These are gluten free but not paleo due to the sugar, but they are even better and absolutely paleo if you use date or coconut sugar. I was making these originally to copy a vendor’s cookies using fresh almonds as opposed to flours. Anyhow, here’s the final recipe for my paleo oatmeal “no oatmeal” cookies. They are delicious; just substitute the sugars for a healthier version if you wish.
I can’t do oatmeal, which is such a shame because I really love oatmeal cookies. But now I can enjoy the taste of authentic oatmeal cookies with ground almonds (one of the many amazing secrets of paleo baking that I’ve learned!). I love to dip these (right after they come out of the oven) into almond milk or a cup of coffee with coconut cream. Each soggy bite is so scrumptious—sigh… what pleasure moments! I think I’m going to have to make some of these right now…
For more delicious classic cookie recipes try my Paleo Lemon Zest Cookies or my Amazing Paleo Chocolate Chip Cookies. Some of my gifts to you! And speaking of gifts, check out one of the ways you can get more gifts from me at my Giveaway Page.
Paleo Oatmeal “No Oatmeal” Cookies
- 16 ounces almonds (ground up by pulsing on “pulse” setting until a lot coarser than almond meal)
- 2 jumbo eggs
- 1 stick butter, melted
- 1⅓ cups sugar, ground fine (or coconut or date sugar)
- ⅓ cup + 2 tablespoons almond flour
- Preheat oven to 350F degrees.
- Line a cookie pan with parchment paper.
- Mix all ingredients.
- Shape and press the dough with your hands into fairly flat 4” – 5” cookies, a third to a quarter inch thick (fairly thin).
- Keep 2 inches apart from one another (they will spread on the pan once heated).
- When you put them in the oven, lower the temperature to 275F degrees.
- Stay by then oven and watch for 5-7 minutes.
- Remove from oven and let cool.