Gluten-free cookies with oatmeal and almond flour

Cookie time! You bake really tasty cookies yourself. Most recipes are actually very easy to make and are ready on the baking tray before the oven has heated up. The same goes for these gluten-free cookies with oatmeal and almond flour; weigh ingredients, knead, make balls and bake. The cookies have a lot of flavor because of the almond flour and a crunch because of the chopped nuts. The baking powder makes them a little soft and airy. Delicious; I love it!

Gluten-free baking with oatmeal

Do you like to bake gluten-free? Then choose gluten-free oatmeal when baking, which is stated on the packaging.

Coarse, finer or ground oatmeal

Nowadays you have coarsely crushed oatmeal, but for this recipe I like the slightly finer version better. The cookie can have a bit of a bite and oatmeal goes very well with the sugar and syrup. Do you not like coarse or fine oatmeal at all? You can also finely grind oatmeal, so you make oatmeal. A coffee grinder is ideal for that. I use it for all kinds of things, except for grinding coffee.

Gluten-free cookies with oatmeal and almond flour

Requirements:

1. 150 grams of almond flour

2. 100 grams oatmeal

3. 130 grams butter at room temperature

4. 140 grams light brown caster sugar

5. 20 grams of syrup

6. 125 grams (roasted) chopped nuts

7. 1 egg

8. Pinch of salt

Gluten-free cookies with oatmeal and almond flour

1. If necessary, roast the nuts in the oven for about 10 minutes at about 160 degrees, the nuts will then become extra tasty. Then chop the nuts into pieces.

2. Place a baking sheet on a cutting board that fits in the cookie cabinet. Knead all the ingredients together, make balls and place them on the baking sheet.

3. Let the balls of cookie dough cool in the fridge for at least 10 minutes. This is easiest if you can slide the cookies into the fridge with the shelf in place.

4. In the meantime, you can preheat the oven to 170 degrees with a convection oven or to 190 degrees with an oven with top and bottom heat.

5. Bake the gluten-free oatmeal and almond flour cookies for 13-17 minutes.

How to store cookies

Let the cookies cool down and store them tightly closed in a tin. They are best fresh, but you can store them for 4-6 weeks. Do you want to keep them longer or do you want to make more? You can also freeze the cookies very well. You can also freeze the unbaked dough to bake the cookies later.