These cookies will be one of your all-time favorites. Those who have a high tolerance for rich foods will find it hard to stop eating these cookies.
If these will be consumed by someone who is restricting their salt intake, you can reduce or even omit the salt, and it will not significantly alter the taste of the final product. They are slightly better with salt, but are still really good without salt (I found out by inadvertently omitting the salt one time).
If these will be consumed by someone who is restricting their salt intake, you can reduce or even omit the salt, and it will not significantly alter the taste of the final product. They are slightly better with salt, but are still really good without salt (I found out by inadvertently omitting the salt one time).
What you will need:
- A Large Mixing Bowl
- An Electric Mixer
- Parchment Paper
- An Insulated Baking Sheet
- An Insulated Baking Sheet
- A Cooling Rack
- A sturdy stirring tool (A wooden spoon, perhaps?)
- A sturdy stirring tool (A wooden spoon, perhaps?)
- A Spoon (TBSP or larger for dolloping)
- Measuring devices for dry and liquid ingredients, or the ability to estimate really well.
- Measuring devices for dry and liquid ingredients, or the ability to estimate really well.
- ½ Cup Margarine
- 1/3 Cup Oil
- 1 Cup Brown Sugar (packed)
- 1 Cup Brown Sugar (packed)
- 1 Cup White Sugar (sucrose)
- 1/3 Cup Almond Milk (or Soy Milk)
- 2 tsp Vanilla
- 2½ Cups Almond Flour
- 1 tsp Pysllium Husks (optional — this adds dietary fiber making these a health food :-)
- ¾ tsp Xanthan Gum (if you are baking gluten-free items, you need xanthan gum).
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 Cups of Rolled Oats
- Raisins (optional, in the amount you desire, but about half a cup)
- 1 tsp Pysllium Husks (optional — this adds dietary fiber making these a health food :-)
- ¾ tsp Xanthan Gum (if you are baking gluten-free items, you need xanthan gum).
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 Cups of Rolled Oats
- Raisins (optional, in the amount you desire, but about half a cup)
What to do:
- Place the insulated sheet in the oven to get it heating (they work better when they are hot when you use them).
- Turn on the oven to 350° F. (Step 1 would be pointless if you didn't do this.)
- Cream the sugars (1 C. Brown, and 1 C. White) with the margarine (½ C) and oil (1/3 C).
- Add the vanilla (2 tsp.) and the almond milk (1/3 C.) and mix until smooth (start out on a low speed).
- Sift the almond flour (2½ C.), baking powder (1 tsp.), baking soda (1 tsp.), pysllium husks (1 tsp. — if desired), and xanthan gum (¾ tsp.) into the creamed liquidy mess you already created in the bowl.
- Add the salt (1 tsp.) to the bowl.
- Mix together everything that is now in the bowl. It should be everything except the oats and raisins (if you will be using raisins).
- Add the oats (3 C.) and stir them in with a sturdy spoon. If you are adding raisins, do that when you add the oats.
- Put a sheet of parchment paper on the baking sheet (be careful, as that baking sheet is now 350°).
- Dollop out spoonfuls of cookie dough onto the parchment paper. Make them the size you like. The size will determine if you get 2 or 5 dozen cookies out of this batch (or some number in between).
- Bake for about 15 minutes. You should see the edges of the cookies just starting to turn brown.
- Remove from the oven and slide the parchment paper, with cookies on top, off of the baking sheet and onto the cooling rack(s).
- Place a new sheet of parchment paper on the baking sheet and repeat steps 10-12 (and maybe 13).
- Eat them. They are best when still a bit warm, but still delicious after they've cooled.
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