Almond oat cookies
I love making cookies for my kids and family when ever I feel like baking. They are so easy and so versatile, plus I always feel like I don’t over indulge since having one or two cookies satisfies my sweet cravings. These almond oat cookies are gluten free and vegan, like a lot of my cookie recipes.
These Almond oat cookies resemble the popular Australian Anzac cookies, however, these are a bit chunkier and drier. I didn’t make them with all of the butter they normally call for. I used coconut oil instead, which works really well when baking. One of my favorite oils to bake with for sure. Have you tried to bake with coconut oil before? I love it.
If you would like to keep these cookies gluten free make sure you use gluten free oats. Even some people sensitive to gluten, those suffering from celiac disease, are still sensitive to gluten free oats, so be cautious.
On another note, I have a few projects on the works coming your way. I am making a list with seasonal produce so that you know what fruits and veggies you can buy in season. I am also making a list with the most dangerous pesticides veggies and fruits so that you know what to spend your money on when it comes to organic produce. I hope to come up with these items by the weekend so stay tuned.
By the way, I don’t know if I told you yet that I am also going to start making recipe videos. I have spent a small fortune getting some nice equipment for it so I hope it pays off. I will try to get a video going soon but first I need to learn how to edit the videos correctly. So much work…
Anyhow, I leave you with these awesome almond oat cookies that are to die for. My kids love it when I add cookies to their lunch bags. I guess I need to start making more cookie batches for them…will see!
Almond oat cookies
Miryam's original recipe
Yield: 14-16 cookies
Total Time: 25 minutes
- 1 cup rolled oats, gluten free
- 1 cup unsweetened shredded coconut
- 1 cup almond flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp aluminum free baking powder
- 1/4 tsp celtic salt
Preheat your oven to 350F. Line two baking cookie sheets with unbleached parchment paper.
Add all the ingredients to a stand mixer. and combine well.
With a medium cookie scoop place cookies apart 2-3 inches. Flatten with the palm of your hand and bake for 13-15 minutes. Leave the cookies in the baking sheet for 2-3 minutes before transferring them to a cookie wire rack to cool completely.
these look and sound fantastic – just the right amount of sweet, and the perfect balance of crispy and chewy!
I too love baking cookies, but one or two is never enough for me :-)) These look fantastic!
Ahhh Miryam! I’m stoked you know what Anzac biscuits are- That’s what I thought they were when I first saw them! Almonds + oats = an epic pairing!
Love them :-)
Mmm… so good! I love almond cookies. I always make cookies with almond flour cookies, but this is new recipe for me, I have to try this recipe soon ;-)
your cookies look fantastic. Btw I made your Double chocolate banana chunk cookies and they rocked.
Awesome. Thanks. I am glad you liked them :-)
Yum! These cookies look delicious! I will definitely be giving these a try!
I love the combination of almond flour and oats in muffins, so I’m sure it will be wonderful in cookies. These cookies really look great, Miryam. I’ll be featuring them on All Gluten-Free Desserts soon!
Ive been looking to make cookies all this week and woke this morning to find this on my instagram feed!! These are amazing!!!!! I made them this afternoon and took them to my exercise class where all the girls loved them!! super easy super delicious and the texture is just amazing! Definitely making these regularly! Thank you! x
That is super awesome. I am glad they liked them. Thanks for letting me know :-)
These look fantastic! Can’t wait to try them, however, I’m not much of a shredded coconut fan. Would you have any suggestions for a substitute for it?
Thanks for the recipe!
No that I know off. I know in place of the coconut oil you can use butter but for the shredded coconut I am not sure. Sorry I couldn’t be of more help!
I am love with this combo Miryam. I enjoy baking and having cookies on hand for the boys too. When it’s healthier, even better.
Thank you for sharing some awesome recipes.
Have a great weekend dear.
Thanks so much. You too :-)
You too. Thanks so much :-)
these cookies look amazing, and let’s face it, who doesn’t love cookies
These sound yummy! I’m wondering why they should be flattened by the back of the hand, though. Seems like wan odd contortion. I think I’ll just use my palm:)
Ah thanks for noticing that. I will change it right now :-)
I tried these cookies and they taste delicious but i had one problem: 3cups of the dry ingredients to a little over 1/2 cup of liquids came out veeeery dry. I had to add more oil and syrup. Is there an egg missing in the recipe?
I agree about the dryness – you really have to squeeze the dough together to get it to stick together. I doubled the batch and added about 3 T unsweetened cacao powder to the last half of the batch. I knew that adding more dry ingredient was going to make them even more difficult to hold together, so I added a few tablespoons of water – MUCH easier to shape! I LOVE these!
These turned out great. I upped the coconut oil to 1/2 cup and the maple syrup for more sweetness. Cinnamon, almond butter and chocolate chips, too. Delightful! Thanks for the recipe!
I don’t have a stand mixer. Can I just mix by hand?
Do you think applesauce would work in place of the maple syrup?
I am not sure but I am leaning more towards no but you can experiment and do half the amt to see :-)
Great recipe! I made these last night for the first time and they were a huge hit! Thank you!
That is awesome. I am glad they were a hit :-)
Any ideas on using agave instead of maple syrup?
I think you can still use agave instead of maple syrup if you like :-)
Hi..sounds like a wonderful reipe. Wanted to ask can i substitute the coconut oil with any other oil or butter?
These are delicious! My highly picky toddler agrees. I modified the recipe as follows. I added a teeny amount of orange zest and a dash of nutmeg. I also substituted agave for maple syrup but only used 1/4 cup. I used melted butter instead of coconut oil. Great recipe! I will make it again.
Thanks for letting me know your changes. I am glad toddler liked them :-) Thanks for stopping by.
Simply delicious taste, just made it for the first time and can’t stop eating!
That is awesome. I am glad you liked them :-)