Bake these gluten-free Oats and Almond Cookies once and you'll be hooked for life. Recipe inside

There’s no such thing as a bad cookie but the soft cookies with flakey oats and almonds outshine any other so, we thought of snacking smart this Sunday with the best-ever gluten-free Oats and Almond Cookies. We got our hands on a recipe that is not only simple enough to lure our lazy bones but also replete with nutrition and delicious taste.

If you are looking for a tasty option to tick nutrition for the day and smile your way into a new week, check out this recipe of gluten-free Oats and Almond Cookies and thank us later.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup brown sugar or coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds (optional)
• 1/4 cup chocolate chips or raisins (optional)

Method:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, combine the rolled oats, almond flour, brown sugar, baking soda, salt, and cinnamon (if using).
3. Mix Wet Ingredients:
   • In another bowl, whisk together the melted coconut oil, maple syrup (or honey), and vanilla extract until well combined.
4. Combine Ingredients:
   • Pour the wet ingredients into the dry ingredients and mix until a dough forms.
   • Fold in the chopped almonds and chocolate chips or raisins if using.
5. Shape Cookies:
   • Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with your fingers or the back of a spoon.
6. Bake:
   • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For a crunchier texture, bake the cookies a few minutes longer.
• Store the cookies in an airtight container at room temperature for up to a week.
• You can add a pinch of nutmeg or a handful of shredded coconut for extra flavor.

Enjoy your gluten-free oats and almond cookies!

(Recipe: Sandeep Singh Sous Chef)