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Holiday cookie makeover: Almond Butter Oatmeal Cookies

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What do I look for in a cookie? That great, buttery mouth-feel, a satisfying amount of sweetness, and the right balance of crunch and chew. Holiday cookies are a great excuse to try them all in search of the one, but it’s not really the best idea for your health, now is it? These cookies are made with whole oat flour, almond butter, and coconut oil, and I promise, they will take you there. By there I mean the holiday cookie oasis we all seek. They are also pretty darn decent for you, for a cookie and all. So crunch away! And gift to all your gluten-free buddies.

Further Food Commentary:

Oats are a great ingredient for cookies because they have a high soluble fiber content along with a relatively low glycemic load. Using oats as your base will help you feel fuller longer and won’t cause a spike in your blood glucose levels like most cookies--a major cause of a sugar “high” inevitably followed by a crash. The soluble fiber also slows down digestion, so you may want to avoid these cookies if you are experiencing any abdominal pain or constipation.

By Katie Bishop, MS, Nutritionist
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Holiday cookie makeover: Almond Butter Oatmeal Cookies

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:10 mins
  • Servings: 40 cookies

Ingredients

4 tablespoons ground flax

½ cup water

¼ cup maple syrup

1 teaspoon vanilla extract

½ cup melted coconut oil

3 cups oat flour (made by taking rolled oats and putting them in your blender until they form a flour consistency. Buying oat flour is more expensive, and the consistency of store bought oat flour is more dense).

2 teaspoons baking soda

1 teaspoon salt

1 cup raw cane sugar

½ cup smooth almond butter

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine flax meal with water, maple syrup, and vanilla extract. Stir to combine and set aside for form a “flax egg.”
  3. In a small pot over low heat, melt coconut oil. Set aside.
  4. In a medium bowl, combine ground oat flour, baking soda, salt and sugar.
  5. Mix almond butter into coconut oil carefully! Oil may splatter and can burn.
  6. Add flax mixture to the oil mixture.
  7. Mix wet ingredients from the pot into the dry ingredients, folding together with as few strokes as possible.
  8. Cool dough completely before scooping. Overnight is best.
  9. Form little balls of dough quickly. The heat of your hands softens the dough, so work quickly.
  10. Place on parchment and bake for 7-10 minutes.
  11. Give these babies a moment to rest when they come out of the oven, cookies will crisp up when cooled.
Preheat oven to 350 degrees F. Combine flax meal with water, maple syrup, and vanilla extract. Stir to combine and set aside for form a “flax egg.” In a small pot over low heat, melt coconut oil. Set aside. In a medium bowl, combine ground oat flour, baking soda, salt and sugar. Mix almond butter into coconut oil carefully! Oil may splatter and can burn. Add flax mixture to the oil mixture. Mix wet ingredients from the pot into the dry ingredients, folding together with as few strokes as possible. Cool dough completely before scooping. Overnight is best. Form little balls of dough quickly. The heat of your hands softens the dough, so work quickly. Place on parchment and bake for 7-10 minutes. Give these babies a moment to rest when they come out of the oven, cookies will crisp up when cooled.

Nutrition Information

Per Cookie:  Calories: 99; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 123mg; Potassium: 31mg; Carbohydrate: 12g; Fiber: 1g; Sugar: 6g; Protein: 2g

Nutrition Bonus:   Iron: 3%

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