Almond cookie recipe with Oats

Almond cookie recipe with Oats. A healthier version of the cookies.

Another simpler version of Almond cookie that we can make easily at home with very few common ingredients which are usually available mostly in homes. It’s simply awesome in taste with no extra added flavor. Actually, if you try this cookie u can easily find the difference just for the Almond because it smells different and delicious in taste.

I tried to make these Almond cookies a little bit healthier by choosing oats, whole wheat, almonds, and semolina. My trial is not only to make it delicious but also to choose the good ingredients that can be least harmful to the health. Since it’s a cookie I have no choice but to skip sugar but I tried it with less sugar and it tastes awesome. This also tastes good especially if you are having it with Milk tea or coffee.

The texture of these Almond cookies is crispy and dry.

Ingredients used:

• Almonds one cup
• Oats 1/2 cup i.e. 113 ml
• Baking soda 1 tsp
• Icing ( powdered) sugar 1/2 cup i.e. 118 ml
• Semolina 1/2 cup i.e. 118 ml
• Butter 4 0Z. i.e. 113 g ( room temperature)
• Whole wheat 1/2 cup i.e. 118 ml

Dough:

The dough should not be too stiff or too soft. It should be easily shaped.

Pre-Preparations:

• Into a grinder grind the Almonds coarsely.
• Also, turn oats and Semolina into a fine powder and keep aside.
• We also need icing sugar for this recipe. If you don’t have readymade icing sugar just use regular sugar and grind it into a powder form and use it for this recipe.

Preparation:

Into a mixing bowl add oats flour, baking soda, icing sugar (i.e. powdered sugar), and Semolina powdered form. Mix these dry ingredients nicely. Add coarsely crushed Almonds and give it a mix. Then add butter ( butter must be at room temperature). Add whole wheat flour and make a dough.

Note: Dough should not be too stiff or too soft. It should be easily shaped.

Shape them into small thick squares. Because when these are baked they will spread and take their own shape.

This preparation will give you around 17 – 18 medium-sized cookies. Number of cookies depends on the size we choose.

Decorating Tip:

On top of each cookie place one almond. Pressing with the finger helps the almond to stick properly with the cookie dough.

Chilling:

Lastly, place them on a baking tray onto a baking sheet and cover and refrigerate for a few hours, say 4-5 hours, or overnight if possible for best results. For my cookies, I refrigerated them overnight. The outcome is this after baking

Baking:

Bake at 350 degrees F for about 16 to 17 minutes.

Please Note:-This baking is done after overnight chilling by keeping it in the refrigerator. Baking time will depend on how much longer it has been chilled. It might be a little more or less accordingly. So always make sure you check in between.

Cooling:

When cookies are completely cool they seem to get lighter in weight. And becomes more crispy.

Storing Method:

Once done with baking let the cookies cool completely and then store them in a dry airtight container to last longer.

Watch the Video for this recipe

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