Gluten-Free Honey Oatmeal Almond Cookies Recipe - Gimme Yummy (2024)

This delicious gluten-free honey oatmeal cookies recipe is easy to prepare and is made without eggs, sugar, or wheat flour.

I carefully developed this oatmeal almond cookies recipe with honey instead of sugar, that’s right! These soft chewy oatmeal almond cookies are naturally sweetened with honey, that’s it…No Sugar, No Sweeteners!

Our sugar-free, eggless gluten-free honey oatmeal almond cookies are not only super yummy but healthy and addictive…believe me….they won’t last very long. All the ingredients in this recipe come together producing a rich soft and chewy cookie that simply melts in your mouth.

Using honey instead of sugar is definitely what makes these cookies extra special and super yummy.

Enough said! Are you ready to make these sugar-free melt-in-your-mouth Eggless, Flourless Gluten-Free Honey Oatmeal Almond Cookies? Let’s Do It!

• 1 cup old fashioned rolled oats (Gluten-Free)
• 1/2 cup unsalted butter
• 2 tablespoons oat, almond or coconut milk
• 1/3 cup of honey
• 1/3 cup almond flour (blanched)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 teaspoon baking soda
• 3 tablespoons almond or coconut butter melted
• 1 1/4 teaspoons arrowroot flour or cornstarch

1. Preheat oven to 350°F (175°C) and set rack to middle position.
2. Prepare a cookie baking tray by lining it with parchment paper.
3. Add the honey, butter, melted coconut or almond butter, vanilla and almond extract and beat with a electric hand mixer until smooth, about 2-3 minutes.
4. Combine the arrowroot or cornstarch flour, baking soda and almond flour and mix for about 45 seconds or until well combined.
5. Add in the oats and mix into the cookie batter using a spatula until well incorporated.
6. Drop small dollops of cookie dough onto baking tray using a round spoon, make sure to space them apart about 2-2 1/2 inches as they will spread during the baking.
7. Place tray into the oven and bake for about 9-10 minutes or until the edges turn golden brown.
8. Remove from the oven and let them cool on the baking tray for 15 minutes, then transfer to a wire rack or plate to completely cool.
9. Once cooled, store in an airtight container at room temperature for up to 10 days.
10. Enjoy!