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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!

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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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