Posted by Bryna Bear aka Gluten Free Baking Bear
I converted the recipe to gluten free by using certified gf oats and added some xanthan gum and gf oat flour to make a less fragile cookie. I made mine dairy free by replacing the butter with oil so that some dairy free friends could eat them.
I love how they came out, crispy on the edges and a bit softer in the center. Almonds and oats are a delicious combination. Very flavorful, they were all eaten up at one gathering with friends. I might try using butter next time just to see if they could possibly get any better.
GLUTEN FREE OAT & ALMOND COOKIES
Makes about 20 2½ inch cookies
|1/3 cup||Light Brown Sugar - packed|
|1/4 cup||Unsalted Butter - melted or Oil such as Olive or Canola|
|1 tsp.||Vanilla Extract|
|1½ cups||Certified GF Old Fashioned Rolled Oats (not quick-cooking)|
|2 Tbs.||Certified GF Oat Flour|
|1/2 tsp.||Xanthan Gum|
|1/8 tsp.||Sea Salt|
|1/2 cup||Sliced Almonds|
- Preheat the oven to 350°. Line two baking sheets with silpat mats or parchment paper.
- In a large bowl mix the sugar, egg, melted butter or oil and vanilla until smooth.
Sugar and egg mixture.
- Add the oat flour and xanthan gum and sea salt and mix until well combined.
- Add the oats and sliced almonds and mix into the dough.
Dough all mixed.
- Scoop out dough by level tablespoons (a scoop that measures 1½ across works well) 2 inches apart onto the prepared baking sheets.
- Use wet hands to flatten the cookies into 2½-inch rounds.
Tablespoon of dough scooped out on right.
Dough flattened with a wet hand on left.
Flattened rounds of raw dough on a cookie sheet.
- Bake until golden brown, about 14-16 minutes. Take care not to burn them. Cool completely on the baking sheets. Gently remove the cookies with a spatula to serve.
Baked cookies cooling on the baking sheet.
- Store in a wax paper lined tin or other airtight container for several days. Freeze cookies for longer storage.