These oat-almond cookies are suited equally well for pairing with your afternoon tea or serving alongside some fresh fruit and a glass of milk for an after school snack. They can also be made with coconut butter if you want a vegan option.
If you’ve been following my blog for a while (or even a few weeks), you know that I love to bake. It’s just my thing. So sometimes my blog gets unplanned additions, like this one, which came about because I couldn’t resist experimenting with different ingredients and measurements for my whole wheat almond cookies.
Both versions are a spin on one of my favorite cookies: Swedish farmer’s cookies known as “bondkakor.” The main difference here from my previous, already healthier version, is that I switched up the flours–adding a mix of oat and buckwheat in place of the whole wheat. I also halved the amount of butter.
Packed with wholesome ingredients, these are the type of cookies you can feel good about serving your family or keeping in the cookie jar. If you need to make them dairy-free you could use coconut oil instead of the butter, just melt the coconut oil first. The mixture will be a little more crumbly, but will stick together more after you let it rest in the refrigerator.
Much like my other cookies on this site, whether the trail mix cookies, the oat-chocolate cookies, or the whole grain cocoa cookies, these are small cookies. Swedes tend to make small cookies. I tend to make small cookies. It allows for simple portion control and it lets you enjoy more than one cookie!
So add a touch of Sweden to your cookie jar with these oat-almond cookies. Humble but delicious, they will have you coming back for more. Of course, should you feel the need to add some spice, a little cinnamon, cardamom, vanilla would all be good. Enjoy!
- ½ cup raw almonds
- ½ cup oat flour (certified gluten-free)
- ¼ cup buckwheat flour
- ¼ cup sugar (I like natural cane sugar and coconut sugar)
- ½ teaspoon baking soda
- 4 tablespoons softened butter (or coconut oil)
- 1 tablespoon maple syrup (or molasses)
- ½ tablespoon water
- Place almonds in a food processor and pulse to chop. Add the rest of the ingredients and process until well combined. The mixture will be crumbly but should stick together when you press it with your hands.
- Tilt dough out onto a clean counter space or parchment paper. Roll into a log. (Make it more square than round as I did if desired.) The dough will be a little crumbly, but should hold together. Wrap in plastic or parchment and put in the refrigerator for at least 1 hour (or up to several days).
- When ready to bake, remove dough from the refrigerator and let warm up for 10 minutes. Meanwhile, preheat oven to 400 degrees F.
- Slice log into ¼"-inch slices, about 30 pieces. Place unbaked cookies on baking sheets lined with parchment or nonstick liners.
- Bake for 8-10 minutes, until just starting to brown. Let cool slightly and then transfer to a wire rack to finish cooling.
- Store in an airtight container for up to 2 weeks.