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.
These cookies look like a delicious and healthier way to indulge the sweet tooth!
Thanks Brittany!
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!
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!
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!
That makes me so happy to hear! Sounds like you have come up with some delicious versions!
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.
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.