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Oat-Almond Cookies (Gluten-free)

February 1, 2017 by Maria Adams 8 Comments

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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.

picture of cookies stackedPin

Disclosure: Some of the links below are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Oat-Almond Cookies

Both versions of these almond cookies are a spin on one of my favorite cookies: Swedish farmer’s cookies known as “bondkakor.” The main difference here from my previous version is that I reduced the total amount made (we don’t always want to make 60 cookies!), switched up the flours to make them gluten-free, and reduced the butter.

To make these cookies suitable for people needing a gluten-free diet I used a mix of oat and buckwheat in place of the whole wheat. While I’m not gluten-free myself, I love to experiment with different flours and find that baking challenges like these often lead to even better creations!

picture of cookies in a jar hand holding onePin

Nourishing Ingredients

Packed with nourishing ingredients, these are an everyday cookie that you can serve as an afterschool snack with a glass of milk or keep in your cookie jar. If you need to make them dairy-free you could use coconut oil or vegan butter instead. 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!

picture of cookies plus title oat-almond cookies, gluten-free, egg-freePin

Necessary Equipment

You will need a food processor to make these cookies, though you might be able to get away without one if you use almond meal instead of whole almonds. (If you try it this way let me know!)

I love this Cuisinart which has held up for years now and is useful for everything from bliss balls to pesto to hummus.

Add a Touch of Sweden

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!

oat-almond cookies - gluten-free, egg-free, swedish inspired cookies that are perfect for pairing with a cup of tea or a glass of milk as an afterschool snackPin

Oat-Amond Cookies (Gluten-Free)

These oat-almond cookies are a spin on classic Swedish farmer's cookies ("bondkakor"). Simple, wholesome, and just sweet enough. Pair them with a cup of tea or coffee or serve them as an after school snack alongside some fresh fruit and a glass of milk. Gluten-free & egg-free.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Chilling Time 4 hrs
Course Dessert, Fika, Snack
Cuisine Swedish
Servings 22 cookies

Equipment

  • food processor

Ingredients
  

  • 1/2 cup raw almonds
  • 1/2 cup oat flour certified gluten-free if needed
  • 1/4 cup buckwheat flour or rye if not gf
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 4 tablespoons softened butter or softened/melted coconut oil or vegan butter
  • 1 tablespoon maple syrup or molasses
  • 1/2 tablespoon water

Instructions
 

  • Place almonds in a food processor and pulse to chop. Process until mostly chopped.
  • 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 the parchment (or use plastic wrap) and put in the refrigerator for at least 4 hours (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 20-24 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.
Keyword afterschool snack, almonds, Egg-free, fika, gluten-free, oats, whole-grain
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Filed Under: Desserts, Fika, recipes, Snacks, Swedish Tagged With: almonds, cookies, egg-free, gluten free, oats, Swedish, whole grain

Previous Post: « Wild Blueberry and Pear Smoothie
Next Post: Refueling with Smoked Salmon Stuffed Hasselback Potatoes »

Reader Interactions

Comments

  1. Brittany Poulson

    February 2, 2017 at 5:32 pm

    These cookies look like a delicious and healthier way to indulge the sweet tooth!

    Reply
    • halsanutrition

      February 3, 2017 at 8:43 am

      Thanks Brittany!

      Reply
  2. Oleana

    May 2, 2018 at 9:34 pm

    Just found your blog today and attempted to make these cookies. Followed your recipe to the t. Cookies taste delicious but what size did you make them to get 30? I managed to get only 11 pieces 1/4″ thick and roughly 2 by 3 inches. It was hard to cut them smaller since the dough was crumbling a lot. Any tips? Thank you!

    Reply
    • halsanutrition

      May 3, 2018 at 8:21 pm

      Hi Oleana, I’m sorry to hear it didn’t produce as many cookies for you. I’m guessing this could have been because my log was longer than yours, which produced more, but smaller cookies. I realize I didn’t say how long it should be–
      I will retest and note the size. Yes, 1/4-inch is as thin as you can go. Refrigerating for at least an hour should help cut down on the crumbling. I’m glad they were tasty!

      Reply
      • Oleanna

        October 21, 2019 at 1:18 pm

        Hi Maria! I finally got back to this recipe and I love those cookies so much, they are the best!! I experimented a bit and made them 3 different ways now (by adding various blends of spices in one batch, cocoa powder in another, and original), and every time they come out perfect. These are my go to cookies now. Thank you so much for sharing this great recipe!

        Reply
        • halsanutrition

          October 21, 2019 at 9:49 pm

          That makes me so happy to hear! Sounds like you have come up with some delicious versions!

          Reply
  3. Rajika Talwar

    July 19, 2018 at 6:54 am

    Hi,

    The cookies are in the oven as I write this. While the prep and the dough seems perfect, I have a couple of questions –
    1. How do you make a log of soft crumbly dough, that too a squarish log? I finally flattened it out with a rolling pin and then put it is the refrigerator
    2. When I cut the rectangles and transferred them to the tray, the dough started to break. The height of the rectangles is as thin as I could go.

    Eagerly waiting for your response so I can try it with my next batch.

    Rajika

    PS – the house smells wonderful.

    Reply
  4. halsanutrition

    July 20, 2018 at 11:53 am

    Hi Rajika,

    Thanks for your note! I’m glad at least the house smelled delicious. I retested this recipe last night and they came out fine for me. They are definitely a little crumbly, but should easily form a log that can be sliced after it hardens. My suggestions would be to make sure the almonds are ground enough so that some of it is as fine as almond meal. I will note this in my recipe. I also think adding an extra tablespoon of coconut oil or butter would help it hold together. I’m going to retest this recipe with some modifications once more to make sure it’s fail-proof! Stay tuned!

    Maria

    PS – As for the square log, that’s just what naturally happens to me when I roll it! I think the coldness of our countertop against the soft log helps flatten each side! I think smoothing and gently pressing the top of the log as well as the sides helps compress it too so that it all holds together.

    Reply

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Hey there!

I'm Maria, a mom and Registered Dietitian with a love for good food. Let me help you navigate your way to happier, more confident eating and cooking. I take a non-diet, intuitive eating approach and truly believe that all foods can fit! Read More…

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halsanutrition

Maria | Non-Diet Dietitian
Looking for a delicious snack or breakfast idea th Looking for a delicious snack or breakfast idea that may also appeal to your teen? Why not try this cardamom chia pudding parfait?⁠⁠
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It provides a satisfying combination of carbs, protein, and fat that will keep you going until your next meal. Plus it's loaded with nutrients such as calcium, iron, and magnesium, not to mention it packs in more than 12 grams of fiber!⁠⁠
⁠⁠
Get the recipe on my blog, link in profile. (PS, you should probably make a few, they are great to have on hand in the fridge!)⁠⁠
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#cardamom #cardamomchiapudding #chiapudding #chiaseeds #teensnackideas #teenbreakfastideas #momsnackideas #parfaitglass #nutrientpacked #recipeideas #strawberries #vitaminCfood #ironfood #fiberrichfood #fikatime #snacktime #postworkoutfuel #nourishingsnack #recipeontheblog #familynutrition #foodtographyschool #nutritionforteens #halsanutrition #registereddietitian ⁠⁠
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Teens and tweens benefit from snacks to help bridg Teens and tweens benefit from snacks to help bridge the gap between meals. Add sports and the need for a snack becomes even more important. 🤸‍♀️🤾🏽‍♂️⛹🏿‍♂️🏄🏼‍♀️🏑

So what should your teen eat after a practice or event? 

Ideally, they should eat food that provides both carbohydrates and protein. Water is also important to help with rehydration.

Carbohydrates are our main source of fuel. We store carbohydrates in our muscles as glycogen. After exercise, it’s important to replenish the lost glycogen. Carbohydrate-rich foods include:

✔️grains such as cereal, bread, rice, crackers, granola, and oats
✔️dairy products such as milk and yogurt
✔️starchy veggies such as potatoes and corn
✔️fruit 

Protein helps us repair damaged muscles and teens need to have a ready supply of protein for growth too. But think beyond the protein bar, you can actually get ample protein from a variety of foods, including:

✔️Soy, dairy, or pea protein milk 
✔️Greek or Skyr yogurt
✔️Kefir
✔️Cheese
✔️Nuts and seeds
✔️Nut and seed butter
✔️Beans and legumes
✔️Eggs
✔️Seafood such as salmon and tuna
✔️Meat such as turkey, ham, chicken, and beef

I have put together some suggestions for snack ideas in these infographics. In general, it’s great to include a fruit or veggie as part of the snack when possible. 🍓🥝🍅🥑🥒🥕🫐🍎It can help to think of the post-workout snack as a “mini-meal” versus just a snack. 

Of course, it’s important to remember that the snacks don’t have to fit into these neat categories or include produce all the time. Eating should never have rules around it. Moreover, food choices are about more than nutrition. Other factors that come into play include what’s available, appealing, and convenient. 

Ultimately, what your adolescent decides to eat (or even whether they eat) is up to them. But you can help out by keeping a variety of options available at home. 

To learn more and get additional snack ideas, go to my latest blog post, link in profile. ⬆️Also, be sure to save this post for future reference (or perhaps share with your teen)!
Weekends call for pancakes! 🥞I have finally sta Weekends call for pancakes! 🥞I have finally started increasing the batter size so that it makes enough pancakes for my family of four. My teen boys can eat a lot and lately we had been running out before the pancake maker (that would be me!) got to eat (or at least eat enough). 

Here is my modified “Flying pancakes” recipe. You can find the original on my blog. 

1 cup spelt or white whole wheat flour
1 cup oat flour
1-2 tablespoons sugar (optional)
2 teaspoons baking powder 
1/2 heaping teaspoon baking soda
1/2 heaping teaspoon salt
3 eggs
1 1/2 cups kefir or buttermilk
1/2 cup plain oat milk
2 tablespoons avocado or canola oil

butter for greasing pancake pan

toppings of choice 

1. In a large bowl, mix together dry ingredients.
2. Add liquid ingredients and stir until just combined.
3. Heat pancake pan of griddle.
4. Grease pan with butter. Cook over medium heat for 2 to 3 minutes and flip and cook for another 1 to 2 minutes or until golden brown.

Enjoy with toppings of choice. No fresh berries? 🍓🫐No problem. Try frozen berries, applesauce, and bananas as pictured here! Or add chocolate chips to the batter, yum.
Happy first day of spring! 🌱The sun is bright ☀️ here and I am on my way out to do some yardwork. It just feels like a day to be outside and after a week of too much time on my computer 👩‍💻 I know that’s what I need! 

Speaking of bright, I made this pretty “Moroccan-spiced carrot salad with lentils” last weekend. It was so delicious and luckily there was enough to enjoy it for a few leftover lunches. Recipe from @loveandlemons cookbook. I highly recommend it. 

What’s on my cooking list today? Not sure. Sometimes you just need a little rest and regroup day if you know what I mean! I am hoping for some local takeout tonight. 

How are you spending your Saturday?
Happy St. Patrick’s Day! 🍀Why not celebrate w Happy St. Patrick’s Day! 🍀Why not celebrate with a minty green smoothie/ Shamrock Shake? 

Here is how I made this one:

Shamrock Shake

1 smoothie

1/2 cup @siggisdairy plain full fat yogurt
1/2 cup oat milk
1/2 frozen banana
1 cup baby spinach
7 mint leaves

whipped cream 
dark chocolate

Combine yogurt through mint leaves in a high-speed blender. Pour into a class. Top with whipped cream and then use a microplane to grate dark chocolate on top. Enjoy! 💚

PS - Don’t fear the full fat dairy! It tastes delicious and provides a mega dose of satisfaction. Also, often times when we go for the low-fat we end up adding more sugar to make it taste good. 

#shamrockshake #happystpatricksday #luckoftheirish #greensmoothiesrecipe #siggis #luckysmoothie #stpaddysday #snackideas #familysnacks #momsnack #chocolateplease #dailysiggis #siggisambassador #halsanutrition #foodtographyschool #foodtography @foodtographyschool #replicasurfaces
Friday night is pizza night at our house. 🍕Ofte Friday night is pizza night at our house. 🍕Often, we order takeout but sometimes we make it ourselves.👩‍🍳Pictured here is one of my favorite combo’s: 𝕔𝕒𝕣𝕒𝕞𝕖𝕝𝕚𝕫𝕖𝕕 𝕠𝕟𝕚𝕠𝕟𝕤 𝕒𝕟𝕕 𝕞𝕦𝕤𝕙𝕣𝕠𝕠𝕞𝕤 𝕡𝕝𝕦𝕤 𝕒𝕣𝕦𝕘𝕦𝕝𝕒. 🌱Topped with mozzarella and perhaps a drizzle of balsamic glaze it’s 💯.

You can get the recipe for this classic on my blog, link in profile. Here I’ve made it on my homemade rye pizza dough (also on the blog). But you could also pick up some ready-made dough at the store.

One of the best parts of making your own pizza is that everyone in the family can add their own favorite toppings. 🥦🍅🍆🧅🧄My husband generally eats anything I make 🤣 but my kids are more selective. One loves onions but not mushrooms and one prefers just cheese (and red sauce).

Does your family have a pizza night? Do you sometimes make your own or stick to take out? 

#mushroompizza #onionpizza #arugula #flatbreadpizza #recipeontheblog #pizzanight #familypizza #makeyourownpizza  #halsanutrition
I love whipped cream. I'm talking homemade, no sug I love whipped cream. I'm talking homemade, no sugar added, plain whipped heavy cream. It's the way my mom made it growing up.⁠⁠
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It's not a food I eat very often, but that means that when I do have it I savor it even more. ⁠⁠
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For example, in these Swedish "semlor". These traditional lenten buns are eaten from January through Easter in Sweden. The sweet cardamom yeast dough is baked until golden and then filled with almond paste and whipped cream. ⁠⁠Dreamy. 😍
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I made a couple of batches last month. I ended up freezing several unmade buns to have on hand for future "fikas" (Swedish-stye coffee breaks). ⁠⁠
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I finally pulled out the last of them from the freezer today. It turns out my 12-year old really loves to eat these buns plain, he simply takes it out of the freezer and pops it in the microwave for a bit. 🙂 So alas, there are only 4 left, but they are now ready to go for our afternoon fika. ⁠⁠
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While I haven't written up the recipe for these (it takes time to translate my Swedish metric recipes into English!) you can do a search and find many good recipes online. 

Happy Thursday! 💗⁠⁠
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#semlor #semla #swedishlentenbun #swedishbaking #homemadesweets #nordicbaking #nordicinspired #homemadewhippedcream #whippedcream #almondpaste #cardamombun #fikatime #slowdown #savorfood #fikatime #fika #coffeebreak #enjoylife #bepresent #todayfood #intuitiveeating #allfoodsfit #foodisculture #foodistradition #foodtography @foodtographyschool #replicasurfaces @replicasurfaces #foodtographyschool #halsanutrition⁠⁠
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Happy Registered Dietitian Nutritionist Day!💫 Happy Registered Dietitian Nutritionist Day!💫 

I’ve been a dietitian for 22 years now (but who’s counting!?) Over the years, I have learned that health is about more than nutrition and that nutrition is about more than the food that you eat. Yes, nutrition is important but so are the other reasons that we choose food, such as culture, family, celebration, preference, accessibility, and availability. 💫

These days I take a I take a non-diet, intuitive eating approach in my work. I help people let go of diet culture, improve their relationship with food, (re)discover the joy of eating, get inspired in the kitchen, and feel confident in the choices they make. 💗

Here’s to my fellow RD/RDN’s! I feel grateful to be part of this smart, supportive, and inspiring community. ✨

📷pic of me in my sun-filled ☀️office this afternoon, taken by my 12-year old before he borrowed my phone to film a science project! 😁

#RDNday #rdday #dietitiansofinstagram #nationalregistereddietitianday #intuitiveeating #intuitiveeatingRD #nondietdietitian #antidietculture #registereddietitiannutritionist #halsanutrition
Happy Tuesday my friends! Took a little two week h Happy Tuesday my friends! Took a little two week hiatus from IG to rest and refresh (and grade papers!), but I am back at it. ❤️Excited to bring you more nourishing family food recipes, non-diet tips, and positive inspiration. 

The weather here in New England is warming up ☀️but there is still a chill in the air. I have been making chili, soups, and stews to have on hand for quick and satisfying lunches. Pictured here is a turkey, kale, and  barley soup that is delicious and easy to vary based on the ingredients you have on hand. Recipe coming to the blog soon. 💫

#turkeysoup #kalesoup#barleysoup #halsanutrition #nondietapproach
So I tried to make an impromptu video on how to ma So I tried to make an impromptu video on how to make a chocolate banana smoothie. As you can see it did not go too well. 🤣Seriously, there are several takes like these. My 14-year old was manning the camera and couldn’t keep himself from laughing, which meant that I could not stay serious either. 😂(So then I tried filming myself, but holding your phone with one hand and trying to pour a smoothie into a glass with the other is not so easy.) It might be time to invest in a phone stand. (Or stick to photos!)

In case you are curious about how to make this smoothie, here is the recipe:

Chocolate Banana Smoothie 🍌🍫

1 cup milk
1 banana (frozen for a thicker and colder smoothie) 
1 tablespoon cocoa or cacao powder (we love @flavanaturals which is delicious and extra high in antioxidants )

(Optional add in: 1 tablespoon peanut butter)

Simply combine everything in a blender until smooth. Pour into a glass & enjoy! It’s perfect snack for hungry, growing tweens and teens....and hungry, busy mamas too! It’s especially great for refueling post-exercise. 

#videobloopers #chocolatebanana #chocolatebananasmoothie #snackideas #familynutrition #halsanutrition
Mix up your usual breakfast or snack by adding a v Mix up your usual breakfast or snack by adding a veggie or two. 🌱Sure, eggs on toast are delicious alone, but they really make you pause and slow down when they are presented in as colorful of a way as here.⁠⁠ 💛
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Veggies not only add beauty, but they also add flavor, texture, and, of course, nutrients. ⁠(Microgreens are one of my favorite additions. I also love radishes and need to remember to buy them more often!)⁠⁠
⁠⁠
It's easy to get in a rut with our meals. It's also easy to mindlessly eat while scrolling or typing away on our devices. ⁠⁠
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Put the screen away and carve out a little extra time to make your meal. Add a little extra color to your plate in the form of veggies or fruit and then give your food the full attention it deserves.⁠⁠ 🌈
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Sure, it takes a little more work to wash and slice up some produce, but the effort is well worth it. ⁠⁠💫
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#halfplateveggies #moreveggies #eggsontoast #satisfyingsnack #nourishingsnack #mindfuleating #mindfulsnacking #colorfulplate #halsanutrition #snacktime #familynutrition #momnutrition #spiceupyoursnack #mixupyoursnack #nourishingfood #nondietapproach #intuitiveeating #registereddietitian
Happy Weekend! 💫It’s snowing here again, but Happy Weekend! 💫It’s snowing here again, but it’s winter after all. ❄️ I find it absolutely beautiful but that said, I admit I am also looking forward to warmer days and being outside without my fingers & toes getting cold so easily! (hello #reynauds)

I did get my boys out for a dog walk in the snow this afternoon. Grateful for these moments. ❤️ Also grateful for our dog who gets us out of the house even when it’s cold out. 

Hoping we get enough fresh snow for cross-country skiing this weekend. And perhaps an outdoor fika. ☕️What are your weekend plans? 

#stillwinter #marblehead #weekendmood #getoutside #snowflakes #halsanutrition
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Meet Maria!

I'm a Swedish-born, New England-raised dietitian with a love for good food and baking. Follow my blog for nourishing recipes, non-diet nutrition advice, and a touch of Swedish inspiration. Read More…

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