Cookies much like brownies are such a personal thing; crispy, crunchy, chewy, soft… My personal preference changes depending on my mood. No sooner have I created the perfect soft gooey cookie when I set myself a mission to create something a little more biscuit like!
These cookies are just that, more like a biscuit, one that spreads when baking and can be baked for a little less time if you prefer a softer cookie. I actually didn’t try heating them once baked but I’m sure it would have the same effect.
They are fussy kid, parent and brother approved, unfortunately no one else got to try them because they were demolished in 48 hours and never had a chance to leave the house.
If you’re looking for a cookie that’s sturdy enough to create an epic ice cream sandwich, yet soft and melt in the mouth at the same time because no one wants a cookie sandwich that is an effort to bit into, these are the cookies for you.
I made use of some activated almonds I’d been sent my Linwood’s to create my almond meal, but you can of course use almond flour. The combination of the almond and oat flours with the coconut sugar and maple syrup creates a rich buttery taste and scent… the aroma from the oven that will take over your kitchen is truly magical; forewarning you will want to eat them as soon as they’re out of the oven, hold back to allow them to firm up and prevent burning ones tongue!
Vegan Oatmeal Almond CookiesPrint Recipe
- 110g fine ground oat flour, gluten free if necessary
- 100g almond flour or activated almond ground to a fine flour consistency
- 30g oats, gluten free if necessary
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 55g coconut sugar
- 60g coconut oil, melted
- 60g maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp Pink Himalayan Rock Salt
- 50g dark chocolate, chopped
Preheat oven to 180C (350F).
Mix together cinnamon, salt, soda, powder, almond flour, oat flour and oats.
Mix together melted coconut oil with coconut sugar, maple syrup and vanilla extract.
Add wet to dry and mix well to combine.
Roll in to 9 - 10 balls.
Press to form small thick discs and place on a baking paper lined tray with room to spread a few centimeters while baking.
Bake for 10 - 14 minutes; less for a softer cookie, more for a firmer cookie with a little more crunch.