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.
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!
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!
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!)
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)
- food processor
- 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
- 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.