What’s not to love about an oatmeal cookie? They’re soft, chewy, thick, and you can almost convince yourself they count as breakfast. Sort of. These ones also have almond flour and almonds, so there’s protein or whatever. Ok, don’t judge, I ate one for breakfast.
Almond Toffee Oatmeal Cookies
These are so chewy that no one will know they’re gluten free.
* 1 1/2 cups flour (I used Pillsbury gluten free flour, which already contains xanthin gum)
* 1/2 cup almond flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup brown sugar
* 1 cup white sugar
* 1 teaspoon almond extract
* 2 eggs
* 2 cups gluten free oats (Quaker or Bob’s Red Mill are good options)
* 8 oz bag Heath Milk Chocolate English Toffee Bits
* 1 cup toasted sliced almonds
1. Preheat oven to 350°F
2. In a bowl, sift together flour, almond flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter, sugars, and almond extract.
4. Add eggs and mix.
5. A little at a time, add the flour mixture to the wet mixture and mix thoroughly.
6. Mix in the oats. It’s going to seem like too many oats and the mixture will get more and more difficult to blend. Don’t burn up your mixer; switch to the bread attachment (dough hook) if you have to.
7. Stir in the toffee bits.
8. Stir in the sliced almonds.
9. Use an ice cream scoop to place rounded mounds of dough on the cookie sheet with room between them to spread while baking.
10. Bake for 12-15 minutes until golden brown (you want the edges starting to get crispy and no wetness left in the center).