Almond Flour Oat Cookies
User Reviews
5
Almond Flour Oat Cookies
Description
Almond Flour Oat Cookies blend the richness of almond butter and flour with the wholesome chew of rolled oats, accented by cinnamon and vanilla for subtle sweetness and warmth. The dough is made by creaming almond butter, sugar, milk, and vanilla before folding in dry ingredients, resulting in a mix that is shaped into balls and flattened before baking. Baking at 350°F produces cookies with a delicate balance of soft centers and gently crisp edges. The combination of fine almond flour and rolled oats gives a unique, pleasant texture that differs from standard wheat-based cookies.
This recipe works well for home bakers seeking an alternative to traditional flour cookies, providing a comforting flavor and texture from accessible ingredients. They can be served as a snack or dessert and pair well with hot beverages. These cookies provide a straightforward approach to baking with almond flour and oats without complicated steps or uncommon ingredients.
Once cooled, the cookies store well in an airtight container at room temperature or in the refrigerator, maintaining their texture for several days. Freezing is also an option for longer storage, making them convenient to prepare ahead or keep on hand. The recipe notes that minor adjustments to milk content can help the dough reach the ideal consistency for shaping.
Ingredients
- ⅓ cup almond butter smooth raw
- scant ½ cup organic cane sugar or another granulated sugar such as light brown, coconut, or date
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup almond flour fine, 110 g
- ½ cup rolled oats certified gluten-free, if needed
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt omit if using salted almond butter, fine, optional
Instructions
- Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment paper or silicone mat. Tip: during testing, we preferred the crispier texture produced by the Silpat mat.
- In a mixing bowl cream together the almond butter, sugar, milk, and vanilla. Add the almond flour, oats, cinnamon, and salt, if using. Stir to combine. If the dough seems too dry, add just ½ tablespoon milk and mix again. If including additions like chocolate chips, fold those in now. Alternatively, you can press chocolate chips into the tops after flattening the cookies in Step 4.
- Use a tablespoon to scoop up a scant 2 tablespoons of dough (30 grams) per cookie. Roll between your palms to form a smooth ball, and place on the baking sheet.
- Cut a small square of parchment paper, and locate a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. The cookies should be about ⅓-inch thick and 3 inches in diameter. Tip: you can actually vary the thickness depending on the desired texture of the cookies. Make them thinner for crispy cookies or a little bit thicker for chewier cookies.
- Bake for 11 to 13 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check them at the 10 minute mark. Note: the cookies will be very soft right out of the oven but will crisp up as they cool. Let the cookies cool on the pan for 5 minutes, then slide the mat/parchment onto a cooling rack. Let cool completely before storing.
Notes
- Store fully cooled cookies in an airtight container at room temperature for several days or in the refrigerator for up to a week.
- Freezing the cookies is suitable for longer preservation.
- If the dough feels dry, add small amounts of non-dairy milk to achieve proper consistency before shaping.
- Using a silicone baking mat can help create a crisper cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 52mg | 2% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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