Rating: 4.67 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I like to draw a heart on them for special occasions. Every time I make these cookies, I have to smile because the ingredients are simple, without the typical eggs, oil, or wheat -- yet so yummy!

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 cookies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.

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  • Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.

  • In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.

  • Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

Nutrition Facts

268 calories; protein 7.1g; carbohydrates 32.9g; fat 13.6g; sodium 2.6mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
01/27/2012
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/30/2011
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. Read More
(7)
24 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2012
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. Read More
(21)
Rating: 4 stars
08/29/2011
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!) Read More
(9)
Rating: 4 stars
02/25/2012
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. Read More
(8)
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Rating: 4 stars
11/26/2011
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. Read More
(8)
Rating: 3 stars
10/30/2011
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. Read More
(7)
Rating: 5 stars
03/12/2013
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. Read More
(6)
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Rating: 5 stars
02/26/2012
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. Read More
(4)
Rating: 4 stars
09/16/2014
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! Read More
(4)
Rating: 5 stars
01/23/2012
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. Read More
(3)