Arrowroot Oatmeal Almond Biscuit


This is my second blog of baked goodies for Christmas – Arrowroot Oatmeal Almond Cookies, which taste more like crunchy biscuits, hence decided to name it biscuit. I have also used a little of wheat flour, so in fact we can call this a multi grain biscuit. 😀 My mom made the same version of the cookie using Barley. I decided to experiment using Arrowroot flour. You need a watchful eye while baking these cookies. I did not have one for the first batch of cookies, and ended up burning them :(. I have used Maple syrup as on the ingredients in this recipe as we readily get it here in USA. According to the original recipe, you can substitute Maple syrup with date syrup.  As far I remember, Lion dates syrup is a readily available item in India :). If you decide to try it out, do share photos and let me know how it turns out for you.

Makes: Around 24 cookies


Dry Ingredients

  • To powder finely:
    • 1 cup almonds
    • 1 cup oatmeal
  • Note: If almond flour and oats flour is readily available for you, then use 1 1/4 cup almond flour and 1 cup oats flour
  • 3/4 cup arrowroot flour
  • 1/4 cup wheat flour
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

Wet Ingredients

  • 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
  • 1/2 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
  • 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)


Preparing the cookie plate

  • Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
  • Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
  • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate

Preparing the batter

  • Dry grind almonds to a fine powder
  • Dry grind oats to a fine powder
  • Mix all the dry ingredients together and keep aside
  • Mix all the wet ingredients together and keep aside
  • Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)

Baking Instructions

I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes

  • Preheat the oven at 250 degrees Fahrenheit for 10 minutes
  • Scoop out  the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
  • Bake at 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
  • Before you attempt to take the biscuits out, give it sufficient cooling time

Enjoy the cookie or biscuit 😀 with some tea 🙂


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