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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3 ноя 2022
