Oat and Almond Cookies
These cookies are cookies gluten free and quite easy to make. The recipe here includes a number of variations you may be interested in as well.
Servings 5
Ingredients
- 2 cups 2 cups almond flour1 cup raisins
- 2 cups 2 cups rolled oats
- 1 1 eggs
- 31 grams chocolate powder mix or pieces of dark chocolate (optional) 1 pack
- ¼ cup butter or lard or cookeen, room temperature
- ¼ cup evaporated milk
- 1 teaspoon 1 teaspoon vanilla essence
- 1 teaspoon teaspoon cinnamon,
- ¼ teaspoon nutmeg
Instructions
- In a deep bowl, add the almond flour, oats, cinnamon, nutmeg, and chocolate powder or pieces of chocolate. Mix together well.
- In a separate bowl, beat the egg, vanilla, and milk.
- Mix in the raisins to the dry mixture.
- Then pour in the liquid, mix with a fork, and then with your hands to make sure it is well blended and sticky enough to form balls. You should have a somewhat sticky mixture being able to roll into little balls, it should not be easily falling apart.
- Next, squeeze together two to three tablespoon spoonful of mixture in your hand. The amount depends on the size you wish for your cookies.
- Flatten each ball slightly in your hand (do not flatten too thin as it may bake too fast and possible burn).
- Finally, place them on a well greased baking tray and bake in a hot oven at 300 degrees Fahrenheit, bake them for 10-12 minutes, or until they are starting to brown around the edges. If you are using pieces of chocolate, bake in the oven at 325 degrees Fahrenheit. A higher temperature will make a crunchier cookie.
- Note: you can test to see if the cookies are done by using a scraper to lift the cookie of the dish. If it easily lifts it is done. Remove and cook before serving.
- These cookies will stay best for about one weeks in an airtight container or a little longer in the refrigerator.
Notes
Variations:
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- You can add coconut flakes to the dry mixture. You can also add raisins. Some adjustment on the liquid may be necessary to keep the moisture as it could be too crumby and difficult to ball.
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- You can add coconut flour to the dry mixture. Add ½ cup of coconut flour and 1 ¼ cup almond flour. Add a bit more milk for moisture.
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- You can remove the chocolate powder. The cookie would therefore be a bit less sweet, if you like you can add some other type of sweetener.
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- You can use quick oats. Just reduce the amount of milk you have to add.
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- You can use all-purpose flour instead of almond flour. Substitute the almond flour with the all-purpose flour. However, you can add a ¼ cup of chopped almonds to make it extra special.
