I love these cookies! I’m so proud too because they are my first ever original cookie recipe! yay! It’s always exciting when you accomplish something on your own (and it turns out) because then you can just eat everything to celebrate (haha, I do that.. all the time). I was really trying to go for minimal ingredients and no oils, so these cookies are under 10 ingredients in total. They were just so tasty and nutty and yummy, they didn’t last long!
I initially wanted to use almond flour (almond meal) as the base, but since I needed my remaining almonds to make milk and I had a tonne of oats on hand I figured I’d give it a go. It worked! And the great thing about oats are they’re a complex carb so they’ll digest slowly and release the sugars slowly into the bloodstream. They are a great cookie for after a good workout too. The almonds and oats give you a boost of protein and calcium.
1/2 Cup Oats
1 Pitted Medjooled Date
1 Tbsp Almonds
1/2 Tsp Xanthan Gum
1/2 Cup Almond Butter
2 Tbsp Maple Syrup
Pinch of Salt
Pinch of Cinnamon
Preheat oven to 350 degrees. Add your oats, date and almonds to a food processor or high speed blender, mix until you get a nice fine flour. Pour into a bowl and add your Xanthan gum, salt and cinnamon.
In a separate bowl smash your banana and add your almond butter and maple syrup, mix together. Add the wet ingredients to the dry ingredients and mix until everything is combined. It will be a thick gooey consistency – scoop out the mixture with a spoon, roll together and then flatten.
Place the cookies on the parchment lined baking sheet and place in oven for about 15 minutes or until the bottoms have become slightly golden. Remove from oven and allow to cool for around 2-3 minutes, enjoy with some homemade almond milk or as a AB-Jelly sandwich!