For making these cookies, I actually just put the almonds in a cold oven and turn on the oven to 350 degrees. When my oven has reached 350 they are roasted good enough for me. Fast and easy. The less you roast the almonds IMHO the more nutritious they stay. Once roasted slightly I would store them in the refrigerate so oils in the almonds do not turn rancid or use that day.
I'd say it seems like it's vegan approved! way to go..a bit of protein doesn't hurt either!roasting nuts is the only way to truly enjoy them!good job!(from a VEGAN!)
For being gluten free these are pretty good. I ground rolled oats into flour and had almond flour on hand. I used orange extract instead of almond. They turned out very yummy. A different texture then a flour cookie but very good. I think I may dip in melted semi-sweet chocolate next time.
response to kfoste8. Please check your almond extract. Could be it has gone rancid. Was a little worried myself when I made this recipe because I had purchased the raw almonds a few weeks ago and didn't know that I should be storing them in the freezer until I roasted them because their natural oils could turn. My cookies turned our really good. Will make again with candy sprinkles.
the almond extract gave the cookies a bitter taste. obviously it is a very nutty cookie recipe; my recommendation would be to leave out the almond extract or tone it down with some honey.
We all liked these cookies, kids included. As I already use almond flour in baking and had it ready to go, I lightly toasted a cup of it first rather than toast and grind extra almonds. I reduced the almond extract to 1/4 teaspoon as I thought the full 1 teaspoon would be too strong for out tastes. It added just a subtle hint of flavor. I also opted to add 1/3 cup chopped dried cherries to the batter. If you make the six cookies as directed, they will be quite large. I measured out a tablespoon of batter per cookie and that yielded a dozen cookies of typical size. Anyway, this recipe will go on our regular cookie list.
These have become a staple at our house. We've recently cut dairy out of our diet and these are the 1st cookies that I've found that are dairy-free and very good. Also very easy to make! I must make them much smaller because I usually end up with at least a dozen cookies from this recipe.
I love the simplicity of this recipe. It was a bit bland at first, so I made a few modifications. 1. I toasted the oats then ground them into flour as well as the almonds. I added a dash each of cinnamon, nutmeg, and allspice, and about a teaspoon or two of course sea salt. It was the addition of the sea salt that I thought made them really good. Pairs well with a nice briney Islay scotch!
I was wondering can I bake the almonds the day before I'm going to make the cookies? I'm going to have a massive time crunch and will probably need to do this.
