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
- 5 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. (If it's not holding together, add another tablespoon of butter or coconut oil). 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.