Oat and Almond Flour Cookie
This is the best oat and almond flour cookie. You know what ingredients goes into your cookie. No funny non-pronounceable ingredients specifically no corn syrup which is bound to cause lot of health issues. This is simple recipe and no egg and milk (I usually use coconut milk) so it can be made vegan or vegetarian (if you prefer dairy) and turns out pretty and perfect every single time. Best part is it has the best crunch even in the middle. But if you want chewy in the middle just reduce your bake time to 10 mins. I usually bake for 12 mins for that crunchy middle.
Its a simple single bowl recipe. you don’t need to separately mix the dry ingredients and wet ingredients in different bowl. My friend wondered how is it even possible such simple recipe can taste soo good. This cookie takes 10 to 20 mins of prep time and 10 to 12 mins of bake time. So by max of 32 mins you will have the yummiest cookie ready for the family. Unannounced guest and you have nothing to give with tea or coffee. This recipe will save you.
We never go for all-purpose flour cookie, I always prefer either a Almond Flour or Oat Flour but this is combination of both. You could call it best of both world. Ok enough with raving about this cookie. Let me show you, how you can make this cookie.
TIPS & TRICKS
- DO NOT OVERMIX – Never overmix the dough after adding dry ingredients. Always mix just until it combines.
- SLIGHTLY COLD OIL – If your coconut oil is liquid, make sure to chill it slightly as it helps in creaming of sugar and oil and to incorporate some air. If it is soft solid then its the best consistency to cream the oil and sugar.
- SCRAPE THE BOWL – Make sure to scrape the bowl while creaming the oil and sugar.
- GENEROUS WITH TOPPINGS – Be generous with toppings. I always add a handful more than I mention in the recipe. DONT JUDGE ME!!!
HOW TO MAKE OAT/AMOND FLOUR COOKIES
Let me walk you through how to make this cookies step-by-step, and don’t forget to watch the video, subscribe to the channel and follow me on Instagram.
LET’S MAKE THE DOUGH
- STEP 1: Cream the coconut oil and brown/coconut sugar for 5 to 7 mins scrape as required.
- STEP 2: Add vanilla syrup and coconut/cow milk (2 TBSP). Mix until combined. Adding vanilla syrup and coconut milk helps cool the mixture down.
- STEP 3: Add Almond flour, Oat Flour, baking soda, baking powder & salt.
- STEP 4: Mix till homogenous and combined. Do not Overmix it.
- STEP 5: Fold in chocolate chip until evenly distributed and be generous. (Check out the video to see how to fold in chocolate chip)
Bake
- Roll 1-2 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (I don’t have a cookie scoop so using a 1 Tbsp and rolling into a ball)
- Bake for 10 to 12 mins @ 350 f (depends on your texture preference). For chewy in middle, bake for 10 mins and if you want crispy middle go for 12 mins.
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Oat and Almond Flour Cookie
Equipment
- 1 Electric Hand Blender
- 1 Measuring scale
- 1 Measuring spoons
- 1 silicone cookies sheet you can use baking parchment paper too
- 1 cookie tray
Ingredients
- 6 tbsp coconut oil alternative – butter
- 95 grams coconut sugar
- 1 tsp vanilla extract
- 2-3 tbsp coconut milk normal whole milk can be used too
- 150 grams Oat Flour
- 48 grams Almond Flour
- ½ tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup chocolate chip Walnut can also be used as toppings
Instructions
- Cream the coconut oil and brown/coconut sugar for 5 to 7 mins scrape as required.
- Add vanilla syrup and coconut/cow milk (2 TBSP). Mix until combined. Adding vanilla syrup and coconut milk helps cool the mixture down
- Add Almond flour, Oat Flour, baking soda, baking powder & salt.
- Combine till homogenous and combined. Do not Overmix it.
- Fold in chocolate chip until evenly distributed. be generous
- Roll 1-2 TBS of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (I don't have a cookie scoop so using a 1 Tbsp and rolling into a ball)
- Bake for 10 to 12 mins @ 350 f (depends on your texture preference). For chewy in middle, bake for 10 mins and if you want crispy middle go for 12 mins.
Video
Notes
- DO NOT OVERMIX – Never overmix the dough after adding dry ingredients. Always mix just until it combines.
- SLIGHTLY COLD OIL – If your coconut oil is liquid, make sure to chill it slightly as it helps in creaming of sugar and oil and to incorporate some air. If it is soft solid then its the best consistency to cream the oil and sugar.
- SCRAPE THE BOWL – Make sure to scrape the bowl while creaming the oil and sugar.
- GENEROUS WITH TOPPINGS – Be generous with toppings. I always add a handful more than I mention in the recipe. DONT JUDGE ME!!!
- DOUGH STORAGE – store in freezer for up to 3 months. Can be baked straight from freezer by keeping the cookie dough in the over while preheating for 15 mins. This will Thaw the cookie or you can thaw in room temperature for 2 hrs. and then bake as usual.
- COOKIES – Store in Room Temperature for 5 days in air tight container. Can be frozen up to 2 months.
- Can crisp up the cookie by baking @ 300 F for 3 to 5 mins.
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