Almond Oatmeal Apple Cookies

This recipe yields approximately 90 smallish crisp, buttery yummy cookies. This recipe was not tested by Bob’s Red Mill. *Indulgent* Gluten Free, High Fiber, Lactose Free.

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Votes: 9
Rating: 3.44
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Servings 20people
Submitted By Kim Watkinson, The Ninja Baker, of Ninjabaking.com
This recipe yields approximately 90 smallish crisp, buttery yummy cookies. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber, Lactose Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.44
You:
Rate this recipe!
Servings 20people
Submitted By Kim Watkinson, The Ninja Baker, of Ninjabaking.com
This recipe yields approximately 90 smallish crisp, buttery yummy cookies. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber, Lactose Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl whisk the oats, flours, baking soda and salt. Set aside.
  2. With the paddle attachment on your mixer, cream the margarine and almond butter until combined. Add the sugars. Next mix in the eggs one at a time until thoroughly mixed. Pour in the almond extract. Mix again.
  3. Slowly mix in the dry ingredients oats/flour/soda/salt combo. Stir in the diced apples with a spatula. Make sure to incorporate all the tiny bits into the dough by scraping the sides and bottom of the bowl.
  4. Scoop out the rounded ½ teaspoons of dough onto your prepared cookie sheets. Bake for 10 to 11 minutes.
  5. My older oven requires that I rotate my sweets halfway in the baking process. But if you have a newer even baking oven, you are probably safe with a 9 to 10 minute bake. As a French Cordon Bleu pastry professor told me, “Trust ze eyes and nose!”