Sugar Free Oatmeal Cookies with Almond Flour are 8x great.

Sugar Free Oatmeal Cookies with Almond Flour have always been my go-to when I need a comforting bite without sacrificing nutrition. As a chef behind Allen’s Recipes, I design desserts for busy moms and professionals who crave something wholesome that still feels indulgent. The almond flour keeps the texture tender, while gluten-free oats add heartiness—perfect for a quick snack with coffee or a post-work treat. I built this recipe to be accessible on the busiest days: simple ingredients, short prep, and a bake that fills the kitchen with warmth and sweetness. Read on to learn how to master this chewy, naturally sweet dessert in under 30 minutes.

Table of Contents

Table of Contents

what makes this Sugar Free Oatmeal Cookies with Almond Flour special

Sugar Free Oatmeal Cookies with Almond Flour are the little hugs I bake on busy days. I reach for this recipe when the clock is ticking and I need something comforting with no sugar crash. The almond flour gives a tender crumb, and gluten-free oats keep the bite hearty. I love that the ingredients live in my pantry, ready for a 30-minute moment between meetings or school runs. They bake in minutes and disappear even faster. On days when I’m juggling a dozen tasks, I call this my one-smart-cookie moment—simple, honest, and deeply satisfying. It perks up tea time, too.

Step 1 — Sugar Free Oatmeal Cookies with Almond Flour: Prep

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I get my mise en place ready: almond flour, gluten-free oats, baking soda, cinnamon, and a pinch of salt in a small bowl.

On busy days, I remind myself to breathe, gather what I need, and keep the rest simple—this mindset keeps the afternoon calm and productive.

Step 2 — Sugar Free Oatmeal Cookies with Almond Flour: Mix Dry Ingredients

In a medium bowl, whisk together the dry ingredients: almond flour, oats, baking soda, cinnamon, and salt.

The texture is the star here; gluten-free oats give chew, while almond flour keeps it tender.

Step 3 — Sugar Free Oatmeal Cookies with Almond Flour: Mix Wet Ingredients

In another bowl, whisk the wet ingredients: melted coconut oil, sugar-free maple or monk fruit syrup, the egg, vanilla, and almond milk.

Using room-temperature ingredients helps emulsify, so the dough comes together smoothly and evenly.

Step 4 — Sugar Free Oatmeal Cookies with Almond Flour: Combine Wet and Dry

Pour wet into dry and mix until a thick, cohesive dough forms.

Gently fold in optional add-ins like sugar-free chocolate chips or chopped nuts. Avoid over-mixing; a few small lumps are fine.

Step 5 — Sugar Free Oatmeal Cookies with Almond Flour: Shape and Bake

Scoop dough onto the prepared sheet, then lightly flatten each cookie into a disk.

Bake 12–15 minutes, until edges are golden and centers look set. They’ll stay soft and chewy inside.

Step 6 — Sugar Free Oatmeal Cookies with Almond Flour: Cool and Finish

Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Cool completely before storing; this helps them settle into chewy perfection and makes stacking easier.

Step 7 — Sugar Free Oatmeal Cookies with Almond Flour: Add-Ins and Personal Touch

Try sugar-free chocolate chips or chopped nuts for texture and aroma.

Boost flavor with a pinch more cinnamon or a splash of vanilla for your personal touch.

Ingredients Sugar Free Oatmeal Cookies with Almond Flour

I keep this ingredient list simple for busy days. These are pantry staples I can grab between calls. I love how almond flour keeps the texture tender. Gluten-free oats add heartiness without gluten.

• 1 cup almond flour — tender base; gluten-free.
• 1 1/2 cups gluten-free rolled oats — adds chew and body.
• 1/2 tsp baking soda — gentle lift for structure.
• 1/2 tsp cinnamon — warm, inviting aroma.
• Pinch of salt — balances sweetness.
• 2 tbsp coconut oil, melted — moisture and richness.
• 1/4 cup sugar-free maple syrup or monk fruit syrup — natural sweetness.
• 1 large egg — helps bind the dough.
• 1 tsp vanilla extract — depth of flavor.
• 1/4 cup unsweetened almond milk — hydrates and softens the batter.
• Optional: 1/4 cup sugar-free chocolate chips or chopped nuts — extra texture.

Tips and substitutions are short and sweet. If almond flour is hard to find, you can grind blanched almonds to a fine meal. Ensure oats are certified gluten-free if needed. For dairy-free options, use a light, neutral oil in place of coconut oil.

Exact quantities and printable versions are at the bottom of the article for easy saving.

How to Make Sugar Free Oatmeal Cookies with Almond Flour

Sugar Free Oatmeal Cookies with Almond Flour: Step 1 — Prep and Preheat

I set up my station and preheat the oven to 350°F (175°C).

I line a sheet with parchment for easy release.

Mise en place keeps me calm on busy days.

Next I grab the dry ingredients—almond flour, oats, baking soda, cinnamon, and a pinch of salt.

On busy days, I breathe, gather what I need, and keep the rest simple.

I remind myself this small ritual saves me time later.

Sugar Free Oatmeal Cookies with Almond Flour: Step 2 — Dry Ingredients

Whisk 1 cup almond flour with 1 1/2 cups gluten-free oats.

Add 1/2 tsp baking soda, 1/2 tsp cinnamon, and a pinch of salt.

The texture is the star here, with chew from the oats and a tender crumb from almond flour.

Sugar Free Oatmeal Cookies with Almond Flour: Step 3 — Wet Ingredients

Melt 2 tbsp coconut oil.

Whisk in 1/4 cup sugar-free maple syrup or monk fruit syrup, 1 large egg, 1 tsp vanilla, and 1/4 cup almond milk.

Room-temperature ingredients help emulsify, so the dough comes together smoothly.

Sugar Free Oatmeal Cookies with Almond Flour: Step 4 — Combine

Pour wet into dry and mix until a thick, cohesive dough forms.

Gently fold in optional add-ins like sugar-free chocolate chips or chopped nuts.

A few small lumps are fine; overmixing makes tough cookies.

If the dough seems too thick, whisk in a splash of almond milk to loosen it slightly.

Sugar Free Oatmeal Cookies with Almond Flour: Step 5 — Scoop and Flatten

Scoop dough onto the parchment-lined sheet with a cookie scoop.

Lightly flatten each cookie into a disk about 1/2 inch thick.

This shape helps them bake evenly and stay chewy inside.

Sugar Free Oatmeal Cookies with Almond Flour: Step 6 — Bake and Check

Bake 12–15 minutes, until edges are golden and centers look set.

They’ll stay soft and chewy inside as they cool.

Let the cookies rest on the sheet for 5 minutes, then move them to a cooling rack.

Keep an eye on your oven; all ovens vary a bit.

Sugar Free Oatmeal Cookies with Almond Flour: Step 7 — Cool and Store

Cool completely before storing to let flavors settle.

Store in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the cookies for later enjoyment.

Tips for Success

• Use room-temperature eggs and almond milk for better emulsification and a noticeably smoother batter.
• If the dough is too thick, whisk in a tablespoon of almond milk to loosen it.
• For crisper edges, bake one extra minute or two and cool completely on a rack.
• Keep cookies soft by storing them with a sheet of parchment between layers.
• Want extra chew? Let the dough rest for 10 minutes before scooping.

Equipment Needed

Having the right tools keeps this recipe quick and stress-free, even on busy days.

• Mixing bowls (or a large mug for small-batch prep)
• Whisk and rubber spatula
• Parchment paper or nonstick baking sheet
• Measuring cups and spoons
• Baking sheet and cooling rack

Tip: improvise with what you have to save space.

Variations

• Add ¼ cup sugar-free chocolate chips for a chocolatey twist in these Sugar Free Oatmeal Cookies with Almond Flour.
• Fold in chopped nuts like pecans or walnuts for crunch and texture.
• Use coconut sugar for a deeper caramel note and slightly different sweetness.
• Swap maple syrup for monk fruit syrup to dial in the sweetness you like.
• Make them moister by letting the dough rest 10 minutes before scooping.
• Try a pinch of espresso powder for a subtle mocha vibe.
• Omit nuts or chips for a simple, clean cookie, and add extra cinnamon to boost flavor.
• Use quick oats for a softer bite or keep old-fashioned oats for chewier texture.

Why You’ll Love This Sugar Free Oatmeal Cookies with Almond Flour

I love how these cookies come together in minutes with pantry staples. This Sugar Free Oatmeal Cookies with Almond Flour keeps my kitchen calm. The almond flour keeps them tender, and natural sweetness makes me reach for them. They fit into busy days, school lunches, or a tea-time break. The chewy bite and warm cinnamon feel like a treat without the sugar crash. It’s my go-to when mood meets hunger.

Serving Suggestions

• Pair with unsweetened almond milk or black tea to start softly.
• Plate with fresh berries to balance sweetness and add color.
• I dust with cinnamon for aroma and a warm finish.
• Wrap cookies in parchment for easy grab-and-go snacks.
• Serve with yogurt or a square of dark chocolate for protein.

Make-Ahead and Storage Tips for Sugar Free Oatmeal Cookies with Almond Flour

I love planning ahead with Sugar Free Oatmeal Cookies with Almond Flour.

This make-ahead strategy keeps Sugar Free Oatmeal Cookies with Almond Flour on hand for busy days.

They stay soft, freeze well, and save me precious time.

• Bake and cool completely, then freeze in a single layer on a parchment-lined tray.
• Once frozen, transfer to a resealable freezer bag or airtight container.
• Reheat briefly to restore softness in a 300°F (150°C) oven.
• For long-term storage, keep the cookies in the freezer for up to 3 months.
• At room temperature, store baked cookies in an airtight container for up to 3 days.
• Label bags with the date so you know what to grab first.

FAQs

Here are quick FAQs for Sugar Free Oatmeal Cookies with Almond Flour that I often hear from readers.

Are these cookies truly gluten-free and sugar-free?

Yes. They rely on almond flour and gluten-free oats, with no refined sugar. Sweetness comes from sugar-free maple or monk fruit syrup, making them gluten-free and sugar-free friendly.

Can I substitute maple syrup with another sweetener?

Yes—monk fruit syrup or other not-too-sweet options work. Start with the same ¼ cup and adjust to taste.

How many cookies does this recipe yield?

About 8–10 cookies, depending on how large you scoop each portion.

Can I freeze the dough?

Yes. Freeze scooped dough balls on a parchment-lined tray, then transfer to a bag for future baking.

Final Thoughts

These Sugar Free Oatmeal Cookies with Almond Flour feel like a gentle victory in a busy week. I bake them when time is short but comfort is needed, and the oven seems to hug the house with warmth. Each bite reminds me that wholesome ingredients can still taste like a treat, especially when I share them with family or colleagues who deserve a moment of calm. I love that they travel well for a quick, healthy desk snack or a coffee break. Baking these cookies always leaves me hopeful, nourished, and ready for whatever the day throws next. Ahead today.

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