Ultimate Almond Oatmeal Cookies | Egg & Eggless | Gluten Free
Almond Oatmeal Cookies | Egg & Eggless Version – These cookies are one of the best especially it’s made of oats. The texture is slightly crispy and it’s a little chewy in the middle. I have come up with the egg and eggless version. Surprisingly both version look pretty similar, I can’ hardly tell the difference. I hope the eggless people will try out these amazing cookies. What do you think? Let me know your comments in the comment box down below. Enjoy!
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Ingredients:
85g [⅓ cup] unsalted butter, softened
100g [½ cup] light brown sugar
30g [2 tbsp] white fine sugar
1 medium size egg ***
1 tsp vanilla extract
½ tsp salt
180g [1½ cup] almond flour (extra fine)
4g [1 tsp] baking powder
3g [½ tsp] baking soda
22g [3 tbsp] cornstarch
110g [1⅓ cup] rolled oats
80g [½ cup] dark chocolate chip
***EGG SUBSTITUTE:
60g [¼ cup] plain yogurt
Instructions:
1. In large mixing bowl, add butter (softened) and both the sugars. Mix for 2 minutes on high speed until creamy, fluffy and pale.
2. Add in the egg [for eggless, add in the yogurt], vanilla extract and salt. Mix until well combined. At the beginning it will look as if it’s curdling, keep going until it’s creamy and thick.
3. In a small bowl, add in the almond flour, baking powder, baking soda and cornstarch. Give it a mix until combined.
4. Add in the dry ingredients in 2 batches. Fold in until combined.
5. Cover with cling film. Refrigerate for at least 1 hour.
6. Scoop the dough and roll into a ball shape. Press it a little, add some rolled oats on the top. (optional).
7. Bake in preheated oven at 180°C/355°F for 12-13 minutes. The longer you bake the more crispy the cookies will become.
8. Let it cool. Once cooled, immediately store them in air tight containers.
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How to Make Oatmeal Lace Cookies | CHELSWEETS
These oatmeal lace cookies are one of my favorite, and easiest cookie recipes! They're perfectly caramelized so they have crispy golden brown edges, and a chewy center.
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Lace Cookies | Oatmeal Lace Cookies Recipe
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Oatmeal Lace Cookies are a thin, chewy oatmeal cookie with a deliciously sugary taste, that are stackable for easy gifting. Lace Cookies are made with just 7 staple ingredients and are so quick and easy to make!
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L A C E C O O K I E R E C I P E
INGREDIENTS
1 cup butter
2 1/4 cup brown sugar packed
2 1/4 cup rolled oats
1 teaspoon vanilla
1 egg
1 teaspoon salt
3 tablespoon flour all purpose
INSTRUCTIONS
Preheat oven to 375 degrees.
In a saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat.
In a mixing bowl or mixer, combine brown sugar, oats, vanilla and egg. Add brown butter. Mix until combined
Stir in salt and flour.
Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown.
NOTES
Stack in cellophane favor bags and tie with a ribbon for a beautiful Christmas gift for friends, family, coworkers, neighbors and more!
These are large cookies (and you deserve it!), should you choose to make them smaller, reduce baking time so the edges don't burn.
Use real butter, not margarine. Margarine doesn't brown and caramelize.
Allow to cool to set.
Variations:
Drizzle or fill with chocolate.
Substitute some oatmeal with nuts or almond slices.
Substitute all purpose flour with rice flour to make them gluten free.
How to Store:
Cool cookies before storing.
Do not store with soft cookies. They'll absorb the moisture.
Glass or covered containers are ideal for storing crispy cookies (do not store in plastic as it will create moisture).
Store with wax paper.
Refrigerating cookies will also help keep them crisp.
Freeze in a tin (to keep them from crumbling) for up to 3 months. Bring to room temperature to thaw.
M E N T I O N E D
How to Make Vanilla
How to Brown Butter
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Healthy Oatmeal Breakfast Cookies
It's a bowl of granola - in cookie form! Refined sugar free, gluten free, soft, chewy and moist.
Healthy Mixed Nuts Cookies| No Flour, No Sugar Cookies Recipe |
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Almond Lace Cookies|Apron
Almond Lace Cookies|Apron
Unsalted butter 25g / 2Tbsp
Light brown sugar 25g / 3Tbsp
Sea salt 1.5g / 1/4tsp
Honey 5g / 1tsp
Vanilla extract 1/2tsp
Cake flour 15g / 1Tbsp
Almond 30g / 1/3cup
Bake at 180°C / 350°F for 7-9 minutes
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