I absolutely love making these cookies, they’re a family favourite! Soft in the centre and crisp on the outside, these cookies are the perfect texture and thickness. The combination of almond and cinnamon gives these cookies the most delicious comforting taste. Easy to make and so tasty- they’re a must try!

Some notes before you begin:

ROOM TEMPERATURE BUTTER
The butter shouldn’t be too soft or hard. The best way to achieve this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 20 minutes before using it.

SUBSTITUTES

Butter: You can easily make these cookies Vegan by using vegan butter instead of regular butter.

Oat Milk: If you don’t have oat milk, dairy milk is absolutely fine. Any other milk should work in this recipe however it may alter the taste of your cookies.

REFRIGERATING THE DOUGH

Refrigerating the cookie dough prevents the cookies from spreading too much when baking. I’d recommend refrigerating the cookie dough balls for at least 30 minutes to 1 hour hour before baking. You can also leave the dough in the fridge overnight, or freeze it.

One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.

If you enjoyed this recipe leave a comment below!