Description
These Healthy Cookies are a nutritious twist on classic cookies, made with wholesome ingredients like rolled oats, almond flour, and natural sweeteners. Perfectly soft with hints of cinnamon and optional chocolate chips or nuts, they make a guilt-free snack or breakfast treat for the whole family.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/3 cup dark chocolate chips or raisins
- 1/4 cup chopped nuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, combine the rolled oats, almond flour, baking soda, ground cinnamon, and salt, mixing until well blended.
- Prepare wet ingredients: In a separate bowl, whisk together the almond butter, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently to combine. Fold in the chocolate chips or raisins and chopped nuts if you are using them, distributing evenly.
- Shape cookies: Use a tablespoon to drop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Slightly flatten each cookie to help them bake evenly.
- Bake: Place the baking sheet in the oven and bake for 8-10 minutes, or until the edges turn a light golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up.
Notes
- For a vegan version, substitute the egg with a flax or chia egg.
- You can swap almond butter with peanut butter or any nut butter of your choice.
- Using maple syrup makes the cookies vegan-friendly if you also substitute the egg.
- Be careful not to overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
