The Ultimate Gluten-Free Oatmeal Cookie (Gluten-Free, Low-Carb)

The Ultimate Gluten-Free Oatmeal Cookie

A gluten-free oatmeal cookie made with coconut and almond flour, but you can't tell. Delicious and easy to make, these cookies don't last long. Add anything you desire to them! Only 8.4g net carbs and 82 calories each.

Makes 34 cookies.

1 cup quick oats
1 cup almond flour
1/4 cup coconut flour
1/4 cup powdered almond butter
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp cinnamon
1/2 cup butter 
3/4 cups sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs

  1.  Preheat oven to 350°F (175°C) and line baking sheet with parchment.
  2. Whisk together oatmeal, flours, almond powder, baking powder, baking soda, salt and cinnamon.
  3. In separate bowl beat together butter and sugars until well blended.
  4. Add vanilla and eggs, one at a time, continuing to beat until smooth.
  5. Add half of flour mixture to butter mixture and beat well. Add other half and beat until well combined.
  6. Fold in any additions you may want. (I usually use the leftover chocolate chips/butterscotch chips and dried fruits in my cupboard.)
  7. Scoop 1 tablespoon mounds onto baking sheet, two inches apart.
  8. Bake each batch for about 12 minutes. Let cool on sheet for a few minutes before moving to wire rack.


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