Crispy Almond Oatmeal Cookies – Cookin’ with Mima


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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.

stacked crispy almond 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!
ingredients of crispy almond cookie
  • 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.
mixing dry ingredients in a bowl
  • Mix the wet ingredients: In a separate large bowl whisk together sugar, melted butter, and vanilla. Add eggs. Whisk to incorporate.
mixing the eggs, sugar and butter in a bowl to create the wet mixture.
  • Combine the wet and dry: Add salt, baking powder, all-purpose flour mixture to our butter/sugar/eggs/vanilla mixture. Mix just until incorporated.
process mixing ingredients of the cookies in a bowl
  • Add in the oatmeal and almonds: Using a spatula, stir in almonds and oatmeal. Mix just until combined. The dough will be slightly thick.
crispy almond cookie on a sheet pan before baking
  • 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.
crispy almond oatmeal cookie on a baking sheet after baking.
  • 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.
Crispy Almond Cookie on a plate with a bottle of milk next to it.

Frequently Asked Questions

Can these cookies be made ahead of time?

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.

Can I freeze these cookies?

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!

What else can I add to these cookies?

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.

Can I use any kind of oats for this recipe? 

Do not swap the quick rolled rolled oats for other types of oats as your oatmeal cookies will not cook out the same.

How to store cookies?

Always store cookies in an air tight container. Cookies taste best for 7 days at room temperature.

crispy almond oatmeal cookies stacked on a plate

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!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Crispy Almond Cookie on a plate with a bottle of milk next to it.

Crispy Almond Oatmeal Cookies

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!

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

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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