Oats and Almond cookies

Here comes another inspired recipe. I am feeling like one of those Bollywood music composers who lift tunes and modify it to  make ‘inspired’ songs ;-). Well, I am going to give full credit to the original recipe owner. For these yummy cookies I convey my heartfelt thanks to Annacia from food.com for her Ginger Pecan Oatmeal Crisps recipe. I did not have pecans, so have replaced it with Almonds. We don’t eat eggs, so have used egg replacer. I halved the recipe to make a small batch.

Ingredients:
1 cup quick cooking oatmeal
3/4 cup almond (keep a few slivered almonds for “bite” effect)
1 cup whole wheat flour
1/4 cup corn flour
1 tsp ground ginger
pinch of salt
1/4 tsp baking soda
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 tsp vanilla extract
1 tsp egg replacer in 2 tbsp water

Method:
Slice a few almonds. Grind oats and rest of the almonds.
Whisk wheat, cornflour, ginger, salt and baking sods. Whisk in oat mixture.
Beat butter and sugar. Pour in vanilla and egg mix.
Mix in dry ingredients and form a soft dough.
Make small balls from the dough and flatten them on the cookie tray to form a circle of 1.5 inch diameter approx.

Preheat oven at 350 F. Bake for 12-14 min. You may want to adjust the temperature as per your oven.
Mine is a microwave cum convection oven. I did it at 160 C for 14 min.


The original recipe called for refrigeration of the flattened dough for an hour. I couldn’t exercise restraint and baked it right away. I tried one lot with 12 min baking time. They were tasty and chewy. Next one I tried with 14 min. They came out crispy. They taste nice either ways with that almond flavour ruling.

Oats and Almond cookies

Recipe Type: Cookies
Author: CinnamonNChillies
Here comes another inspired recipe. I am feeling like one of those Bollywood music composers who lift tunes and modify it to make ‘inspired’ songs ;-). Well, I am going to give full credit to the original recipe owner. For these yummy cookies I convey my heartfelt thanks to Annacia from food.com for her Ginger Pecan Oatmeal Crisps recipe. I did not have pecans, so have replaced it with Almonds. We don’t eat eggs, so have used egg replacer. I halved the recipe to make a small batch.
Ingredients
  • 1 cup quick cooking oatmeal
  • 3/4 cup almond (keep a few slivered almonds for “bite” effect)
  • 1 cup whole wheat flour
  • 1/4 cup corn flour
  • 1 tsp ground ginger
  • pinch of salt
  • 1/4 tsp baking soda
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp egg replacer in 2 tbsp water
Instructions
  1. Slice a few almonds. Grind oats and rest of the almonds.
  2. Whisk wheat, cornflour, ginger, salt and baking sods. Whisk in oat mixture.
  3. Beat butter and sugar. Pour in vanilla and egg mix.
  4. Mix in dry ingredients and form a soft dough.
  5. Make small balls from the dough and flatten them on the cookie tray to form a circle of 1.5 inch diameter approx.
  6. Preheat oven at 350 F. Bake for 12-14 min. You may want to adjust the temperature as per your oven.
  7. Mine is a microwave cum convection oven. I did it at 160 C for 14 min.
  8. The original recipe called for refrigeration of the flattened dough for an hour. I couldn’t exercise restraint and baked it right away. I tried one lot with 12 min baking time. They were tasty and chewy. Next one I tried with 14 min. They came out crispy. They taste nice either ways with that almond flavour ruling.
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