Gluten Free Oat and Almond Cookies

Contents

A good healthy cookie is not expensive to make, it is easy, and you will find these oat and almond cookies the most delicious and guiltless of them all. I had this recipe for months waiting to share here. A quick check showed the last recipe post was in February. We have got to do better than this. I just could not find the time, as we had been working on another project. So we will do better than this, starting from today. But Christmas is upon us, and I think it is time to post a recipe, one that you all will enjoy during this blessed season.

Oat and Almond Cookies Ingredients

This Christmas I plan to make some more of these delicious cookies, and perhaps with some variations as well. Fresh homemade cookies are better than store-bought cookies any day, especially with the rising prices of food these days. It is just unbelievable how food prices have been rising in Trinidad and Tobago. Anyway, my son loves, absolutely loves, these cookies. It never lasts.

What I especially like about these oat and almond cookies is that they can be made plain, with chocolate, or even with coconut. I usually make them with chocolate; dark chocolate (you can use a powder mix or small pieces of chopped chocolate) is the best for these cookies. However, if you don’t like chocolate you can use coconut (grated) or leave it as a normal cookies. I believe you can also add some coconut flour to the mixture, an adjustment on the almond flour might be necessary.

These cookies were first made while we were on the low carb diet, and it soon became a regular snack. The basic recipe does not include sugar. The sweetness comes from the raisins. However, if you want to add a bit more flavour or sweetness, you can add other natural sweetners.

Yes, this cookie recipe is gluten free as well. I used almond flour, Kirkland’s almond flour is readily available here. I bought this one, however you can make you own if you have a lot of almond nuts. Blend them very fine in a food processor or blender. You would not miss wheat flour at all. Nevertheless, it is up to you, and what you want to make. I do encourage you to make these cookies gluten free. The recipe here includes a number of variations you may be interested in below.

Oat and Almond Cookie Recipe

Ingredients

2 cups almond flour
2 cups rolled oats
1 egg
1 pack (31 g) chocolate powder mix or pieces of dark chocolate (optional)
1/4 cup butter or lard or cookeen, room temperature
1 cup raisins
1/4 cup evaporated milk
1 teaspoon vanilla essence
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Direction

In a deep bowl, add the almond flour, oats, cinnamon, nutmeg, and chocolate powder or pieces of chocolate. Mix together well. Note, I used a small pack of dark chocolate powder this time. This gives the coockies a unique flavour. Don’t forget to read the package carefully before you use it, some packages contain a lot of sugar and added milk.

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 possibly 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 cool before serving. These cookies will stay best for about one weeks in an airtight container or a little longer in the refrigerator.

Variations

1. 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.
2. You can add coconut flour to the dry mixture. Add 1/2 cup of coconut flour and 1 1/4 cup almond flour. Add a bit more milk for moisture.
3. You can remove the chocolate powder. The cookie would therefore be less sweet, if you like you can add some other type of sweetener.
4. You can use quick oats. Just reduce the amount of milk you have to add.
5. You can use all-purpose flour instead of almond flour. Substitute the almond flour with the all-purpose flour. However, you can add a 1/4 cup of chopped almonds to make it extra special.

You always test the ball and make sure the mixture can stick together easily.

These are cookies to enjoy for breakfast or dinner. Try this cookie or any variation and I guarantee your enjoyment. Look forward to another post this month. So until then, take care!

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