Almond and oat cookies

Name: Almond and oat cookies
Ingredients: 100 g all-purpose flour; 1 teaspoon baking powder; 175 g oat flour; 125 g butter; 200 g brown sugar; 1 egg; 30 g flaked almonds; 50 g milk chocolate

Dessert - Almond and oat cookies by Anisoara J. - Recipia

Almond and oat cookies have browned edges and a tender center, with chocolate pieces among the crunchy flakes. Brown sugar and oat flour give them a slightly coarse crumb, and you can taste the pieces of milk chocolate. I leave the oat flour a little coarse; I like the texture it gives the crumb. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 20. About 160 kcal and 3 g protein per serving.

Ingredients

100 g all-purpose flour
1 teaspoon baking powder
175 g oat flour
125 g butter
200 g brown sugar
1 egg
30 g flaked almonds
50 g milk chocolate

Preparation

1. Let the butter come to room temperature. Put it in the bowl of a mixer with the brown sugar and beat until creamy. 2. Add the egg and keep mixing until the sugar no longer feels grainy. 3. Mix in the all-purpose flour and baking powder, then the oat flour. 4. Stir in the flaked almonds and the milk chocolate, chopped into small pieces. 5. Divide the dough into 20 portions and place them on a baking sheet lined with parchment paper. Bake in two batches, 12 minutes each, at 180°C, until the edges are lightly browned. 6. Let the cookies cool for 10 minutes before moving them off the baking sheet.

Notes

I make them often, and when I change things up, I replace the chocolate with 50 g cranberries or 50 g chopped almonds. You can choose dark or sweeter chocolate, to taste. The cookies contain gluten, almonds, dairy and egg. Beating the butter with the sugar is the part many people rush; I wait until the mixture no longer looks grainy. If the butter is very soft and the dough sticks to your hands, chill it for 15 minutes before portioning. Oat flour can be fine or coarse, and the fine kind binds the dough more evenly. Thicker cookies may need another 2-3 minutes in the oven, until the edges take on some color. Keep them in a closed container at room temperature for up to 3 days. I serve them with black tea, which goes well with milk chocolate.