Almond Flour Oatmeal Cookies (No Eggs, No Butter, High-Protein)

Estes Biscoitos de aveia com farinha de amêndoa are healthy breakfast cookies that are naturally gluten-free and packed with 6 grams of protein. They are also high in fiber and healthy fat compared to traditional oatmeal cookies, which keep you full and energized in the morning.

They are perfect breakfast cookies to meal prep, as they freeze well in Ziploc bags, for up to 1 month. Thaw them the day before and grab in the morning when you are busy, or eat them as a high-protein snack post-workout or to fix a sweet craving in the afternoon.

Índice

+ Ver mais- Ver menos

I love making healthy breakfast cookies, like my Healthy Breakfast Cookies, Biscoitos De Abóbora De Café Da Manhã, ou Biscoitos de farinha de amêndoa e coco, but today, I wanted to make a healthy, filling cookie for a quick post-workout snack that brings energy and micronutrient.

These cookies are rich in fiber, protein, and omega-3 fatty acids, and they taste delicious! They are a great quick snack but are also terrific as a rich Christmas cookie.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Biscoitos de aveia com farinha de amêndoa

Estes Biscoitos de aveia com farinha de amêndoa are healthy breakfast cookies that are naturally gluten-free and packed with 6 grams of protein. They are also high in fiber and healthy fat compared to traditional oatmeal cookies, which keep you full and energized in the morning.

5 da 6 votos

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 17 minutos minutos

Tempo total: 27 minutos minutos

Curso: Café da manhã

Cozinha: americano

Dose: 12 bolinhos

Calorias: 217.7 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Farinha de amêndoa - (nota 1)
• ▢ 1⅓ xícara Aveia rápidas - (nota 2)
• ▢ ½ xícara Açúcar de cana não refinado - (nota 3)
• ▢ ½ colher de chá Canela
• ▢ 1 colher de chá Fermento em pó
• ▢ ½ xícara Manteiga de amêndoa - (nota 4)
• ▢ ⅔ xícara Leite de amêndoa - (nota 5)
• ▢ ½ xícara Chips de Chocolate - (nota 6)

Instruções

• Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, add almond flour, quick oats, sugar, cinnamon, and baking powder and use a whisk to combine evenly.
• Add fresh drippy almond butter and almond milk.
• Use a rubber spatula to stir and bring the ingredients together into a cookie dough. Stir for at least 1 minute to help the oats absorb the moisture of the dough.
• Fold in the chocolate chips and stir to combine.
• Divide the dough into 12 equal portions and drop them on the cookie sheet leaving 2 thumbs of space between each. They spread in the oven – if needed, use two baking sheets.
• Bake the cookies for 17-19 minutes at 350 °F (180 °C) until nicely golden brown on the top and sides.
• Let the cookies cool down on the baking sheet for 15 minutes. Do not touch them so they firm up nicely.
• Slide a spatula under each cookie and transfer them to a cooling rack to fully cool down.

Notas

notas 1: I recommend ultra-fine blanched almond flour for better results. Almond meal makes cookies gritty and dark. 

notas 2: Quick oats are a must in this recipe, do not use rolled oats. Quick oats are as healthy as rolled oats, but with a finer texture that absorbs more liquids and firms up these cookies. To make quick oats, pulse 1-2 times rolled oats in a food processor, then measure the amount above. Use gluten-free certified oats if needed.

notas 3: Any granulated sweetener can be used, including sugar-free erythritol/allulose blend for a low-carb cookie or coconut sugar.

notas 4: You can make the cookie using sunflower seed butter – watch out, it can turn the cookies blueish in color as sunflower seed butter reacts with baking powder. Other options are peanut butter or cashew butter.

notas 5: Any dairy-free milk can be used, like soy milk, cashew milk, or oat milk.

notas 6: Any chocolate chips can be used, dark chocolate chips are my favorite, and sugar-free chocolate chips work as well.

Armazenamento: Store the cookies in the fridge for up to 5 days in an airtight container.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1biscoito | Calorias: 217.7kcal | Carboidratos: 23.5g | Proteína: 5.5g | Gordura: 13.3g | Gordura saturada: 2.2g | Gordura poliinsaturada: 1.7g | Gordura monoinsaturada: 3.6g | Sódio: 54.4mg | Potássio: 134.8mg | Fibra: 3g | Açúcar: 13.6g | Vitamina A: 0.4IU | Vitamina C: 0.003mg | Cálcio: 102.4mg | Ferro: 1.2mg | Magnésio: 53.5mg | Fósforo: 101.5mg | Zinco: 0.6mg

Ingredientes e Substituições

You only need a handful of wholesome ingredients to make these delicious cookies. Here’s how to pick them.

• Farinha de amêndoa – This provides a naturally gluten-free, high-protein base for the cookies. It contributes to the tender texture and mild nutty flavor. Blanched, ultra-fine almond flour works best to avoid a gritty texture. I don’t recommend using almond meal as it makes the cookies heavy and grainy. If you’re allergic to nuts, replace almond flour with oat flour or a mix of oat flour and coconut flour (use sparingly as coconut flour absorbs more moisture).
• Aveia rápidas – These help bind the dough and give the cookies their classic oatmeal texture. Quick oats are crucial because their finer texture absorbs moisture better than rolled oats. If you only have rolled oats, pulse them a few times in a food processor before measuring. Steel-cut oats cannot be used as they won’t soften properly in this recipe. Use certified gluten-free oats if needed.
• Açúcar de cana não refinado – Adds sweetness and helps the cookies caramelize slightly during baking. Unrefined sugar like demerara or coconut sugar offers a natural, earthy flavor. For a sugar-free option, swap this with erythritol, allulose, or monk fruit sweetener. Liquid sweeteners like maple syrup are not recommended as they’ll change the dough consistency.
• Canela – It enhances the flavor of the cookies with warm, spicy notes. You could also use pumpkin pie spice for a twist or omit it for a more neutral flavor.
• Fermento em pó – This makes the cookies a bit lighter. Ensure your baking powder is fresh and aluminum-free. Do not swap it with baking soda, as the recipe doesn’t include an acidic ingredient to activate it.
• Manteiga de amêndoa – It’s a creamy binding agent that replaces traditional butter or oil. It adds healthy fats and protein. You can substitute with peanut butter, cashew butter, or sunflower seed butter. Note that sunflower seed butter may give the cookies a greenish-blue hue due to its reaction with baking powder (safe but visually noticeable).
• Leite de amêndoa – This keeps the dough moist and brings the ingredients together. Replace it with any plant-based milk, such as soy milk, oat milk, or cashew milk. Avoid using canned coconut milk, as it’s too thick and rich for this recipe.
• Chips de Chocolate – These add bursts of sweetness and chocolatiness to the cookies. Dark chocolate chips are great for an intense flavor, while sugar-free options keep the recipe low-carb. You can use vegan white chocolate chips or dried fruit like raisins or cranberries for variety. Avoid milk-based chocolate if keeping it vegan.

How to Make Almond Flour Oatmeal Cookies

These cookies are super easy to whip up. Here’s how in pictures.

Misture todos os ingredientes secos em uma tigela grande.

Pour the liquid ingredients on top of the dry mixture.

Combine the batter and scoop out cookie dough to form cookies on a baking sheet.

Bake the almond flour oatmeal cookies for 17-19 minutes at 350 °F (180 °C).

Dicas de confeitaria da Carine

I have a few more tips for you to make the very best oatmeal cookies.

1. Chill the Dough for a Few Minutes – If the dough feels too soft or sticky, chilling it for 5–10 minutes can make it easier to handle and prevent excessive spreading during baking.
2. Portion with a Cookie Scoop – Use a small cookie scoop or spoon to ensure evenly sized cookies. This helps them bake uniformly.
3. Press the Dough Slightly – These cookies spread minimally in the oven, so press each portion down lightly with a fork or your fingers for a flatter shape if desired.
4. Não misture demais – When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser cookies.
5. Rotate the Baking Sheet – For even browning, rotate the baking sheet halfway through baking if your oven has uneven heat distribution.
6. Make it Low-Carb – For keto-friendly cookies, use erythritol or monk fruit sweetener and sugar-free chocolate chips. Ensure you don’t add dried fruits or other carb-heavy extras.
7. Warm Before Eating – Heat a cookie in the microwave for 10–15 seconds to make the chocolate chips gooey and enhance the flavor.

Variações de sabor

These cookies are a great base for healthy oatmeal cookies. You can then make many delicious variations.

• Tempero de abóbora: Add 1/4 teaspoon of nutmeg and 1/8 teaspoon of cloves to the cinnamon for a warm seasonal twist.
• Berry Cookies: Swap chocolate chips for freeze-dried raspberries or blueberries.
• Biscoitos de nozes: Add 1 tablespoon of chopped pecans or walnuts to the dough.
• Low-Carb Version: Use sugar-free chocolate chips and brown erythritol.

Dicas de armazenamento e preparação antecipada

You can store the baked cookies in an airtight container in the fridge por até 4 dias. This helps retain their chewy texture. Freeze cookies in sealed Ziploc bags for up to 1 month. Let them thaw at room temperature before serving.

The cookie dough can also be refrigerated for up to 24 hours. Let it come to room temperature for a few minutes before portioning and baking.

More Healthy Oatmeal Cookies

Biscoitos crocantes de aveia

Biscoitos de Aveia com 3 Ingredientes

Biscoitos saudáveis ​​de aveia e abóbora

Biscoitos de aveia com farinha de coco