These sugar-free oatmeal and almond cookies hide very well just how good they taste and how good they are for you. And so very easy to make. It's coffee time!
Why we ❤️ it
Not long ago I was musing about how I got my love for coffee. Coffee with cookies was always a comforting afternoon ritual. I have grandma to credit for that. She always served coffee with something else, whether it was galletas de panadería, coconetes, or some other cookies or crackers.
So here are my cookies without sugar that go perfectly with coffee.
About this recipe
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 no-sugar-added 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 myself adding a new tradition to our family.
Recipe
Ingredients
- 1 cup steel-cut oatmeal, [120g]
- 1 cup blanched slivered almonds, [160g]
- 10 pitted medjool dates
- 1 teaspoon vanilla extract
- 1 egg (medium)
- 2 tablespoons coconut oil, (plus extra for greasing tray)
Instructions
Mixing: 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.
Forming cookies: Make into 12 balls of approx. 1 ½" [4 cm] diameter.Place on a greased baking tray and press to flatten until they have an approx. thickness of ¼" [0.75 cm], or thinner for crispier cookies.
Baking: Bake in preheated oven to 350 ºF [175 ºC] for 20 mins, or until they turn golden brown. Remove from the oven and cool on a wire rack.
Serving: Serve freshly made, or store in a tight container for two days, or a week in the fridge.
Video
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
