NO SUGAR + NO FLOUR

The classic comfort winter cookie! This take on a healthy oatmeal cookie is the way to go. A bit of a crunchy bite on the outside and a soft in the inside texture. These minimal ingredients make this a perfect and no fuss baked cookie. Who’s ready for some coffee or tea with this!

CHECK OUT THE VIDEO

INGREDIENTS

MAKES 7 - 8 COOKIES

¾ Cup of gluten free oats or regular rolled oats

1 Cup of almond flour or almond meal

1/3 Cup of walnuts, pecans or macadamia nuts [finely chopped]

¼ Cup of granulated sugar-free sweetener [see notes]

1 Teaspoon of baking powder

½ Teaspoon of salt

½ Teaspoon of xanthan gum [optional]

1 Teaspoon of vanilla extract or oat extract

1 Large egg, whisked

½ Cup of unsalted butter [melted]

NOTES

- My favorite sugar-free sugars are Monkfruit “Lakanto”, granulated erythritol or “Swerve”sweetener.

- You can substitute the nuts for chocolate chips or raisins just use the same measurements 1/3 cup.

- You can store them and leave them at room temperature for up to 4 days or store them inside the fridge and have them last for 7 days.

- If you have any leftovers from the oats, nuts, chocolate chips or raisins you can use these to add a decorative touch to the cookies before baking. See suggestion below and in the video.

PREPERATION

- Preheat your oven to 350 F degrees and line your cookie sheet or baking tray with parchment paper, greaseproof paper or wax paper to prevent any sticking.

- In a large bowl add in your oats, almond flour/meal, chopped nuts, sweetener, baking powder, salt and xanthan gum. Mix all your dry ingredients with a spatula.

- Using the same bowl, pour in your extract of choice, the whisked egg and lastly your melted butter. Stir to combine with a spatula until you form a dough ball.

- Roll the mix into 8-9 balls and place them on your prepared baking tray. If you have leftover nuts, oats or a mix of both then press the mix onto the tops of the cookies for a nice decorative touch. Lastly flatten the tops of your cookies using your fingers with the leftover toppings included and shape the edges with your fingers once again.