Oatmeal Almond Cookies

Prep Time

5 min

Prep Notes

I originally found this recipe in the "It's All Good" cookbook by Gwyneth Paltrow but adapted it by making some substitutions. 

I replaced gluten free flour with OAT flour to make these cookies little more nutritious. Besides being rich in protein and fiber, oats are rich in vitamins, minerals and antioxidants; Oats can be beneficial in lowering cholesterol and can help manage blood sugar levels. Oats are also wonderful in weight management due to its fiber content. Made sense to substitute right? (Other changes: used pink salt, vs Maldon salt, added tapicoa starch to the oat flour, added shredded dark chocolate)

These cookies perfectly soft but chewy at the same time; not to sweet, just right!

Rich in protein and fiber, true guilt free treat!

Cooking Time

12 min


12 cookies


1.5 cups of organic oat flour (Bob's Red Mill)

 2 tsps of tapioca starch (Bob's Red Mill)

1.2 tsp of pink salt

1 tsp of baking powder

1 cup of organic crunchy almond butter ( Trader Joe's)

1 cup of pure maple syrup (I used little less then a full cup)

1 teaspoon of organic vanilla extract

Optional: pink or sea salt for top, shredded dark chocolate


Warm up the oven at 350 degrees and prepare a cookie sheet sprayed with coconut oil (or you can use parchment paper)

Mix dry and wet ingredients separately and then combine; Use ice cream scoop and scoop out equal size cookies onto the cookie sheet; Once done, take a wet spoon and flatten the cookies; Sprinkle salt on top (you can also omit salt, they are great just like that as well)

Bake the cookies for about 12 minutes. Cookies will come out really soft but don't worry, they are baked! Shred some dark chocolate on top while cookies are hot and then let them cool for about 20 min on the cooling rack.