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.
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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!
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!
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-Amond Cookies (Gluten-Free)
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.
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.
Hi Maria,
Just wanted to say thanks for sharing this recipe. I love these little cookies! I have experimented with several substitutions, such as coconut flour instead of buckwheat flour, or pumpkin seeds, walnuts, pecans instead of almonds. My favorite really is your recipe plus quarter cup of chopped, dried cranberries, and some cinnamon. I make about a 6 to 7 inch log in wax paper, and square it up between two box edges. Maybe this also compresses the dough. After refrigerating, I cut it with a chef knife or other large knife and I never have problems with crumbling dough.
These are wonderful little treats!
Thank you!
Mary
Hi Mary,
So glad to hear you were able to create your own version of these little cookies! They sound delicious! Thanks for taking the time to leave a comment! 🙂
Maria