I love oatmeal cookies. These easy almond oatmeal cookies are not only delicious, they are easy to make too!
These cookies often make me feel less guilty eating them compared to all the other types of cookies. And that is simply because oatmeal is healthy food.
Combined with the fact that this almond oatmeal cookie recipe is a rather basic oatmeal cookie recipe with only chopped almonds added as the extra ingredient, these are definitely the cookies to turn to when one feels like eating cookies without any guilt.
The best part about this recipe is that it 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.
Whichever variant you choose, you are definitely going to be hooked on to this super easy oatmeal cookie recipe. Try it and let me know how you find it!
Easy Almond Oatmeal Cookies – Video
Check out my video on how to make these super easy, guilt free almond oatmeal cookies:
How to Make Easy Almond Oatmeal Cookies
- Plain flour
- Brown sugar
- Almonds (roasted and chopped)
- Vanilla essence
Mixing the cookie dough
The ingredients for these cookies are pretty basic. I have added chopped roasted almonds into the batter for the 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 bowl, beat the butter and sugar until creamy.
- Add the egg and continue beating until all traces of the egg are no longer visible.
- Add salt and vanilla essence and beat again for a few more seconds.
- Finally, add the flour, oatmeal, and almonds.
Shaping the cookies
- Mix until the dough comes together. Using a spatula 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 and drop them onto the lined baking tray. 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 tin for a few minutes before transferring them onto a wire rack to cool completely.
Can brown sugar be substituted with white sugar
- This recipe uses brown sugar. Brown sugar gives the cookies a deep, molasses-like flavor, and keeps them soft and chewy after baking. White sugar, on the other hand, is often associated with crispy cookies. Hence, it is best that brown sugar be used for these cookies.
Salted butter vs unsalted butter
- I used salted butter in this recipe. Unsalted butter is also fine but remember to increase the salt in the recipe to half a teaspoon (increase or decrease accordingly if you are scaling the recipe).
Rolled oats vs quick oats
- This recipe uses whole rolled oats and can be substituted with quick oats if you wish.
How to adjust baking time for chewy cookies vs crispy cookies
- 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.
- The baking time and temperature provided in this recipe are based on my oven setting.
Can you use other nuts in the cookies
- You certainly can. 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.
How to store the cookies
- The cookies are best served when freshly baked. Leftovers are best stored in an airtight container.
Almond Oatmeal Cookies Recipe
Here is the full, printable version of the easy almond oatmeal cookies recipe:
Almond Oatmeal Cookies
- 90 g plain flour
- 75 g oatmeal
- 150 g brown sugar
- 50 g chopped almond roasted
- 100 g butter
- 1 egg
- ¼ tsp salt
- ½ tsp vanilla essence
- 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 essence 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 tbsp 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 or 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 about 7 minutes.
And that’s my almond oatmeal cookies recipe for you.
Here are my other posts you might want to check out:
- Almond Strawberry Cake – A Perfect Tea Time Treat
- Crunchy Chocolate Chip Cookies – Mini & Bite-Sized
- Christmas Sprinkle Cookies – Pretty Festive Cookies
Happy Baking 🙂