Honey Almond Oatmeal Cookies
These egg free and sugar-free honey and oatmeal almond cookies are a healthy alternative to the classic oatmeal cookies.
Equipment
- Measuring cup
- Measuring Spoons
- Mixing bowls
- Baking Tray
- Parchment Paper or Silicone Mat
- Spatula
- Hand mixer
Ingredients
- 1 cup old fashioned rolled oats
- 1/2 cup unsalted butter
- 2 tablespoons almond, oat or coconut milk
- 1/3 cup of honey
- 1/3 cup almond flour blanched
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 teaspoon baking soda
- 3 tablespoons almond or coconut butter melted
- 1 1/4 teaspoons arrowroot flour or cornstarch or cornstarch
Instructions
- Preheat oven to 350°F (175°C) and set rack to middle position
- Prepare a cookie baking tray by lining it with parchment paper.
- Add the honey, butter, melted coconut or almond butter, vanilla and almond extract and beat with a electric hand mixer until smooth, about 2-3 minutes.
- Combine the arrowroot or cornstarch flour, baking soda and almond flour and mix for about 45 seconds or until well combined.
- Add in the oats and mix into the cookie batter using a spatula until well incorporated.
- Drop small dollops of cookie dough onto baking tray using a round spoon, make sure to space them apart about 2-2 1/2 inches as they will spread during the baking.
- Place tray into the oven and bake for about 9-10 minutes or until the edges turn golden brown.
- Remove from the oven and let them cool on the baking tray for 15 minutes, then transfer to a wire rack or plate to completely cool.
- Once cooled, store in an airtight container at room temperature for up to 10 days.
- Enjoy!
