Vegan Almond Oat Cookies

I had a jar of Almond Butter that would expire soon. My obsession of food ingredients' shopping sometimes forces me to make something to use it up before it goes bad. I had to make some cookies for the kids and this was a perfect opportunity for me to try tweak my own recipe to use oats. I had blogged about Vegan Almond cookies in the initial days of blogging and that post went kind of unnoticed. This one is based on the same recipe with few changes.

One Year Back - Tomatillo rice spiced with Coconut and mustard
Two Years Back - Whole Wheat and Quinoa Sourdough Bread, Bread Baking Basics
Adapted from here.
Ingredients: 
All purpose flour - 1/2 cup
Ground oats - 1 cup (Powder them and then measure)
Salt - 1/4 tsp
Baking Soda - 1/2 tsp
Almond butter - 1/2 cup
Sugar - 3/4 cup
Cardamom - 4 - 6 pods powdered (Or use 1 tsp vanilla)
Almond extract - 1/2 tsp
Flax seed meal - 1 TBSP (powdered flax seed)
Warm Water - 3 TBSP to mix with flax seed meal
Coconut milk or any other non dairy milk - 2 TBSP

Method:
Preheat the oven to 350 F. Line two baking sheets with parchment paper or use silpat mat. Mix flax seed meal with warm water and let it sit for 5 minutes. Mix almond butter and sugar thoroughly. If you use the electric mixer, it will get to the sand consistency. Now, add the flax seed meal and water mixture. Continue to beat till it makes a mass. Mix the flour, oat flour, cardamom powder, baking soda in another bowl and stir to combine. Add this mixture to the almond butter, sugar mixture and mix with hand. Sprinkle coconut milk and mix to get the cookie dough consistency. 

Make 1 " sized balls from the dough and flatten it very slightly and place on the cookie sheet.  I got a few more than 2 dozen medium size cookies for the above measurements. Bake for 12 - 14 minutes or till the bottom of the cookie has a very pale shade of brown color. If you touch the cookie when it is still hot, it'll be soft. They get harder as they cool down. If you over bake these, they will turn out to be crispy. This is slightly crispy on the outside and chewy inside with tons of almond flavor and not very sweet. You will get about 25 - 28 cookies from this dough. Since there is no fat from butter or oil, this feels a bit dry but is perfect if you are not looking for a very soft and rich cookie.

Enjoy.