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OATS AND ALMOND COOKIES : a satisfying guilt free eat

OATS AND ALMOND COOKIES : a satisfying guilt free eat

Before I became a mother, I never knew what hunger pangs felt like!  There’s always an urge to have snacks.. mid-days and mid-nights alike! It becomes an ardent task to choose healthy snacks to keep those extra pounds at bay. 

Image source:real food with dana


Since a couple of years oats has been my favourite superfood for several reasons. A large number of necessary vitamins, minerals and a good source of dietary fibre makes it a nutritional wonder. In addition to this, oats are known to be galactogues, foods that boost breastmilk supply in lactating mothers. 

But I have always found the traditional oats and milk very boring and unsuitable for my palate. So I am always in search of recipes which use oats in an innovative way.

I am posting here a recipe of oats and almond cookies which I  tried last week and they turned out great!

 The cookies got over so fast that I couldn’t take a picture ! So this is the last of the lot

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Oats – 1 cup (I have used Patanjali oats) : dry roasted on a pan for a minute

Whole wheat flour or atta -1/2 cup

Powdered sugar – 1/4 cup

Butter – 1/4 cup (at room temperature)
Almonds – ¼ Cup (crushed and powdered)
Milk – 1 to 2 tablespoon
1/2 teaspoon baking powder
Butter paper to line the baking try (optional)


Preheat the oven at 180 degree C for 10 minutes
Add all the dry ingredients along with the butter in a wide bowl.
 Mix them thoroughly
Add milk to get a consistency so that you can make balls/cookies out of the mix.

Now make balls and flatten them to make cookies. Try to keep the outer corners smooth.

Arrange all the cookies on the baking tray (lined with butter paper )
Bake them at 180 degree Celsius for total 18 to 20 minutes. check them till they turn golden brown at the edges.

If using the microwave: put each cookie on a separate (greased) plate. Microwave each cookie 1 minute. Baking times may vary, depending on your microwave’s wattage.The cookie will look a bit underdone, so let it cool for at least 15 minutes before touching.


Store them in an airtight container. They last up to 10 days but I promise they will get over well before that.

Enjoy them with milk / fruits/ tea or coffee. You can even break them in pieces and have them as a cereal in a bowl of milk.

Let  me know in comments if you liked it.

And remember, sharing is caring !
Share this recipe with your loved ones on Facebook, Twitter and Instagram.


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