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oat-almond cookies - gluten-free, egg-free, swedish inspired cookies that are perfect for pairing with a cup of tea or a glass of milk as an afterschool snack

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.
Prep Time 15 mins
Cook Time 10 mins
Chilling Time 4 hrs
Course Dessert, Fika, Snack
Cuisine Swedish
Servings 22 cookies


  • 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.
Keyword afterschool snack, almonds, Egg-free, fika, gluten-free, oats, whole-grain