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.
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.