This is the best cookie I’ve ever eaten. No kidding!
A healthy alternative to almond cookies normally made with white flour, butter, and eggs. These are made with healthy fats and no white flour. D-Lish! I PROMISE you won’t miss those dead ingredients.
Yes, these cookies are indulgent, but I eat them when I have an afternoon of lots of activity. Or Not! LOL.
- Minutes to Prepare: 10
- Minutes to Cook: 15
- Number of Servings: 15
- 1 .5 Oat Flour
- 3/4 c. Oats, coarsely ground (substitute Steel Cut)
- 1/4 cup Quinoa flour
- 1/2 c. ground almonds (almond flour)
- 1/4 c. shredded coconut
- ½ c. Coconut Oil (melted)
- ½ c. Maple Syrup
- 1/4 tsp. Anise oil (or 1 tsp Anise extract)
- 1 tsp. cinnamon
- ¾ Tsp. baking soda
- 1/2 tsp sea salt
- Garnish: Pinenuts (optional)
Directions: Combine all ingredients together into a bowl and mix well. Drop by the teaspoonful onto a cookies sheet lined with parchment paper. Place a couple of pine nuts in the center of the cookie (optional). Bake for 12 -15 minutes or until golden. Cool on a wire rack. Don’t even think about storing them, they will go too fast, but they could be stored in the freezer if you want to make a big batch.
Serving Size: 15 3″ cookies
TIPS and Timesavers:
- Grind a few cups of Oats, almonds, and Quinoa and make your own flour. You can do it way ahead of time and keep them handy for recipes.
- Timesaver: Take out all your ingredients out beforehand
- (Use gluten-free oat flour for gluten free cookies)
- (No Vita-Mix? Try using a blender to grind oats or use a food processor or coffee grinder)
- (Use almond or vanilla if anise is not available)
- Brown rice instead of quinoa
- 1 teaspoon of almond and vanilla flavoring (Frontier Brand)
- Chocolate chips instead of pine nuts