It’s getting cold, so it’s time for us to cook heart-warming cookies, isn’t it?

Today I offer you a recipe for excellent cookies with the delicious aroma of almonds.

It is based on oats, rice, and coconut flour.

The essential ingredient is almond extract, which makes this cookie incredibly appetizing.

By the way, you should make certain your oats is gluten-free if that is important to you. Oatmeal is naturally gluten-free but may have other stray grains. If the oats is marked gluten-free, stray grains have been removed.

This crisp cookie will be an excellent addition to your children’s snack for school, or you can use it as a light dessert. It can also be crumbled into ice cream or added to hot breakfast cereals. 

I promise you that a cup of hot tea with this cookie will add a little more coziness to your autumn weekdays.

Ready? Set?

Let’s go cooking!

We will need: (20 pieces)

1/2 cup (125 ml) rice flour

1/2 cup oats

1/2 cup coconut flour

3 tbsp. fried almonds

1/2 tsp. baking soda or 1-1/2 tsp baking powder (I use baking powder.)

1/2 tsp lemon juice

1 tbsp. almond extract without alcohol (If using alcohol, then use slightly less, as usually, the aroma is much stronger.)

1/4 cup almond milk (or regular milk)

1/3 cup coconut oil

5 tbsp. brown sugar

2 tbsp. flaxseed meal (flax meal)

Preheat the oven to 165C / 325F.

Place all the dry ingredients in a blender and mix. Add the baking soda.

Mix the milk, melted coconut oil, sugar, ground flax seed, almond extract, and juice. Let this mixture rest a while to allow the flax seeds to swell.

Mix dry and liquid ingredients. The dough should be slightly crumbly.

Form the cookie.

Put baking paper on a tray, place the cookies, and bake for 25 minutes.

Done!

The cookie will firm up outside the oven.

Bon appétit!

P.S. A note of experience. If you overbaked the cookies, or they just become hard over time, cut an apple slice and put it in a plastic container along with the cookies in the refrigerator.