These No Sugar Added Oatmeal and Almond Cookies are flavorful and crispy, they hide very well just how good they are for you. It's coffee time!
Not long ago I was musing about how I got my coffee addiction: I can blame my grandma for it. With coffee she always served something else, whether it was galletas de panadería, coconetes, or some other cookies or crackers.
So here's my cookies that go perfect with coffee: No Sugar Added Oatmeal and Almond Cookies.
These are very different from grandma's cookies, but every bit as good. They're easy to make, and I fooled kids and grownups who couldn't guess that these were "healthier" cookies.
It's incredible how crispy they were. Made with natural ingredients, and sweetened with Medjool dates, they are also very nutritious. Perfect for snacking too. I see me adding a new tradition to our family.
- Oil for greasing the baking tray
- 1 cup of steel-cut oatmeal [120g]
- 1 cup of blanched, , slivered almonds[160g]
- 10 pitted medjool dates
- 1 teaspoon of vanilla extract
- 1 egg
- 2 tablespoons of vegetable oil, (coconut or avocado)
- Heat oven to 350 ºF [175 ºC]. Grease a baking tray.
- Pulse the oatmeal in the food processor for two minutes over medium speed. Add the remaining ingredients, and pulse until it turns into a firm dough.
- Make into 12 balls of approx. 1 ½" [4 cm] diameter. Place on the baking tray and press to flatten until they have an approx. thickness of ¼" [0.75 cm], or thinner for crispier cookies.
- Bake for 20 mins, or until they turn golden brown. Remove from the oven and cool on a wire rack.
- Serve freshly made, or store in a tight container for two days, or a week in the fridge.
Notes and Tips
Very low in sodium
Low in sugar
High in manganese