Healthy Sugar Free Oatmeal Cookies with Almond Flour

I’ve always had a sweet spot for cookies, but finding ways to make them a bit healthier has become a fun challenge in my kitchen. My kids still ask for their afternoon treats, and I wanted to create something that wouldn’t give them a sugar rush before dinner. That’s when I started playing around with sugar-free alternatives and almond flour.

These oatmeal cookies have become our family’s go-to snack, especially on busy weekdays. They’re just sweet enough to feel like a treat, but wholesome enough that I don’t think twice about packing them in lunch boxes. The combination of oats and almond flour gives them a nice texture that reminds me of the traditional cookies my mom used to make, just without the sugar crash afterward.

Whether you’re watching your sugar intake or just looking for a better-for-you cookie option, these little guys hit all the right notes. I often make a double batch on Sunday afternoons, and they never seem to last more than a few days in our house.

What Kind of Almond Flour Should I Use?

For these cookies, you’ll want to pay attention to which type of almond flour you’re grabbing off the shelf. Blanched almond flour (made from almonds with their skins removed) will give you a lighter, more delicate cookie with a smooth texture. Regular almond flour or ground almonds, which still contain the skins, work just fine too but will give your cookies a more rustic look and slightly nuttier flavor. Just make sure you’re using finely ground almond flour rather than almond meal, which is more coarse – this will help your cookies hold together better. If you’re grinding your own almonds at home, pulse them in short bursts to avoid ending up with almond butter!

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these sugar-free cookies:

• Almond flour: You can swap almond flour with other nut flours like hazelnut or walnut flour. Coconut flour isn’t a good substitute here as it absorbs too much moisture and would make the cookies too dry.
• Butter: Coconut oil works great as a 1:1 replacement for butter. If using salted butter, skip the extra salt in the recipe.
• Sliced almonds: Feel free to use any chopped nuts you prefer – pecans, walnuts, or macadamia nuts all work well here.
• Shredded coconut: If you’re not a fan of coconut, you can replace it with extra sliced nuts or sugar-free chocolate chips.
• Granulated sweetener: Any granulated sugar substitute works here – erythritol, monk fruit, or allulose are all good options. Just check the conversion chart on your sweetener’s package as some are sweeter than others.
• Xanthan gum: You can skip it if you don’t have it, but your cookies might be a bit more crumbly. Ground chia seeds (1 teaspoon) can work as an alternative binder.

Watch Out for These Mistakes While Baking

The biggest challenge when baking sugar-free cookies is achieving the right texture – almond flour behaves differently than regular flour, so make sure to measure it correctly by spooning it into the measuring cup rather than scooping directly from the bag.

Temperature control is crucial here: using melted butter that’s too hot can cook the egg and make your cookies greasy, so let it cool to room temperature before mixing, and chilling the dough for 15-30 minutes before baking helps prevent excessive spreading.

Many bakers skip the xanthan gum, but it’s worth including as it helps bind the ingredients together and gives these cookies a better texture that won’t crumble apart when you pick them up.

Keep a close eye on these cookies while baking since almond flour browns faster than regular flour – they’re done when the edges are just starting to turn golden, usually a few minutes earlier than traditional oatmeal cookies.

What to Serve With Sugar Free Oatmeal Cookies?

These healthy cookies make a perfect afternoon snack or after-dinner treat, and they pair wonderfully with a variety of drinks. A cold glass of unsweetened almond milk or coconut milk complements the nutty flavors in these cookies perfectly. For a cozy experience, serve them alongside a hot cup of coffee or tea – I especially love them with chamomile tea or a sugar-free vanilla latte. If you’re planning these for dessert, try serving them with a scoop of sugar-free vanilla ice cream or a dollop of sugar-free whipped cream for an extra special treat.

Storage Instructions

Keep Fresh: These sugar-free oatmeal cookies stay fresh when stored in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. If it’s particularly warm in your kitchen, you might want to keep them in the fridge instead.

Freeze: Want to make a bigger batch? These cookies freeze really well for up to 3 months. Just place them in a freezer-safe container with parchment paper between layers. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies whenever you want!

Thaw: When you’re ready to enjoy your frozen cookies, just let them sit at room temperature for about 30 minutes. For frozen cookie dough, you can bake straight from frozen – just add an extra minute or two to the baking time. The almond flour keeps them nice and moist even after freezing!

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 40-50 g

Ingredients

• 1 cup almond flour or ground almonds (100g)
• 1/2 cup melted unsalted butter, cooled (115g)
• 3/4 cup sliced almonds (75g)
• 1/3 cup shredded coconut (20g)
• 1/4 cup granulated sweetener (50g)
• 1 large cold egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• 1/2 teaspoon xanthan gum (if desired)
• 1/2 teaspoon salt (if desired)

Step 1: Prepare the Oven and Baking Tray

Start by preheating your oven to 350°F (180°C) for an electric oven or 320°F (160°C) for a fan oven.

Line a baking tray with greaseproof paper to prevent the cookies from sticking during baking.

Step 2: Chop Almonds and Coconut Flakes

Using a sharp knife, chop 1/2 cup (50g) of sliced almonds and coconut flakes until they resemble the size of oats.

If you prefer, use a food processor to pulse the mixture to achieve the desired size.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine the chopped flaked almonds and coconut, along with almond flour, erythritol, xanthan gum, baking powder, and a pinch of salt.

Stir these dry ingredients together until well integrated.

Step 4: Form the Dough

Add the melted butter, vanilla extract, and an egg to the bowl of dry ingredients.

Mix until everything comes together to form a cohesive dough.

Use your hands or a sturdy spoon to ensure all components are thoroughly mixed.

Step 5: Shape the Cookies

Roll the dough into 9 evenly sized balls.

Chop the remaining 1/4 cup of almonds.

Place each ball on the prepared baking tray, then press the chopped almonds into the top of each ball.

Gently flatten the cookies and shape the edges with your fingers to remove any cracks.

Step 6: Bake and Cool

Bake the cookies in the preheated oven for 12-15 minutes or until they are slightly golden.

Keep an eye on them to prevent over-baking.

Once done, remove the tray from the oven and allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious, nutty cookies!