What can I use instead of almond flour?

This recipe was developed specifically for almond flour and has not been tested with alternative gluten-free flour like coconut flour or oat flour. If you're confident making swaps for almond flour, go for it. If not, note that almond flour does not substitute 1:1 with other flours so the recipe will need additional adjustments. For oat flour recipes, you can try these Vegan Chocolate Chip Zucchini Oatmeal Cookies or Chocolate Chip Peanut Butter Oatmeal Cookies.

Do I have to chill the dough?

You can omit the chilling time if you're in a rush, just note that the cookie will spread more and be less chewy. Be sure to place the cookie dough balls at least 3-inches apart if you do not chill the dough.

Can I make these sugar-free?

Yes. To make this recipe sugar-free, use a sugar-free granulated sweetener such as monk fruit and use sugar-free chocolate chips.

Can I use almond meal instead of almond flour?

You could but the texture will be different, they won't bind as well and they'll be darker in colour. I haven't tested these with almond meal so for best results, I suggest using almond flour.

Why isn't my flax egg working?

This can happen if the flax is old or just a bad batch. Try to use fresh ground flax that's been stored in a cool, dry place. I like to purchase whole flax seeds and ground them myself in a Vitamix as needed. I store the ground flax in the fridge or freezer to help keep it fresh.

What's the best way to store almond flour cookies?

Let the cookies cool completely before storing then store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Can you freeze almond flour cookies?

Yes. The cookies can be frozen in a freezer-safe container or freezer bag for up to 4 months. Enjoy straight from the freezer or thaw at room temperature before serving.

Almond Flour Oatmeal Cookies (Vegan)

Description

Perfectly soft and chewy almond flour oatmeal chocolate chip cookies with a crisp exterior and sweet, buttery flavour.

Ingredients

1 tbsp flaxseed meal + 3 tbsp water
½ cup vegan butter, softened (113 g)
¼ cup brown sugar (38 g)
¼ cup granulated sugar (50 g)
1 tsp vanilla extract
¾ cup packed almond flour (90 g)
1 ½ cups rolled oats (171 g)
½ tsp baking soda
½ tsp salt
¼ cup mini or regular chocolate chips (45 g)

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Instructions

Preheat the oven to 350˚F (177˚C) and line two baking sheets with parchment paper.
In a small bowl, mix together the flaxseed meal and water and let sit for 5-10 minutes while you prepare the rest of the dough.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and no large sugar chunks remain. Beat in the flax “egg” and vanilla extract until well combined.
Add the almond flour, rolled oats, baking soda, and salt to the bowl. Mix until the dough is uniform. Then, mix in the chocolate chips until just combined.
Cover the bowl and place in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from overspreading.
Roll the dough into ~2 tbsp balls and place at least 2 inches apart on the first baking sheet. Place the first baking sheet in the oven and bake at 350˚F (177˚C) for 13-15 minutes, until the cookies are a nice golden brown. While the cookies bake, you can roll the dough for the second baking sheet.
Cool cookies on the baking sheet for at least 5 minutes before transferring to a wire rack. The cookies will finish up baking as they sit. You can also start baking your other tray of cookies in the meantime.

Nutrition

Serving Size: 1 cookie
Calories: 128
Sugar: 5 g
Sodium: 126 mg
Fat: 5 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 3 g

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Description

Ingredients

Instructions

Nutrition