oaty almond cookies

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I’m in a bit of baking spree right now. I recently flipped through “Fika: The Art of the Swedish Coffee Break” at the public library which describes the Swedish custom of taking the time to enjoy your coffee along with a snack or baked treat (basically the best tradition ever). Since then I have felt quite justified, nay compelled in my desire to have a cookie with my coffee because, you know, its part of my culture.

I wanted to make cookies yesterday but I found that I was out of white flour so I was inspired to concoct the following recipe using ground oats and almonds instead. The result was surprisingly delicious (although I’m not sure how far wrong you can go when butter and sugar are involved). Here is the recipe:

INGREDIENTS:

1 1/4 cups slivered almonds  (3/4 cup to be ground into flour, 3/4 cup to be added into the dough later)

2 3/4 cup oats (3/4 cup to be ground into “flour”, 2 cups to be added to the dough later)

1/2 tsp salt

2 tsp baking powder

2/3 cup butter (room temperature)

3/4 cup brown sugar, 1/2 cup white sugar

1 egg

1 tsp vanilla

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Preheat oven to 350 and move a rack to the top spot.

Start by grinding 3/4 cups slivered almonds and 3/4 cup of oats together in a food processor (I used a magic bullet but I imagine any blender will do) until you reach a flour-like consistency. Mix in the baking powder and salt with the almond-oat mixture.

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In a mid-sized bowl, mix together the butter, sugars, egg, and vanilla. Add your dry ingredients, the final two cups of oats, and the slivered almonds. Use a small ice-cream scooper to scoop round balls of dough (about an inch and a half in diameter) on a baking sheet. I recommend using parchment paper as the cookies are quite thin and it will be easier to remove them from the pan later.

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Place the baking sheet on the very top rack as the bottoms of the cookies can burn quite easily. Bake for 9-12 minutes. Take them out when the bottom is brown but the top still looks a bit soft and then let them sit in the pan for 5-10 minutes before removing them.

The result should be crispy, chewy, almondy, yummy cookies. Enjoy!

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