Crunchy Oats Almond Cookie

Ever since I found this cookie recipe, it has been all our favorite!  We can neither resist this cookie dough nor the baked cookie!    The most appealing thing about this recipe is the quarter cup of oil/butter and quarter cup of Sugar to 2 cups of flour!    Butter gives a super rich taste but we are quite happy with Coconut oil version but occasional indulgence is a treat!

What you need?

Grind oats and sieve them for softer cookies -  1 1/4 cup
Grind whole raw almonds -  1 cup
Sugar - 4 Tbsp
Coconut oil-4 Tbsp  or Butter-4 Tbsp.
Milk - 1 Tbsp + (optional)
salt - 1/4 tsp (if you like salty sugar taste)
baking soda - 1/4 tsp
Cardomom powder-1/4 tsp

How to make?

1. Beat sugar and coconut oil.  If using butter, bring it to room temperature, beat for about 4 mins with sugar.

2. You can make almond meal in your blender/mixer very easily but just careful not to overrun, it will turn into almond butter.   You can also grind rolled oats to a fine texture.  Measure the required quantity of almond meal and oats flour to a bowl, add salt, cardamom powder and almond slices for crunchiness.

3. Make dough by pouring liquid into the bowl little by little.  Add milk,1 Tbsp at at a time if it is too hard.  You should be able to pinch and roll a ball

4.  Spread oil in a cookie sheet and keep it ready

5. Pinch small ball from the dough and flatten them gently on your palm, place it in the cookie sheet with space in between, they will expand. 

6. Bake at 350 F in the middle rack for 20 mins and turn them for even baking.  Continue for another 8 mins or so.  Keep a watch after 25 mins, it depends on your oven.   I generally use a flat ladle and lift a cookie to check if it has browned at the bottom. 

 Once done, let it cool in the wire rack for about 30 mins.   It will harden as it cools and tastes best.


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