These chewy and delicious Almond Flour Oatmeal Cookies are made simply with almond flour, oats, cranberries, and spices.
Have you ever walked into a house with the smell of freshly bakes cookies wafting through the air and instantly felt at home? And maybe that feeling of home sparked an overwhelming urge to brew some coffee, grab a newspaper, and take a place in an easy chair? Cookies have an amazing ability to warm a house, and a soul for that matter, on even the coldest of days. As I write this, it’s a balmy 2 degrees Fahrenheit outside (a relative heat wave I’m afraid), but the smell of oats, cardamom, and cinnamon have warmed me with each recipe variation I’ve tried.
I was recently inspired to recreate an old Moosewood Cookbook recipe of oatmeal cardamom cookies. I first made the Moosewood version for my husband (then boyfriend) years ago and I remember that my intention behind making those cookies for him was to show him that I cared. And though that feeling of love and care truly goes into every dish I make, do cookies seem extra special to the receiver because they aren’t an absolute necessity? Yes, dinner needs to get on the table, but cookies, no, those are something extra. (One of my dear friends who now has a college-aged son always had fresh baked chocolate chip cookies waiting for him every year when he returned home after the first day of school. Now that is a tradition worth repeating!)
It was also that day so many years ago that I fell head-over-heels for cardamom. I absolutely cannot make an oatmeal cookie without it! These cookies are full of cardamom and cinnamon, moist and a bit chewy the way I remember the gluten versions being.
When baking with gluten free flours, the key to getting amazing texture is using a combination of many different flours. That being said, I’m a huge fan of simplicity as well. Thus, for this recipe, I kept it as simple as can be so you don’t need to run to the store and buy 15 different flours when the cookie-making-inspiration strikes you.
Hope you enjoy!
- Oats – I recently learned from Dr. Mercola that oats contain high amounts of glyphosate (aka RoundUp – an herbicide used extensively on GMO crops as well as non-GMO wheat, oats, and some others). To over simplify the controversy around this herbicide, the chemical companies that produce the stuff will tell you it’s fine, health experts will tell you it’s not. When doing your own research, it’s important to look at who funded the study. Regardless, I support organic farmers above all. I support those that practice crop rotation to deal with insects and fungus rather than chemicals. Through these types of practices, our soil begins to heal and become more nutrient dense. Look for certified gluten-free and organic oats like GF Harvest.
Special Diet Modifications:
- Dairy-Free – To make these dairy-free, you can substitute coconut oil or palm shortening for the butter. Make sure your palm shortening comes from a responsible source as the production of palm oil (which can be in anything from food to personal care products such as soap or shampoos) is a huge cause of rain forest deforestation.
Oatmeal Cookies with Almond Flour and Cranberries
- 1/2 cup almond flour almond meal or flour will work
- 1 teaspoon cinnamon
- 1 1 /2 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea or himalayan salt
- 4 tablespoons butter melted
- 2 eggs
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 cups oats organic if possible
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds preferably unsalted
Preheat oven to 350.
Grease baking sheet.
In a medium bowl, mix the almond flour, cinnamon, cardamom, baking soda and salt.
In another bowl, mix the butter, eggs, honey, and vanilla extract with a hand mixer.
Combine all dry and liquid ingredients together. Once combined, stir in oats, cranberries and pumpkin seeds.
The cookies have a pretty sticky batter. I like to use an ice cream scoop, fill it about 3/4s full, press down the batter in the scoop, and then scoop out onto the baking sheet pressing down gently to flatten the cookie. You will need to do a bit of shaping with your hands. Alternatively, you can use your hands to form them into 1 1/2" round and relatively flat cookies. Once baked, the cookies will hold together well. Batter will make roughly a dozen.
Place in the oven and bake for 13-15 minutes or until the cookies are just slightly brown on the edges.
Allow the cookies to cool completely on the baking sheet.