These almond oatmeal cookies recipe makes super easy and super delicious oatmeal cookies that combines the nutty richness of almonds with the heartiness of oats, resulting in a truly satisfying and comforting treat.
Each bite offers a perfect balance of chewiness, crunch, and a hint of sweetness. Whether enjoyed as a quick snack or paired with a warm cup of tea, these almond oatmeal cookies are sure to become your favorite go-to recipe.
❤️Why you will love this recipe
- This is a great recipe for oatmeal cookies with a lovely almond flavor. And is is super easy to make.
- They make delicious cookies for the holiday season, just like these cornflakes cookies and Christmas sprinkle cookies.
- The cookies are not overly sweet and have the perfect amount of sweetness.
- The recipe can be adjusted to make chewy cookies and all the same, crunchy cookies. The recipe below is for the soft and chewy version but if you are not a fan of soft cookies and prefer crunchy ones instead, you can have crunchy oatmeal cookies with this recipe by reducing the size of the cookies when baking and increasing the baking time.
- All purpose flour - best to sift the flour before using to break any lumps.
- Salt - enhances the taste of the cookies.
- Oatmeal - the main ingredient in this cookie recipe. I use whole rolled oats.
- Dark brown sugar - gives the cookies a deep, molasses-like flavor, and keeps them soft and chewy after baking
- Almonds (roasted and chopped) - make sure to roast first for a lovely crunch in the cookies.
- Butter - I use salted butter in this recipe. Unsalted butter is also fine but add a tiny pinch of extra salt in the recipe.
- Egg - use large eggs. Egg helps to hold the dough together.
- Vanilla extract - adds a lovely flavor and aroma to the cookies.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- This recipe uses whole rolled oats but you can substitute with quick-cooking oats (quick oats) or instant oats if you wish. You can also use steel cut oats to make these old-fashioned oats cookies with almonds.
- This recipe uses dark brown sugar. You can substitute with light brown sugar . White sugar, is not recommended for this recipe.
- Vanilla extract can be substituted with almond extract.
- You can customize these cookies by replacing almonds with other nuts such as peanuts, walnuts, or any other nuts you like. Roasting them slightly before adding to the cookie dough will make sure the nuts are nice and crunchy in the cookies after baking.
- You can also add chocolate chips if you like. For a healthier version, use dark chocolate chips.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Mixing the cookie dough
- The ingredients for these almond oatmeal cookies are pretty basic. I have added chopped roasted almonds into the batter for almond flavor and extra crunch in the soft chewy texture of the cookies.
- To roast the almonds, chop them into small chunks and then pan-roasted them over very low heat until they are slightly browned and crunchy. Set them aside to cool down.
- In a medium sized or large bowl, mix butter and sugar and beat them with a paddle attachment on your stand mixer until creamy.
- Add the egg and continue beating until all traces of the egg are no longer visible.
- Add salt and vanilla extract and beat again for a few more seconds.
- Finally, add the dry ingredients (flour, oatmeal, and almonds).
Shaping the cookies
- Mix until the dough comes together. Using a spatula or wooden spoon would make it easier to mix. At this stage, the cookie dough will be very soft and sticky. You will not be able to shape the cookies by hand.
- The easiest way is to scoop the dough into 1 tablespoon size dough balls and drop them onto the prepared baking sheet. You can also use an ice cream scoop or a cookie scoop to do this, but make sure the scoops are of a 1 tablespoon size. Press the cookie drops with your fingers to form into balls. Since the dough is very sticky, it doesn't have to be perfectly rounded. Place the cookie balls on the baking tray, making sure they are well spaced. Use a fork to flatten the cookies. Dipping the fork in flour will make it easier to press the cookie dough without it sticking to the fork.
- Bake at 175 degrees Celsius for about 9 minutes.
- Remove cookies from the oven and let them rest on the cookie sheet for a few minutes before transferring them onto a wire cooling rack to cool completely at room temperature.
🍽️Serving & storage
- The cookies are best served when freshly baked. Leftovers are best stored in an airtight container.
- Baking time and oven temperature may vary. I would suggest that you follow the baking temperature you normally use to bake cookies.
- Please also note that the cooking time will ultimately depend on the thickness of your cookies as well as the size.
Typically, you can use any kind of oatmeal, the difference will be in the texture of the cookies. Those made with whole oats will have a more chewy texture while those made with finer oats with instant or quick oats will be less chewy.
All you need to do is adjust the baking time or the cookie size. This recipe makes chewy cookies, but if you prefer a more chewy texture, reduce the baking time by about 2 to 3 minutes. If you wish to make crunchy cookies, reduce the cookie size from 1 tablespoon to 1 teaspoon and reduce the baking time to 7 minutes.
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Almond Oatmeal Cookies
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
- 90 g all purpose flour
- 75 g oatmeal
- 150 g brown sugar
- 50 g chopped almond roasted
- 100 g butter
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract or almond extract
- Preheat oven to 175°Celsius. Line baking tray with parchment paper.
- Sieve flour and keep it aside.
- Lightly roast the chopped almonds and let them cool completely.
- In a separate bowl, cream butter and brown sugar until creamy. Add the egg and continue beating until it is well incorporated.
- Next, add salt and vanilla extract to the creamed mixture and continue to beat for about 15 seconds, followed by the rest of the ingredients – the flour, oats and the chopped almonds. Mix until all the ingredients are well incorporated.
- To bake the cookies, take about 1 tablespoon of dough and shape into round balls. Place the balls onto a lined baking tray. Repeat the process bearing in mind not to place the cookies to close to another as they will spread during baking.
- Press the top of each cookie lightly with a fork dipped in flour to flatten them slightly.
- Bake the cookies for about 9 minutes at 175°Celsius. Remove from the tray and cool them on wire rack. These cookies can be eaten warm or can be stored for up to one week in an airtight container.
- For crunchy cookies, reduce the size of the cookie from 1 tablespoon to 1 teaspoon. Form them into balls and flatten the cookie dough with a fork as usual and reduce the baking time to 7 minutes.