Our family LOVES sweets, so I am continuously on a mission to give decadent family recipes a makeover and create treats that taste great but that are better for us. This oatmeal cookie recipe started with no flour and no butter/coconut oil, but left a very dry cookie, which wasn’t what I was going for! So a little compromise was in order.
If you want to make these completely gluten-free for someone who needs to avoid gluten for medical reasons, make sure that your coconut and oats are gluten-free along with your flour and omit the wheat germ. I confess, I made this with regular flour and then with Patricia Chuey’s Gluten-Free Baking Blend, and I preferred the ones with Patricia’s flour!
I love this recipe because it tastes decadent but is packed with nutritious almonds and almond butter. These amazing nuts are full of Vitamin E, fibre, protein and healthy oils that help our skin glow and fight inflammation.
Ingredients:
- 1/3 cup melted butter or coconut oil
- ¾ cup almond butter
- 1 tsp. vanilla
- 2 eggs
- 2 Tbsp. honey
- 1 cup quick oats
- ¼ tsp. salt
- ½ tsp. cinnamon
- 1 cup sweetened shredded coconut
- 1 cup coarsely ground almonds*
- ¼ cup brown sugar
- 1 Tbsp. wheat germ
- 1 tsp. baking soda
- ½ cup gluten-free flour (I used Patricia Chuey’s Gluten-Free Baking Blend – but you can use regular all-purpose flour instead if you wish)
- ½ cup semi-sweet chocolate chips (can use raisins or cranberries instead)
*I used a mini food processor to chop the almonds, just don’t over-process them!
Directions:
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl combine the melted butter or coconut oil, almond butter, vanilla, eggs and honey. Mix until combined.
- Add the remainder of the ingredients and mix with a rubber spatula (or your hands!) until all ingredients are combined.
- Place tablespoons of cookie dough along the parchment-lined baking sheet, spacing 1-2 inches apart and pressing down slightly with the palm of your hand, and bake for about 10 minutes or until the edges are golden.
- Let the cookies rest on the cookie sheet for a couple of minutes, and gently remove them with a metal spatula to a baking rack to cool.
These look scrumptious Tori – will certainly make this recipe!
Thanks Mama:)
I love how little flour you are able to incorporate into your cookie recipes! (Same as with the old fashioned coconut cookies.) Please keep up with the low flour and GF treats! Thanks!
Thank you for the feedback!!
These are our favorite!!! Thank you so much for the delicious recipe!
Absolutely love all of your recipes which are enjoyed by myself and my little guy! For those with nut allergies can 1C. regular flour or even 1C oat flour be substituted for the 1C ground almond?
Hi Lauren! Thanks so much. I haven’t tried it but I believe that you could! Please let me know if you try! Tori
Love all your recipes Tori! Keep up the good work. These cookies were good but a little on the dry side…followed the recipe to a T. Baked too Long?
Delicious recipe! According to my husband, these are the best cookies I have ever made!
Can you leave the chopped almonds out altogether? Or are nuts needed for flavour/hold together.
Hi Tori,
My sister-in-law made these and they were the BEST cookies I have ever had!
Planning on making them but I don’t have wheat germ! Can I leave it out or can I substitute it with something else? Please let me know!
Thank you
Hi Nicole! So awesome! You can try substituting hemp hearts!?
Successfully bought wheat germ and I made them this morning. Absolutely AMAZING. My two little kids and husband loved them! These are replacing all other cookies I have ever made as they’re so much healthier!!!
Loving your recipes,Tori.
Can’t wait to make more!
Nicole
I only have unsweetened coconut…will that work?
Can I increase honey?
Hi Kathy, I haven’t tried it before but I think unsweetened coconut should work. I would love to hear how it goes if you give it a try!