Almond and Oatmeal Cookies - Eggless & Gluten-free
This almond and oatmeal cookies recipe is eggless and gluten free and vegan-friendly. With just 7 ingredients and 30 mins tops, these deliciously soft cookies are perfect as a coffee companion or a bite in between meals!
1cupbrown sugaror any other sugar of choice - try molasses sugar or coconut sugar!
¾cupbutter(180g), use Olive oil for vegan cookies
For Flax egg:
Preheat oven to 180ºC [350ºF | Gas Mark 4]
To make a flax egg, whisk together 1 tbsp flaxseed powder with 3 tbsp water in a small glass or bowl. Keep aside.
In a large bowl, combine together oatmeal, almond meal, cinnamon and sugar.
Add butter, vanilla, and the water and flaxseed mix (also called flax eggs)
Mix well with a beater until well combined.
Prepare a baking tray by lining with a parchment paper.
Take small amount of cookie dough in your hands, shape into a ball and place on the baking tray. Keep about an inch of free space around every cookie.
Bake for 15 to 20 minutes till the edges turn brown. The cookie will still be soft but remove it from the oven. It will continue to cook as it cools down and will become this awesome soft and chewy cookie that will just break in your mouth but will be hard enough to be dipped in coffee first!
Once completely cooled, store in a cookie jar. Make sure you keep in on the counter so that you can easily sneak a bite or two as you pass it! Pure indulgence :-)
These are plain digestive cookies with just a little cinnamon and vanilla flavors. You can also add:
some cloves and nutmeg or all-spice powder for more winter flavors.
some chocolate chips or raisins or dried cranberries or chopped walnuts.
Experiment with your favorite cookie flavors!
Nutritional Information is an approximate value for 1 of 15 cookies
Since the cookie dough is gluten-free, sometimes they don't shape well as circles. Another option is to make the cookies in muffin pan and then you will get soft oatmeal muffin cookies.