These almond and oatmeal cookies are made with a half and half mix of oatmeal and almond meal. Ready in just 30 mins, they are perfect as a coffee companion or a bite in between meals! These cookies are awesomely soft in the center that just breaks in your mouth into delicious crumbs when you bite into one!
On top of it, this recipe uses no flour, is eggless, gluten-free and vegan-friendly (use oil in place of butter). Can you believe that! 🙂
Has it ever happened to you that you woke up on a weekend and felt like you had to bake something? It happened with me today and it was the first time so I can’t even explain what it was. I was the first one to wake up and I went to the kitchen to drink water and I started making cookies instead!
Probably because I have been looking for truly 100% gluten-free cookies since some time and the only good ones that I finally found are way too expensive. I am not allergic or sensitive to gluten but Sikander is. And as a result our gluten intake is quite less.
I tweaked my basic cookie recipe a little and the result were these gorgeous gluten free and eggless cookies that were totally satisfying!
are you also tired of misleading captions?
We do like a cookie or two with our evening cup of coffee. Yesterday we went to a new coffee shop and they had oatmeal cookies on their counter and when I asked for the contents, it was 80% wheat with 10% oats. Argghhh… why do they then market them as Oatmeal cookies? Similarly, I bought a packet of “Quinoa Cookies” from the health section of the supermarket and only 5% of the cookies was Quinoa and the rest was Wheat and chocolate and sugar and other stuff! And it costed 3 times regular digestive cookies :-(.
My Nutella and Oats cookie is made only with oats and is gluten-free but it can’t really be dunked inside a cup of coffee. Yes, we do dunk our cookies and we love it :-). So what I need is a simple and delicious gluten-free digestive cookie.
also no eggs!
I’m also trying to first reduce and then probably eliminate eggs from my cooking so eggless cookies was another requirement. In my eggless orange and almond cookies, I use yogurt along with baking soda and baking powder for leavening and softness but this time around I wanted to try a vegan egg substitute — ground flaxseeds!
So, I wanted a recipe for a simple digestive cookie which
- can be dunked into coffee;
- is 100% gluten-free, and
- is eggless without using yogurt or baking soda or baking powder.
After some unsuccessful search attempts at the internet, I decided to just give my basic cookie recipe an eggless and gluten-free twist.
My basic cookie dough mix recipe is:
2 cups flour + 1 cup sugar + 1 egg +¾ cup butter + added flavors
To make gluten-free and eggless cookies, I did the following changes:
- Instead of eggs, I used flax eggs (i.e. 1 tbsp ground flaxseed mixed with 3 tbsp water) and
- Instead of wheat flour, I used a 1:1 mix of oatmeal and almond meal.
It worked so well that now I can confidently say that eggs are out from my cookie recipes for good! I might still sometimes add whole wheat flour to some cookie when I am making a particular recipe for friends and family who don’t have any gluten issues.
I make my own oatmeal by coarsely grinding old fashioned rolled oats in a spice grinder. I prefer the texture of coarsely ground oats in the cookies. I hope you like this recipe. It would really mean a lot to me if you could rate the recipe below and/or leave your feedback in the comments. Every feedback is an opportunity for me to connect with you and learn more!
Almond and Oatmeal Cookies – Eggless & Gluten-free
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup oatmeal flour (100g) coarsely ground
- 1 cup almond meal (100g)
- 1 cup brown sugar or any other sugar of choice – try molasses sugar or coconut sugar!
- 2 tsp cinnamon powder
- ¾ cup butter (180g), use Olive oil for vegan cookies
- 1 tsp vanilla extract
For Flax egg:
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- 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 🙂
Notes
- 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.
- 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.
- These are plain digestive cookies with just a little cinnamon and vanilla flavors. You can also add:
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The cookies look scrumptious. Flax egg is a great alternative for the eggs, lovely recipe!
Thanks, Freda!
Yes, flax egg is my new faithful friend for eggless and vegan baking!
Beautiful share dear <3 Love this eggless bake. The cookies look so crispy and decadent. I am always a sucker for healthy, eggless, vegan bakes and this being gluten free, I have to try it! Fabulous!!!!
Thanks, Vanitha!
It surely is delicious! 🙂
The cookies looks absolutely scrumptious and I loved the idea of using flaxseeds.
Wonderful share.
Thanks, Lata!
I was also very happy to see how beautifully flaxseeds worked as an egg substitute 🙂
Most ready made stuff do not contain adequate amount of whatever the name suggests. Hardly any chocolate in chocolate cookies, less veggies in veg noodles etc. Adding half and half is a good idea. A wonderful recipe worth saving for future reference.
Thanks, Mayuri!
I expect some discrepancy but when something is being sold as Quinoa biscuits and it has not even 1% quinoa in it, it puts me off. I am glad you like the recipe. Do let me know when you try it 🙂
Beautiful recipe. Me and little one are fan of homemade cookies .. Will surely try it. Looks so awesome.. Thanks for sharing dear
Thanks, Ruchi!
These ones are very healthy with lots of almonds and oats and you can actually replace almond flour with a mix of dry fruits flour. They make great additions for lunch box treats too 🙂
Tried it for the daughter, and they came out perfect! Loved that the ingredients are all healthy, and I don’t have to worry about her eating more of these,
Thanks for sharing your experience, Priyanka! This totally made my day 🙂
I recently also tried baking these in a muffin cup. I had accidentally put more butter than required and the dough was very soft so I put them in muffin cups to bake into small bites. Turned out great!
Hi ,the butter is too much for the recipie as the cookies just spread too much and crumbled. Taste is good though, had to add extra oats powder.
I am so sorry TM! It’s been on my mind to fix the butter in the recipe and also add an alternate suggestion of baking the cookies in a muffin cup. Since there is no gluten, sometimes it is difficult to shape them into rounds and baking them in a muffin cup makes very soft ‘muffin-cookies’ which we loved when I recently made the cookies again.
I have updated the butter quantity and also added the suggestion to use muffin cups. Thank you so much for trying and letting me know about your experience! It really motivates me and encourages me to continue sharing!
Can I use OTG for baking these cookie?
Hey Namita,
I feel you should be able to. But I don’t have an OTG so I can’t really help with settings or timing… you might have to do a bit of trial and error with a small batch first.
I would love to know how it goes and I can even add your tips on baking these in OTG to the recipe if you would like to share.
Turned out well even without the flax egg
Great! I a so happy you tried these and thank you for sharing your feedback and for the tip 🙂
Would love to see a picture, if you still have them around 😛
Hi!
We made the cookies according to the recipe and they are a big flop! The cookies all spread out all o we the cookie sheet- I thought the amount of oil was too much- I added more oat flour. They look like a crops! Ugh!
Hello Christine,
I am so sorry you had such an experience. I have recently started making these cookies in muffin cups so that each cookie stays contained in one cup. Since the dough has no gluten and 50% almond flour, sometimes it does happen that they spread. I’ve also mentioned this in the notes with a picture of the muffin cup cookies.
Again, I am really sorry that the recipe didn’t work for you.
Can we reduce the butter , if yes then how much should be used
Hello Renu,
I would suggest try ½ cup butter. These cookies are usually a bit gooey and I have now started making them in muffin cups instead so less butter should work (though I haven’t tried with that). would love to know your feedback and how it goes.
Hi!Love this recipe! I don’t know why my cookies are becoming a little softer after a day! Unable to figure out the reason! Also, is any baking soda/powder required in this recipe? 🙂
Hey Akansha,
Is it very hot/humid where you are? That might be the reason. You can keep these cookies in the refrigerator.
No baking soda/powder is required for the recipe.
Hope this helps.
Can Semolina be used instead of Flax egg ?
Flax eggs are used as an egg replacement. I am not sure if semolina will be able to do the same.