Adventures in Healthier Eating with 2 Kids and a Picky Husband

Simple Almond-Oat Cookies

5 WWPP Posted by 3 years ago 13 Comments

I’ve been on a mission to find something I can eat at 5:30 am on my way to the gym. I tried the oatmeal thing, the PB on toast thing, even roasted sweet potatoes,¬†but nothing really hit the spot or was easy enough to prepare that I’d keep up with it.¬†¬†Most recently I tried just eating store-bought granola bars but¬†that felt like a step backward.

Last weekend I made a batch of homemade almond milk and I was reminded of these tasty little almond cookies I made with honey. I spent a couple of days reinventing that recipe and have come up with a super simple cookie idea that BOTH KIDS LOVE!

The Husband isn’t a fan but he doesn’t like anything almond. You should have seen his face when he tried a bite. He couldn’t even get past the smell. That being said, he sacrificed for me and took a bite.

“Great texture but can you make them without almonds so I would like them?”
Simple Almond-Oat Cookies
Ummm, no. The almond flavor is the best part!!

Our food tastes are really different. Anyway, the kids and I are¬†fans,¬†and I love that they are made with very simple ingredients. Here’s the recipe I settled on after a few tests…

Preheat the oven to 350 degrees.

Whisk the oil, maple syrup and almond extract together.

Mix in the oat flour until well combined. Add the almond flour a half cup at a time and mix with a wooden spoon or spatula¬†until well combined. Add the baking powder with the last half cup of almond flour so it doesn’t get overworked.

The result will be a slightly sticky dough. Place in the fridge or freezer for a few minutes to firm it up to help you handle it. Anytime it gets too sticky just place back into the freezer for a minute or 2.

Roll small balls, 10g each, and place on a greased cookie sheet.

Measuring Simple Almond-Oat Cookies

Bake for 10 minutes.

Before cooking Simple Almond-Oat Cookies

They will puff slightly and will be golden brown on the bottom.

After cooking Simple Almond-Oat Cookies

With the last batch I made I was able to get exactly 48 10g balls but I’m providing nutritional information for 45 as you will lose some dough to the bowl and your hands. I always like to slightly underestimate just in case.

Finished Simple Almond-Oat Cookies

I’m making 3 as a serving but depending on how hungry I am when I wake up I may eat 5 or 6.

The kids nibble on them at night instead of digging in the pantry and I love that!

Approx Nutritional Information per serving
Servings Amt per Serving
15 3 Simple Almond Oat Cookies
Calories Fat Fiber WWPs
155 1og 2g old: 4 new: 5
Sugar Sat Fat Carbs Protein
7g 4g 15g 7g



See other recipes using: almond flour, coconut oil, maple syrup, oat flour


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Discussion

There are 13 comments so far. Join in on the conversation.

    Krista

    February 16, 2015

    Roni, are they soft or are they crunchy? My OCD tendencies love the look of them in those neat rows on your cookie sheet. :D

      roni

      February 16, 2015

      Oh, I should have mentioned that! They are soft, slightly chewy. AWESOME out of the oven and get chewier when they sit but in a good way, at least the kids and I think so. :)

    Jeri Lyn

    February 17, 2015

    Hi Roni, Could I substitute 2 1/2 cups of white whole wheat flour for the other 2 flours?? I'm newish to trying to make these healthy desserts @ home & that's the only flour I currently own. :) As always, thanks................................

      roni

      February 17, 2015

      Hmm I'm not sure all wheat flour would work the same but you could use this recipe and just swap out the molasses and honey for maple syrup and the oil with coconut oil... http://greenlitebites.com/2010/11/molasses-cookie-balls/

    Sherry H.

    February 18, 2015

    I just discovered you, Roni and I can't wait to try your recipes, especially these almond cookies. I noticed that you photographed the cookie dough on the scale. Did you weigh each one for accuracy before rolling into a ball? If so, I might be able to save you some time with this tip---a small ice cream scoop! Use the kind that has the release lever, scoop up a full scoop of the mixed dough and level with a spatula then weigh just one scoop. It speeds up your process even if you aren't weighing the dough. Your cookies will be the same weight and be very uniform. These scoops are available in a variety of sizes at most cooking stores (think Williams Sonoma, Sur la Table, etc.)

      roni

      February 18, 2015

      Thanks! I weigh it out only to be accurate for my nutritional info on the site. When I make them myself I just use a spoon and eyeball it. :)

    Tina

    February 18, 2015

    They look so good... I could probably devour the entire batch.

    Carla C

    February 18, 2015

    I made these yesterday and yelled at the husband for eating so many. Turns out the kids ate their fair share too. Everyone told me to make them again ASAP!

    Sheri

    February 19, 2015

    I am making these right now and they are really good. My question...mine flattened out and took longer than 10 min to bake...what did I do wrong? My dough was really cold and I weighed it before rolling.

      roni

      February 19, 2015

      It's hard to say. It can be anything from the oven temps being off to you overworking the baking powder. Did they puff and then flatten or just never puff at all? Mine take 10 min on the dot and they are just done, a few more minutes are worth a try too.

      Sheri

      February 23, 2015

      Hi Roni - thanks for answering my question. They never puffed at all. They stayed the same size then just flattened. They are REALLY good and since I like crunchy cookies, are perfect for me. I will make them again regardless if the are puffed or flat :-).

      Sheri

      February 24, 2015

      Well, it turns out that if you don't read the ingredient list correctly your results aren't what you are expecting. Turns out I put baking SODA, not POWDER in the mix. I am going to try them with the soda and see which ones I like better. For those that like a crispy cookie, I highly recommend the soda :-) Oh, they do need to bake longer.

      roni

      March 2, 2015

      HA! And I will have to try them with baking soda!