Almond & Oat Cookies

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I don’t bake cookies as often as I should. I have a long list of cookie recipes that I want to try but have not gotten round to yet. These cookies are on the top of that list. These cookies should, in fact, top every cookie list out there. They’re crisp on the outside and chewy in the middle. They are thin and light. They are rich and buttery. They have almonds and oatmeal (my favorite cookie ingredient).

You see what I’m talking about!

 

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Heads up – this cookie uses up a lot of butter and sugar – that’s where the ‘rich and buttery’ trait comes from. But let me tell you, this cookie is worth every single calorie. I have had half a dozen of these over the weekend and I have no guilt! None.

So quick and easy to make. Just whip butter and sugars, add egg and vanilla and then add the all purpose and oat flour mixture.

 

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Stir chopped almonds through the dough and you’re ready to scoop!

 

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They go oh so well with coffee! I am definitely making these again. With Amaretto. For sure.

 

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Yield – 32 cookies

Ingredients

  • Salted butter – 3/4 cup*
  • Light brown sugar – 1/2 cup
  • Granulated sugar – 1/3 cup
  • Large egg – 1
  • Vanilla extract – 1 tsp
  • All purpose flour – 1/2 cup plus 2 tbsp
  • Oat flour – 1/2 cup (directions given below)
  • Finely chopped almonds – 1/2 cup

*You can use unsalted butter too. Just add 1/8 tsp of salt to your dry ingredients

Method

  • Make sure all your ingredients are at room temperature. Preheat oven to 350 F or 177 degree Celsius
  • Pulse half a cup of rolled oats or old fashioned oats in a food processor till you end up with a fine powder. This is oat flour
  • In a medium sized bowl combine all purpose flour and oat flour and whisk to combine
  • In a larger bowl whip butter and sugars together with a mixer till it turns light and fluffy. This takes 5 to 7 minutes
  • Add the egg and vanilla extract and whip again for a minute till they are thoroughly combined
  • Next add the dry ingredients to the wet in three batches, whipping briefly each time to combine
  • Add the finely chopped almonds and stir them through the cookie dough with a spatula
  • Line a cookie sheet with parchment paper or a silicone mat. Using a 1 tablespoon measure as a scoop, drop cookie dough onto the sheet with a gap of at least 3 inches between each scoop. Gently flatten each scoop of dough just a little. These cookies spread a lot!
  • Bake in a preheated oven for 8 to 10 minutes till the edges turn golden brown
  • Allow the cookies to cool on the cookie sheet for at least 5 minutes. Then transfer to a wire rack to cool completely. Do not attempt to move the cookies while they are still warm. They may break. They harden only when cooled
  • Store in an airtight container. If you find that the cookies soften after a couple of days put them back in a 350 F oven for 2 to 3 minutes and they will crisp up again
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Recipe adapted from Chocolate, Chocolate and More
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Almond Flour Cookies


My toddler is a cookie addict. If she could have her way she’d have cookies for breakfast every single day. Now, I could get behind that sentiment too but I’m sure I’m just one chocolate chip cookie away from busting out of my new pair of jeans. Sigh!

I’ve been looking high and low for a low cal cookie recipe that also tastes delicious. I wanted a light cookie but just didn’t want it to taste like it was diet friendly – you get me?


This cookie fits that job description perfectly! It’s light, delicate, sweet, crisp on the outside and soft and chewy inside. Gluten free. No butter. No oil. In other words – a dream come true!

Bonus – it’s unbelievably easy to make.

Just mix almond flour, sugar and zest in a bowl


Whip egg white and vanilla extract mixture to soft peaks


Fold egg white into flour mixture and scoop onto a cookie sheet. See those little orange flecks? Beautiful flavor!


Although these cookies are fantastic by themselves, something about their pointy ends made me want to dip them in dark chocolate. Yeah! That was a good move!

The cookies were gone in under 24 hours  You’ll definitely want to double this recipe.

Ingredients

  • Blanched Almond Flour – 1 cup
  • Granulated sugar – 3 tbsp
  • Orange zest – 1/4 tsp approx (zest of a small orange)
  • Large egg white – 1
  • Vanilla extract – 1/2 tsp
  • White distilled vinegar – 1/2 tsp
  • Chocolate chips – 1/3 cup (optional)
  • Unsalted butter – 1/2 tbsp (optional)

Yield – 18 small cookies

Method

  • Preheat oven to 325 F or 162 degree Celsius
  • In a mixing bowl combine almond flour, granulated sugar and orange zest and set aside
  • Take vinegar in a separate (clean!) bowl and with a paper towel wipe down the entire bowl with the vinegar. This makes sure your egg whites whip up well
  • Add the egg white to this bowl along with the vanilla extract and whip with a whisk or hand blender till you get soft peaks
  • Add this egg white mixture to the almond flour mixture and combine gently with a spatula. It will look crumbly initially but it will come together
  • Scoop a teaspoon of the dough and using a second teaspoon form a quenelle shaped cookie by going back and forth between the two spoons. I was not too successful, as you can see. You can just form small balls of the dough and flatten them slightly on the cookie sheet
  • Space the cookies about an inch apart on a parchment lined cookie sheet and bake in a preheated oven for 18 to 20 minutes
  • The cookies will not spread. The cookies are done when they turn golden brown around the edges
  • Allow them to cool on the sheet for about 5 minutes and  then transfer to a cooling rack to cool completely
  • Optional glaze – Melt the chocolate chips and butter over a double boiler or in the microvave. Stir until smooth. Dip each cookie into the chocolate and place on a parchment lined cookie sheet till the chocolate sets


These cookies are of course, best eaten fresh but you can store them at room temperature in an airtight container for a few days. Anything longer than 3 days, I would recommend storing them in the refrigerator as they tend to get soft.

Recipe adapted from Almond Cookies over at Taste Love and Nourish

 

 

 

 

 

 

Sweet & Spicy Almonds – Dark Chocolate Bark

Strictly speaking this cannot be called a recipe post. It is a two-step process with an oven time of about ten minutes and that’s it. Roast almonds, pour melted chocolate on them and you’re done. The wait time is a true test of endurance though. This bark takes about 3 hours to firm up.

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The molten chocolate poured over shiny glazed almonds looked so tantalising that those three hours passed in total agony! I made constant trips to the refrigerator – poking, prodding, touching, lifting (spot the fingerprints and knife wounds in the picture above!). Turns out, you cannot will the chocolate to harden. It is stubborn and temperamental and will take its own sweet time.  So I suggest you make this at night, just before bedtime and let it set overnight. Easier on you and better for the chocolate too.

Sweet and Spicy Almonds recipe from Spoon Fork Bacon

Ingredients

  • Whole raw almonds – 2 cups
  • Honey – 2 and 1/2 tbsp
  • Maple syrup – 1 tbsp (can be substituted with honey)
  • Vegetable oil – 1 tbsp
  • Red pepper flakes – 1 tsp
  • Chilli powder (cayenne) – 1/4 tsp
  • Salt – 1/2 tsp
  • Sea salt or rock salt – 1/4 tsp
  • Dark chocolate (at least 60%) – 350 to 400 grams

Method

  • Preheat oven to 160 degree Celsius.
  • Add almonds to a big bowl. Pour in honey, maple syrup and vegetable oil. Add the red pepper flakes, chilli powder and salt and stir thoroughly until the almonds are evenly coated.

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  • Looks gorgeous doesn’t it? Now, if you haven’t already wolfed them down at this stage, line a baking tray with parchment paper. Spread the almonds on the tray in an even layer. Bake in a preheated oven for 10 to 15 minutes. After the initial 5 minutes stir the nuts around on the tray and continue to bake. Keep a close watch! Nuts tend to burn very quickly. Mine were toasted perfectly in about 12 minutes.
  • Allow the almonds to cool completely. Leave them on the tray till they are cool and the syrup has formed a nice hard glaze. The almonds will form delicious little clusters.
  • When the almonds are nearly cool, melt the chocolate in a double boiler – a glass bowl set over a pan of simmering water. Stir the melting chocolate gently, making sure the chocolate doesn’t come into contact with any water at all. Once it has all melted, take it off the heat. Line another baking sheet or brownie pan with parchment paper. Break up the almond clusters and spread about two-thirds of the almonds on the sheet. Pour the chocolate over the almonds and try to spread it out as evenly as possible using an offset spatula or a flat knife. Sprinkle the remaining almonds on top of the chocolate and gently press them down with the spatula. Sprinkle sea salt over the chocolate.
  • You’re done! Well almost. Refrigerate till the chocolate is set hard. This takes about 3 hours. After the nearly interminable wait, when the chocolate has finally set, break it up into chunks either with a knife or by hand. If breaking it up by hand, avoid getting your fingerprints on the chocolate by placing a layer of parchment on it first. Keep this almond – dark chocolate bark refrigerated.

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If you, like us, have it for breakfast, lunch and dinner, this should last you a couple of days. If you are blessed with greater self control it should be good for about a week to ten days.