Apple & Almond Oat Cookies (GF)

When temperatures plummet and those crisp Autumn days really start kicking in, there’s nothing better to come home after a walk in the park than some yummy home baked cookies. We made these apple and almond cookies last weekend and the whole family loved them – they didn’t last long!

Ingredients

• 100g dried apples
• 150ml apple juice
• 100g oats
• 100g flaked almonds
• 200g brown sugar
• 1 tsp ground cinnamon
• 160g butter
• 2 eggs
• 100g buckwheat flour
• 120g gluten free plain flour (e.g. Schär or Dove’s Farm)
• 1/2 tsp gluten free baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt

Directions

• Chop up the dried apples in to smallish pieces and soak in the apple juice for 30 minutes.
• Pre-heat the oven to 200 C.
• Lightly toast the oats and flaked almond in a dry drying pan on a medium heat – careful they don’t burn!
• Add 50g of the sugar along with the cinnamon and let it caramelise, stirring constantly.
• Add 60g of the butter and stir until melted and fully mixed in. Take the mixture of the heat and leave to cool a little.
• In a separate bowl, mix the remaining sugar and butter until creamy, then add in the eggs and mix again until well combined.
• Sift together the flours, baking powder, bicarbonate of soda and salt, and mix until well combine.
• Drain any remaining juice from the apples, combine with the almonds and oats, and fold in around two thirds of it in to the butter mixture.
• Line two baking trays with grease proof paper and spoon the cookie mixture on to the trays in 8 – 10 little heaps per tray.
• Slightly flatten them out with the back of a spoon, then sprinkle the remaining apple and almond mixture on top.
• Bake each tray for 10 -12 minutes until golden brown.