Oat and Almond Cookies

Ingredients

• Almond10 tablespoon (140 g)
• Oats6 tablespoon (60 g)
• Panela20 teaspoon (100 g)
• Baking Powder1/2 teaspoon (3 g)
• Vanilla Extract1 teaspoon (5 g)
• Coconut Oil3 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Smash the almonds until obtaining a powdery texture and mix with the oat flour.

3. 3

   Step 3

   Melt the coconut oil if solid. You can use a water-bath, microwave or a pan over low heat.

4. 4

   Step 4

   Once ready, put in a bowl with the panela and whisk well.

5. 5

   Step 5

   You can replace the coconut oil with any oil you have at home.

6. 6

   Step 6

   In another bowl, put the oat flour, almonds and baking powder. Mix well. Optional: Add a pinch of stevia or cinnamon.

7. 7

   Step 7

   Mix both parts. Shape the cookies.

8. 8

   Step 8

   Oven/air fryer option: Cook over 356 °F (180 °C) for 15-20 minutes.

9. 9

   Step 9

   Pan option: Heat a pan over medium heat. Once heated, add the mixture, cover and let cook each side for 4 minutes over low heat.

10. 10

    Step 10

    Microwave option: Cook from 1 minute and a half to 3 minutes. Check each 30 seconds after the first minute.

11. 11

    Step 11

    You can use parchment paper.

12. 12

    Step 12

    Remove, let cool and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat and Almond Cookies can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.