Oatmeal Cookies

Oatmeal Cookies


Cream Together
  • 4 oz unsalted butter, softened (113 g)
  • 1/3 cup Sukrin Gold (50 g)(or use my homemade brown sugar sub)
  • 1/2 tsp vanilla extract
Whisk Together
  • 1 cup almond flour (95 g)
  • 2 tbsp oat fiber (10 g)
  • 2 tsp grass-fed beef gelatin
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
Add Last
  • 1 large egg, cold (room temp. if you want cookies to spread more)
  • 1 1/2 cups sliced almonds (5 oz/142 g)


  1. Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.

  1. Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy – about 1 1/2 minutes. Scrape down the bowl.

  2. Add all of the dry ingredients at once and beat until combined. Add the egg and beat until combined. Fold in the chopped sliced almonds.

  1. Using a 2 tbsp cookie scoop, scoop the dough and place two inches apart on the cookie sheet.

  2. Bake 8 minutes, remove from the oven and gently bang the cookie sheet on the stove or counter to force cookies to flatten – about 6 times. Return to the oven for 6 minutes more.

  3. Remove the cookies from the oven and lightly smack each cookie with the spatula. Let them cool for 5 minutes before removing to a cooling rack. Let the cookies cool completely before enjoying.

  1. Store in an airtight container on the counter or in the fridge. They will be crispier if refrigerated and softer if kept on the counter.

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