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ALMOND OATMEAL COOKIES 
| ULTIMATE RECIPE
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Almond Oatmeal Cookies | Egg & Eggless Version – These cookies are one of the best especially it’s made of oats. The texture is slightly crispy and it’s a little chewy in the middle. I have come up with the egg and eggless version. Surprisingly both version look pretty similar, I can’ hardly tell the difference. I hope the eggless people will try out these amazing cookies. What do you think? Let me know your comments in the comment box down below. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

85g [â…“ cup] unsalted butter, softened

100g [½ cup] light brown sugar

30g [2 tbsp] white fine sugar

1 medium size egg ***

1 tsp vanilla extract

½ tsp salt

180g [1½ cup] almond flour (extra fine)

4g [1 tsp] baking powder

3g [½ tsp] baking soda

22g [3 tbsp] cornstarch

110g [1â…“ cup] rolled oats

80g [½ cup] dark chocolate chip

 

***EGG SUBSTITUTE:

60g [¼ cup] plain yogurt

Instructions:

  1. In large mixing bowl, add butter (softened) and both the sugars. Mix for 2 minutes on high speed until creamy, fluffy and pale.

  2. Add in the egg [for eggless, add in the yogurt], vanilla extract and salt. Mix until well combined. At the beginning it will look as if it’s curdling, keep going until it’s creamy and thick.

  3. In a small bowl, add in the almond flour, baking powder, baking soda and cornstarch. Give it a mix until combined.

  4. Add in the dry ingredients in 2 batches. Fold in until combined.

  5. Cover with cling film. Refrigerate for at least 1 hour.

  6. Scoop the dough and roll into a ball shape. Press it a little, add some rolled oats on the top. (optional).

  7. Bake in preheated oven at 180°C/355°F for 12-13 minutes. The longer you bake the more crispy the cookies will become.

  8. Let it cool. Once cooled, immediately store them in air tight containers.

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