These Crispy Almond Oatmeal Cookies are healthy, easy, and fast to make. They’re super flavorful without being overly sweet. These cookies are perfect as a dessert or just as a regular snack! You will love how you can make these crispy almond oatmeal cookies in 30 minutes or less. They’re so tasty and quite healthy in comparison to other cookies.
If you’re looking for more cookie recipes that your family will love, I’ve got some more cookie recipes for you! You have to try my Easy Shortbread Peppermint Cookies and Danish Butter Cookies Recipe. They’re not limited to just the holiday season and are perfect year round.
Why You’ll Love These Crispy Almond Cookies
- They’re so easy to make. You mix everything together in a bowl, no mixer needed, and there’s no need to chill the dough before baking. Such an easy cookie recipe!
- They’re pretty healthy. Thanks to the rolled oats and almonds, you’ve got some wholesome ingredients in your cookies!
- They are perfect for any occasion. Whether you’re making these to snack on at home or for a bake sale at school, these crispy almond oatmeal cookies will be a hit!
Almond Cookie Ingredients
- Butter– unsalted butter is best because you can control the salt.
- Sugar– I used light brown sugar for this recipe.
- Eggs-use room temperature eggs.
- Vanilla extract-use pure vanilla extract for best flavor.
- All purpose flour– hold up the cookie better. Make sure it’s clump free.
- Salt-balances out the sweetness of the cookie.
- Baking powder– helps the cookie rise a little.
- Sliced almonds– lightly toasted if desired but not required. Toasting nuts gives them back their best flavor and crunch.
- Quick rolled oats– cooks easier with this recipe.
How To Make Crispy Oatmeal Cookies
- Prepare the equipment: Preheat your oven to 375F and then cover the baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl whisk together flour, salt, and baking powder. Set aside.
- Mix the wet ingredients: In a separate large bowl whisk together sugar, melted butter, and vanilla. Add eggs. Whisk to incorporate.
- Combine the wet and dry: Add salt, baking powder, all-purpose flour mixture to our butter/sugar/eggs/vanilla mixture. Mix just until incorporated.
- Add in the oatmeal and almonds: Using a spatula, stir in almonds and oatmeal. Mix just until combined. The dough will be slightly thick.
- Portion out the cookies: With the help of an ice cream scoop, scoop the dough and place on baking sheet spacing about 3 inches apart. With the back of the ice cream scoop or spoon, spread cookies lightly by pressing on the tops to flatten the cookies.
- Bake the almond oatmeal cookies: Bake for 12-15 minutes until the sides start to get light golden in color. Let cool and serve.
Tips to Make The Best Crispy Cookies
- Be sure to use unsalted butter as we are already adding salt to the cookies.
- Do not swap the quick rolled oats for steel cut oats as your oatmeal cookies will not cook out the same.
- If you do not have light brown sugar, you can use dark brown sugar as well.
- I recommend that you transfer the cookies to cool on a cooling rack as the sheet pan will retain hot for a while and continue to cook your cookies! Since these almond oatmeal cookies are thin, you don’t want to overcook them.
- Be sure your oven is fully preheated before adding the cookies to the oven. Since the oatmeal cookies are thin, unevenly heating the oven might cause them to burn or cook unevenly.
- Bake the cookies on a sheet pan lined with parchment paper, for easy removal and clean up.
- This recipe yields about 3 dozen of 2” to 3” cookies. The larger the cookies you make, the less cookies you’ll have.
Frequently Asked Questions
These cookies are great for bake sales and parties because it can be made ahead of time! These almond oatmeal cookies can be stored in a Ziploc bag or airtight container for up to 5 days.
To freeze the oatmeal cookies, allow the cookies to fully cool and then transfer the cookies in a Ziploc bag and freeze them for up to 6 months. When you’d like to eat them, just bring them to room temperature before enjoying!
You can top the almond oatmeal cookies off with some flakey sea salt, a drizzle of caramel, you can even mix in some chocolate chips if you’d like. The sky’s the limit! You can add whatever you’d like to these cookies to suit your tastes.
Do not swap the quick rolled rolled oats for other types of oats as your oatmeal cookies will not cook out the same.
Always store cookies in an air tight container. Cookies taste best for 7 days at room temperature.
More Delicious Cookie Recipes
- Lemon Shortbread Cookies
- Apple Cinnamon Oatmeal Cookies
- Jam Thumbprint Cookies
- Strawberry Jam Linzer Cookies
- Edible Cookie Dough
I hope you enjoy all the recipes I share with you, including this delicious Crispy Almond Oatmeal Cookie recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Crispy Almond Oatmeal Cookies
Ingredients
- 1 cup butter melted but not hot
- 1 cup light brown sugar dark brown sugar can be used as well
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup sliced almonds lightly toasted if desired
- 2 cups quick cooking rolled oats
Instructions
- Preheat your oven to 375F
- Covered baking sheet with parchment paper.
- In a medium bowl whisk together flour, salt, and baking powder. Set aside.
- In a separate large bowl whisk together sugar, melted butter, and vanilla. Add eggs. Whisk to incorporate.
- Add salt, baking powder, all-purpose flour mixture to our butter/sugar/eggs/vanilla mixture. Mix just until incorporated.
- Using a spatula, stir in almonds and oatmeal. Mix just until combined. The dough will be slightly thick.
- With a help of an ice cream scoop, scoop the dough and place on baking sheet spacing about 3 inches apart.
- With the back of the ice cream scoop or spoon, spread cookies lightly by pressing on the tops.
- This will thin the dough so the cookies can bake crispy.
- Bake for 12-15 minutes until the sides start to get light golden in color. Let cool.
Notes
- Be sure to use unsalted butter as we are already adding salt to the cookies.
- Do not swap the rolled oats for steel cut oats as your oatmeal cookies will not come out the same!
- If you do not have light brown sugar, you can use dark brown sugar as well.
- If you find the process of scooping the dough and spreading out intimidating, you can roll the dough thinly in between 2 sheets of parchment paper. Refrigerate for 10 minutes and then cut out desired shapes and bake the cookies as instructed above.
- I recommend that you transfer the cookies to cool on a cooling rack as the sheet pan will retain heat and continue to cook your cookies! Since these almond oatmeal cookies are thin, you don’t want to overcook them.
- Be sure your oven is fully preheated before adding the cookies to the oven. Since the oatmeal cookies are thin, unevenly heating the oven might cause them to burn or cook unevenly.
- This recipe yields about 3 dozen of 2” to 3” cookies. The larger the cookies you make, the less cookies you’ll have.
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