 02, 2025 at 4:09 pm

        I love to hear that - yay!!

        Reply
    29. Patty says

      May 26, 2025 at 9:50 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        May 30, 2025 at 10:28 am

        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!

        Reply
        • Patty says

          May 30, 2025 at 11:15 am

          Thank you! They were still delicious, even when flattened!

          Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
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It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
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🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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