Almond Oat Cookies Recipe – Easy Brown Sugar & Almond Delight

Last Updated on 2 months by Neha Deshmukh

Almond Oat Cookies Recipe – Easy Brown Sugar & Almond Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a cookie recipe that’s both comforting and a little bit special. These Almond Oat Cookies are exactly that! They’re wonderfully chewy, packed with nutty goodness, and have a subtle almond flavor that just sings. I first made these for a Diwali get-together a few years ago, and they were a huge hit – everyone kept asking for the recipe! So, here it is, just for you.

Why You’ll Love This Recipe

These cookies are seriously easy to make, even if you’re not a seasoned baker. They come together quickly, and the ingredient list is pretty straightforward. Plus, the combination of oats and almonds gives them a lovely texture and a wholesome feel. They’re perfect with a cup of chai, or as a little treat with your evening coffee. Honestly, they just make everything a little bit better!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 cup quick cooking oats (about 100g)
• ½ cup all-purpose flour (about 60g)
• ½ cup almond flour (about 60g)
• ½ cup unsweetened shredded coconut (about 50g)
• 1 tsp almond extract (about 5ml)
• ½ cup brown sugar, packed (about 100g)
• ¼ tsp salt (about 1.5g)
• ½ cup butter or vegetable margarine (113g)
• ½ tsp baking soda (about 2.5g)
• ½ tsp baking powder (about 2.5g)
• ½ cup toasted almonds, chopped (about 60g)
• 2 tbsp sprinkles (optional, for a festive touch!)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Almond Flour: Don’t skip this! It really adds to the almond flavor and gives the cookies a lovely, tender crumb. You can find it in most supermarkets these days, or online.
• Quick Cooking Oats: These are key for the right texture. Rolled oats will work in a pinch (see FAQs!), but the cookies will be a bit chewier.
• Almond Extract: This is where the magic happens! A little goes a long way, so don’t overdo it. It really elevates the flavor.
• Butter or Margarine: In India, we often use margarine for baking, especially for everyday treats. Both work beautifully here – use whichever you prefer! My dadi (grandmother) always used margarine, and these cookies always tasted like home.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F/180°C. Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the brown sugar and butter (or margarine) until it’s nice and smooth. Then, stir in the almond extract.
3. In a separate bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, and salt. Sifting helps to get rid of any lumps and makes the cookies lighter.
4. Add the oats and chopped almonds to the dry ingredients and give it a good mix.
5. Now, gradually add the wet ingredients to the dry ingredients, mixing until everything is just combined. Don’t overmix!
6. Roll the dough into 12-14 walnut-sized balls and flatten them slightly with your fingers.
7. If you’re feeling festive, press some sprinkles onto the tops of the cookies.
8. Bake for 12 minutes for soft, chewy cookies, or 15 minutes for a crispier texture. Keep a close eye on them – ovens vary!
9. Let the cookies cool completely on a wire rack before serving. This is the hardest part, I know!

Expert Tips

• For extra almond flavor, toast the almonds before chopping them.
• Don’t overbake the cookies! They’ll continue to firm up as they cool.
• If your dough is too sticky, chill it in the fridge for 15-20 minutes before rolling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and ensure your sprinkles are vegan-friendly.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular flour.
• Spice Level: Add ½ teaspoon of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My friend, Priya, loves adding a pinch of nutmeg too!
• Festive Adaptations: Use red and green sprinkles for Christmas, or colorful sprinkles for Diwali. I’ve even used edible silver leaf for a really special occasion!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of milk, a cup of chai, or a scoop of vanilla ice cream. They’re also perfect for packing in lunchboxes or taking to potlucks.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just make sure they’re completely cool before freezing.

FAQs

1. Can I use rolled oats instead of quick-cooking oats in this recipe?

You can, but the cookies will be a bit chewier and denser. If you do use rolled oats, you might want to pulse them briefly in a food processor to break them down a little.

2. What’s the best way to ensure the cookies stay soft?

Don’t overbake them! And store them in an airtight container with a slice of bread. The bread will help to keep them moist.

3. Can I make this recipe without almond extract?

Yes, you can! The cookies will still be delicious, but they won’t have that distinct almond flavor. You could try using vanilla extract instead.

4. Can these cookies be frozen after baking?

Absolutely! Let them cool completely, then freeze them in an airtight container for up to 2 months.

5. What type of margarine works best if I don’t want to use butter?

A good quality vegetable margarine with at least 80% fat content will work best.

6. How can I adjust the sweetness level of these cookies?

You can reduce the amount of brown sugar slightly, or use a combination of brown sugar and granulated sugar.