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!

apple-almond-cookies-02Ingredients

  • 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

apple-almond-cookies-03Directions

  • 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.

apple-almond-cookies-01

Apple & Almond Oat Cookies (GF)
 
Author:
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)
  • ½ tsp gluten free baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
Instructions
  1. Chop up the dried apples in to smallish pieces and soak in the apple juice for 30 minutes.
  2. Pre-heat the oven to 200 C.
  3. Lightly toast the oats and flaked almond in a dry drying pan on a medium heat - careful they don't burn!
  4. Add 50g of the sugar along with the cinnamon and let it caramelise, stirring constantly.
  5. 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.
  6. In a separate bowl, mix the remaining sugar and butter until creamy, then add in the eggs and mix again until well combined.
  7. Sift together the flours, baking powder, bicarbonate of soda and salt, and mix until well combine.
  8. 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.
  9. Line two baking trays with grease proof paper and spoon the cookie mixture on to the trays in 8 - 10 little heaps per tray.
  10. Slightly flatten them out with the back of a spoon, then sprinkle the remaining apple and almond mixture on top.
  11. Bake each tray for 10 -12 minutes until golden brown.

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