Tuesday, September 22, 2009

Oatmeal Almond Crisps

Oh, how I miss cookies on this healthy eating plan. But these Oatmeal Almond Crisps don't make me feel that bad about eating something sweet. The almonds that end up toasted in the cookies are a great flavor!

The edges of the cookies do get a little brown, and they are a little sticky to put on the baking sheets, but the finished product is totally worth it!

I am also sharing this at Tempt My Tummy Tuesdays and Eat at Home's Ingredient Spotlight: Nuts - stop over for some great recipes!

Oatmeal Almond Crisps
Makes 20 servings
from Everyday Food

1/3 cup light brown sugar
1/4 cup unsalted butter melted
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups rolled oats not quick cooking
1/2 cup sliced almonds

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. (I used silicone baking mats)

2. In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds

3. Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2 inch disks

4. Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (handle with care; cookies are fragile.)

Easy Cooking | Simple Cooking


  1. Mmm, those look so good!

    I'm having my first giveaway, come and have a look!

  2. What a cute and delightful cookie. THANKS!!! for the recipe. Geri