Almond Oat Crisps
These crunchy, thin cookies pair perfectly with coffee, milk or as a topping for mousse and ice cream.
  • Makes: 24 cookies
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Almonds contain the antioxidant vitamin E.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


  1. Heat oven to 375 degrees.
  2. Combine all ingredients until well mixed. Spoon onto parchment-lined cookie sheets by the teaspoon.
  3. Bake for 10 to 15 minutes, until golden.

Tips & Notes

Try these thin cookies as a garnish for Pumpkin Mousse with Nutmeg Caramel.


  1. Cookies not crisp or dry…Very sticky and chewy…had to add some flour and
    then they weren’t too bad!!

  2. I agree with the Lynda. These cookies were VERY sticky and chewy. Nothing crispy about them at all. Is there a mistake in the recipe?

  3. I came on just to see if maybe flour had been omitted from the recipe (while the first batch was baking.) Based on the comments, I decided to add some flour to the second batch.
    First Batch: Fantastic, very crunchy AND a little chewy…sort of reminds me of peanut brittle or caramel popcorn, and smells like it, too. Looks fantastic and is DELICIOUS! (I used Almond instead of Vanilla, because I have been on an Almond-kick lately!)
    Second Batch: Looked like little blobs…did not spread out nicely and “web” like the first batch. Very “dense” cookie…tastes ok (the Almond flavoring is more pronounced). Oh well…Hubby will like them…he likes everything!
    I will definitely make these cookies again…but exactly as directed in the recipe!

  4. I had a thought (amazingly enough!) I use old fashion oats…am thinking the batter would be kinda mushy, and the cookies would definitely have a different texture, if quick oats were used… (?) I absolutely LOVE these!
    I have eaten all but 4 of the first batch…hmmmm…they are VERY addictive! Thinking these just might be my next favorite cookie!!!


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