Almond Cookies

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Votes: 115
Rating: 3.17
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Servings 24servings
Prep Time 15minutes
Cook Time 30 - 35minutes
Passive Time 30minutes
Submitted By Bob's Red Mill Natural Foods
Light and crisp, these cookies are a match for coffee, tea, or a light dessert.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 115
Rating: 3.17
You:
Rate this recipe!
Servings 24servings
Prep Time 15minutes
Cook Time 30 - 35minutes
Passive Time 30minutes
Submitted By Bob's Red Mill Natural Foods
Light and crisp, these cookies are a match for coffee, tea, or a light dessert.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 300°F. Grease two cookie sheets or line them with parchment paper; set aside.
  2. Blend the butter, brown or maple sugar and vanilla extract with a stand mixer or a hand mixer until combined. In a small bowl, mix together oat flour and almond meal/flour. Add the flour mixture to the butter mixture and mix until the dough sticks together.
  3. Form the dough into 1-1/2 inch balls. Place them on the prepared cookie sheets, spacing 1 - 2 inches apart and bake for 30-35 minutes.
  4. Coat the cookies in the cinnamon/sugar mixture while they are still warm. Allow cookies to cool completely before enjoying.
Products Used in this Recipe
Recipe Comments

10 thoughts on “Almond Cookies

  1. Julie

    The cookies are delicious. I followed the recipe to the T and ended up with 13 cookies. They are light and just sweet enough. Great snack in a pinch.

    Reply
  2. Amanda Walker

    I echo Julie’s comment. These cookies are perfect for a light snack with your morning coffee or after dinner.

    Reply
  3. Denise Albin

    I LOVE these! I didn’t grease the cookie sheets since mine are non-stick. I baked them for 32 minutes. I doubled the batch and ended up with 45 cookies. I’ll make these again!

    Reply
  4. Shelly Kendrick

    Okay. This recipe has some SERIOUS flaws. I kept reading the other three comments and thought, “Hmm, others have made this with success, so I’ll try it. Boy, what a letdown! There is no BINDER for this recipe and the cookies just fall apart after being baked! And, you can’t roll them in the sugar mixture at all because they crumble apart or the mixture (while the cookies were still warm) just would not stick to them! I seriously think this recipe needs eggs and maybe some baking powder to work, and the size should not be 1 1/2 inches, but rather 1 inch or less in size. The finished product that I could shovel into my mouth in a crumbled heap was very rich and not at all light tasting.

    Reply
    1. recipe specialist

      Hi Shelly,
      I’m sorry that this recipe did not work out for you. We will pass your comment on as a suggestion for review. Thank you for your comment.

      Reply
  5. clarice

    These are very similar to my daughters favorite cookies. I have been trying to make a GF cookie with oat flour and flour combinations without much success. To the poster above I would recommend covering the warm cookies with the sugar mixture and then letting them cool COMPLETELY before handling.
    THis is true of nearly all gluten-free recipes. Looking forward to trying these

    Reply
  6. Rebecca

    They are crumbly until they cool, so I put the cinnamon sugar on before I bake them. Also, these can easily be made vegan by using Earth Balance instead of butter. They come out great and everyone loves them.

    Reply
  7. Shewta

    I have been making these since 13years now. They are excellent. Perfect recipe. My son loves it with chocolate topping.

    Reply
  8. Susanna J Dodgson

    What can I replace butter with to make them, or any other cookies, vegan? I am thinking 1/2 cup olive oil? Or Crisco? Not sure that would work because of texture, and would also change the flavor. Any ideas?

    Reply
    1. recipe specialist

      Hi Susanna,
      We may suggest using an alternative butter like “Earth Balance,” or using an oil like Canola or Coconut. You can use Olive Oil, but Olive Oil can have flavors that are a bit overpowering. The butter in this recipe gives the cookies a rich flavor and texture, so if you use an alternate fat, this may effect the texture and flavor.

      Reply

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