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?"
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...
- ¼ cup coconut oil (warmed to a liquid) (56g)
- ½ cup maple syrup (160g)
- 1 tsp almond extract
- 1 cup oat flour (168g) (I used Bob's Red Mill Gluten Free Oat Flour)
- 1 ½ cups almond flour, separated (120g) (I used Bob's Red Mill Almond Meal/Flour)
- 1 tsp baking powder
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.
Bake for 10 minutes.
They will puff slightly and will be golden brown on the bottom.
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.
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!
| 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 | |
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.
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.
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 :-).
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.
HA! And I will have to try them with baking soda!
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!
They look so good... I could probably devour the entire batch.
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.)
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. 🙂
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................................
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... https://greenlitebites.com/2010/11/molasses-cookie-balls/
Roni, are they soft or are they crunchy? My OCD tendencies love the look of them in those neat rows on your cookie sheet. 😀
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. 🙂