Almond Oat Cookies

These are by far the best oat cookies on the planet. 100% gluten free, packed with cholesterol lowering beta-glucan from oats, protein and healthy fats from almonds and of course a bit of sugar and butter. I stopped buying cookies, because practically all store bought cookies contain palm oil. 

Palm oil is simply a cheap alternative to butter, not to mention the impact that palm oil production has on the environment. Keep in mind that these cookies do contain a lot of calories and should be enjoyed in moderation.

Ingredients:

  • 60 g Butter, room temperature
  • 80 g Sugar
  • 1 Egg, room temperature
  • 120 g Gluten free oats (if you do not have coeliac disease, normal oats are fine)
  • 120 g Ground almonds (I use unblanched coarsely ground almonds)
  • 1 Tsp Baking powder
  • 1 Pinch Salt
  • 1/4 Tsp Ground Vanilla bean (you may also use vanilla extract or paste)
  • 1/2 Tsp Cinnamon

Method:

  1. Cream butter, slowly adding sugar until well combined and fluffy (I use a creaming beater with a stand mixer).
  2. Add egg and continue to beat for a few minutes. The mixture will now be more liquid.
  3. Add rest of the ingredients in one go and combine until a very thick dough is formed. Should your dough be a bit crumbly, add 1-2 Tbsp of Milk. If your dough is sticky, add more oats.
  4. Spoon the dough onto a piece of plastic film, forming a long sausage (I like to make a flat sausage so that the biscuits are more finger shaped).
  5. Wrap well in the plastic film and refrigerate for at least 1 hour or until the dough is very firm to the touch.
  6. Once the dough is firm, it can be cut, with a very sharp knife, into 1-1.5 cm pieces.
  7. Place the slices flat on a baking sheet lined baking tray.
  8. Bake for 10 minutes at 200°C (fan forced).
  9. Remove from oven and carefully place biscuits on a cooling rack. They will harden as they cool down.

Variations:

For a nuttier flavour, you can add ground hazelnuts in stead of ground almonds. Adding about 50 g of raisins makes a more fruity biscuit.

 

Ursula Rausch is a registered dietitian at Nutrition A-Z with a speciality in diabetes management, women’s health, digestive health and weight management.  Being bilingual, Ursula consults both in German and English. 

On October 26, 2018   /   General Nutrition, Recipes   /   Leave a comment

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