I decided to prepare these Ikea cookies not because Ikea’s ones, but because such an ensemble of tasty ingredients could only lead to a delicacy.
It is curious how much almond I’ve been eating lately. They’re healthy, fortunately! I have never been fond of it, but it seems that there are such a lot of recipes I just have to try with…almonds.
I found this recipe on the blog of the great Clotilde Dusoulier, Chocolate and Zucchini, and yesterday, together with my friend Emanuela, we prepared the Ikea’s cookies and began also to eat them! I had to hurry up in making the photos otherwise I’d have to bake them again soon.
- 1/4 cup/50 g unsalted butter (vegans can use coconut oil)
- 1/2 cup/45 g rolled oats
- 1/4 cup/50 g brown sugar
- 2 Tbsp honey
- 1/2 tsp vanilla extract
- 1/2 cup/60 g whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup/25 g sliced almonds
- 2 Tbsp milk (vegans use non dairy milk)
How to prepare:
Turn on the oven to 375°F/180°C and cover a baking sheet with parchment paper.
Melt the butter and put it into a bowl together with rolled oats, honey, vanilla and sugar. Mix well using a fork.
Lighty toast the sliced almonds using a non adherent pan.
In another bowl, mix the flour, baking powder, salt and almonds. Pour this mix into the rolled oats bowl. Mix well and add milk. Mix until well combined.
Make small balls, big as a walnut, and put them on the baking sheet, keeping some distance between them. Using a flat basis glass and a piece of parchment paper, flatten each cookie creating a disk.
Bake for 10 minute or until the borders begin to color. Let the Ikea’s cookies rest on the baking sheet for 10 minutes before trasferring them to a rack for cooling.