Almond butter oatmeal cookies

Who doesn’t love cookies?

I mean the crunch on the outside and the softness on the outside, yum!. I mean they are chewy and super delicious. They are my go-to, especially when I am craving a good snack that takes less time to make in the kitchen.

Yes! they are gluten-free, refined sugar-free and super simple to make. You can simply pack these almond butter cookies for a quick snack or have them for breakfast on the go. The choice is yours.

Be sure to use 100% almond butter as it helps to make the cookie dough better than any other type and also adds extra goodness to the cookies. You might be wondering why I used oatmeal flour and rolled oatmeal, I did this to create a great texture for a perfect cookie. I wanted these almond butter oatmeal cookies to be as simple as possible, but you can add fruit like blueberries or chocolate chip cookies to add more flavour.

How to make these cookies

Ingredients

1 cup gluten-free rolled oatmeal
¾ cup gluten-free oat flour (place in a food processor and blitz until fine and powdery)
2 flax eggs (2 tablespoons ground flaxseeds mixed with 4 tablespoons warm water, and left for 10 minutes to set
¾ cup shredded coconut
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted almond butter
¼ cup melted coconut oil
½ cup of coconut sugar
¼ cup 100% maple syrup
1 teaspoon Ceylon cinnamon

Equipment

Stand mixer
Food processor

Method

Preheat oven to 170℃. Line a cookie sheet with parchment paper or grease the baking pan with oil and set aside.
In a large bowl, mix together rolled oatmeal, oat flour, coconut, baking powder and salt.
Add in almond butter, coconut oil, coconut sugar, maple syrup, flax eggs
Using the stand mixer, add the wet mixture to the dry mixture until all ingredients are combined well together.
Scoop 2 tablespoon-sized cookie dough balls onto the baking tray, making sure they are evenly spaced apart. Using a fork or fingers, flatten cookies to desired thickness. Bake for 15-20 minutes. Remove from the oven
Using a flat, heatproof spatula, carefully lift cookies off the baking tray and place onto a cooling rack. Allow cooling before storing.
Enjoy!

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