Almond oatmeal agave cookies. Mix dry ingredients together in large bowl. Whisk all other ingredients in another bowl until one constancy then fold it into the dry components with silicon spatula. I looked around and mixed up a few recipes I saw and came up with this.
They have a little extra chewiness from the coconut, my all-time favorite flavor of almond extract (it stems from my chemistry days… a story for another time), and dark chocolate. This flourless oatmeal cookie recipe is kid-approved and healthy enough to eat for breakfast or an after school snack!. Want a few other healthy oatmeal recipes?? You can have Almond oatmeal agave cookies using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Almond oatmeal agave cookies
- Prepare 1 cup of whole wheat flour.
- It’s 3/4 cup of oats.
- Prepare 1/2 tsp of baking soda.
- Prepare 1/4 tsp of sea salt.
- You need 1/4 cup of apple sauce.
- You need 3 tbsp of agave syrup.
- You need 2 tbsp of coconut oil.
- It’s 1 tbsp of vanilla extract.
- Prepare 1/2 cup of chopped almonds.
- It’s 2 tbsp of almond milk.
You might also enjoy these Easy Overnight Oats, this Homemade Granola, No Bake Granola Bars, and these Oatmeal Muffins. In a large mixing bowl, combine the oats, almond flour, sugar, cinnamon, and baking soda. How to Make Sugar-Free Oatmeal Cookies. This particular sugar-free cookie recipe calls for almond flour and flaked or sliced almonds.
Almond oatmeal agave cookies instructions
- Mix dry ingredients together in large bowl.
- Whisk all other ingredients in another bowl until one constancy then fold it into the dry components with silicon spatula.
- Roll into 10 to 16 balls depending on desired size on a greased sheet pan..
- Bake in oven for 8-10 minutes at 375°.
A little oat fiber gives the cookies a nice texture and a flour-like taste. In a pinch, you can sub coconut flour, but the oat fiber is nicer. All in all, these coconut flour oatmeal cookies are about as guilt-free as they come! A note on the sweetener: I typically prefer to use agave nectar in baking because of its mild flavor, but in this recipe, I really enjoyed using honey, and felt like it replaced the brown sugar you'd typically find in oatmeal cookies quite nicely. Beat in the eggs, one at a time, and stir in vanilla and orange zest.