In a medium bowl whisk together the gluten-free flour, baking soda, and salt and then add to the creamed mixture. Mix thoroughly and then add in the gluten-free oats. Use a cookie scoop to drop cookie dough onto the baking sheet at least 2 inches apart. Bake for 13 minutes or until just crispy around the edges.
Xanthan Gum: Xanthan Gum is the substitute for gluten in gluten-free flours, and is essential in helping the ingredients better bind together. If your gluten-free flour blend doesn’t already include it, make sure to add it in. Baking Powder: In this oatmeal cookies recipe, baking powder is the leavening agent and helps the dough to rise.
Totally Gluten-Free and Dairy-Free: I used coconut oil instead of butter, and gluten-free flour instead of regular wheat flour. This means that these cookies are totally gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances (or those on a gluten-free diet) can enjoy them without any issues!
These low carb oatmeal cookies with almond flour really do taste like oatmeal cookies, it kind of plays tricks on you. They are soft and chewy with a nice little crunch that you get from the almonds. What Ingredients are in Keto Oatmeal Cookies?