Cookie time! You bake really tasty cookies yourself. Most recipes are actually very easy to make and are ready on the baking tray before the oven has heated up. The same goes for these gluten-free cookies with oatmeal and almond flour; weigh ingredients, knead, make balls and bake. The cookies have a lot of flavor because of the almond flour and a crunch because of the chopped nuts. The baking powder makes them a little soft and airy. Delicious; I love it!
Gluten-free baking with oatmeal
Do you like to bake gluten-free? Then choose gluten-free oatmeal when baking, which is stated on the packaging.
Coarse, finer or ground oatmeal
Nowadays you have coarsely crushed oatmeal, but for this recipe I like the slightly finer version better. The cookie can have a bit of a bite and oatmeal goes very well with the sugar and syrup. Do you not like coarse or fine oatmeal at all? You can also finely grind oatmeal, so you make oatmeal. A coffee grinder is ideal for that. I use it for all kinds of things, except for grinding coffee.
Gluten-free cookies with oatmeal and almond flour
Requirements:
150 grams of almond flour
100 grams oatmeal
130 grams butter at room temperature
140 grams light brown caster sugar
20 grams of syrup
125 grams (roasted) chopped nuts
1 egg
Pinch of salt
Gluten-free cookies with oatmeal and almond flour
If necessary, roast the nuts in the oven for about 10 minutes at about 160 degrees, the nuts will then become extra tasty. Then chop the nuts into pieces.
Place a baking sheet on a cutting board that fits in the cookie cabinet. Knead all the ingredients together, make balls and place them on the baking sheet.
Let the balls of cookie dough cool in the fridge for at least 10 minutes. This is easiest if you can slide the cookies into the fridge with the shelf in place.
In the meantime, you can preheat the oven to 170 degrees with a convection oven or to 190 degrees with an oven with top and bottom heat.
Bake the gluten-free oatmeal and almond flour cookies for 13-17 minutes.
How to store cookies
Let the cookies cool down and store them tightly closed in a tin. They are best fresh, but you can store them for 4-6 weeks. Do you want to keep them longer or do you want to make more? You can also freeze the cookies very well. You can also freeze the unbaked dough to bake the cookies later.
