Description
These Healthy Cookies are a delicious and nutritious treat, made with wholesome ingredients like rolled oats, almond flour, and almond butter. Naturally sweetened with honey or maple syrup, they’re perfect for a guilt-free snack or dessert. Optional additions of dark chocolate chips, raisins, and nuts add extra texture and flavor. Easy to prepare and bake, these cookies offer a satisfying, wholesome alternative to traditional sugary cookies.
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 Additions
- 1/3 cup dark chocolate chips or raisins
- 1/4 cup chopped nuts
Instructions
- Preheat the oven. Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix dry ingredients. In a large bowl, combine the rolled oats, almond flour, baking soda, ground cinnamon, and salt. Stir well to distribute all the dry ingredients evenly.
- Mix wet ingredients. In a separate bowl, whip together the almond butter, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine everything uniformly. Fold in the dark chocolate chips or raisins and chopped nuts if you choose to use them, adding extra flavor and texture.
- Prepare cookies on the baking sheet. Drop tablespoon-sized portions of the cookie dough onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly flatten each cookie dough ball with the back of a spoon or your fingers.
- Bake the cookies. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges turn lightly golden brown.
- Cool the cookies. 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. This helps them set and prevents breaking.
Notes
- Almond butter can be substituted with peanut butter or any other nut or seed butter of your choice.
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use maple syrup instead of honey.
- Adjust the optional add-ins according to preference or dietary restrictions; seeds like pumpkin or sunflower can be added for extra crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using parchment paper makes cleanup easier and prevents sticking.
