Let me just get it out there: I am a card-carrying member of Cookies Anonymous. Are you with me? 

Trouble is, I hold a more important membership in an anti-inflammatory-is-this-doing-my-body-good-I-am-responsible-for-my-health group, and cookies don’t usually fit it. 

I always defer to the precepts of the responsible group with the long name. 

Maybe you have picked up on a trend over the years at foodtalk4you – I seem to be in search of a good-for-you cookie.  

Well, I may have found one that’s the best of all. 

Huzzah!  

I’ve made these three times now, and can confidently say they are delicious, good for me, and they always receive rave reviews. 

I like this one because it does not rely on a mix – even gluten-free – for the base, which means I have total control over sugar content. These cookies require just a few basic ingredients that are found in most cupboards, so let’s get right to it! 

Almond Flour Oatmeal Cookies 2.0  

Ingredients for the wet mixture:

• 1/2 cup unsalted butter at room temperature 

• 1/2 cup brown sugar 

• 1/4 cup or less Erythritol and Monk Fruit sugar equivalent 

• 1/2 tablespoon vanilla extract 

• 1 large egg at room temperature 

Ingredients for the dry mixture: 

• 1 1/4 cups almond flour 

• 1 1/2 cups gluten-free, old-fashioned oats 

• 1/4 cup freshly ground flax seeds 

• 1 teaspoon cinnamon 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon salt 

Add-ins:

• 1/2 cup mini dark chocolate chips – mini chips are easier to distribute throughout these petite cookies 

• 1/2 cup unsweetened coconut flakes 

Note: If making a peanut butter version, substitute 1/2 of the butter (1/4 cup) with all natural smooth or chunky peanut butter. Omit the coconut flakes. The chocolate chips may be kept or omitted. 

Instructions:

• Assemble all ingredients.  

• Line 2 baking sheets with parchment paper or lightly grease. 

• Measure dry ingredients (not add-ins) into a bowl, stir to combine, set aside. 

• With a stand or hand mixer, beat butter until creamy and then add sugars, creaming until fluffy – about 2 minutes. 

• Beat in vanilla and then the egg. 

• Beat the mixture of dry ingredients into the creamed mixture. 

• Beat or stir in the add-ins until combined and evenly distributed throughout the dough. 

• Preheat the oven to 350 degrees  

__________

Use a small cookie dough scoop or tablespoon to press/form the dough into small one-inch balls with the palms of your hands. Evenly place on prepared cookie sheets. 

Bake in preheated oven for 10 minutes; rotate pans and continue baking another 10 minutes. If using a convection oven, rotating pans is not needed. 

Cookies are done when they are golden brown around the edges. 

Remove from oven; let cookies rest for 2 – 3 minutes; transfer to a wire cooling rack to finish cooling. 

When cool, these freeze very well in quart Zip Lock bags and make a handy package for sharing with friends. 

__________ 

One or two of these little jewels with a morning brew is enough to keep me going for a few hours. 

I can envision adding some activated nuts, soaked and dehydrated, to up the crunch and nutritional benefits. One could switch out the chips to butterscotch, but I don’t know of any health benefits to butterscotch – just saying – dark chocolate has goodness for our bodies. 

ALMOND FLOUR COOKIES 2.0 PRINTABLE DOWNLOAD

(Click below)

Let me know if you try Almond Flour Cookies 2.0.

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UPDATE: 

We are putting the finishing touches on the latest in the Toolkit for Caregivers Series, Toolkit for Caregiver Emotions and Resilience Building. If you are or have been a caregiver to a loved one, you know about overwhelming and conflicting emotions. There is so much to be revealed about caregiver emotions, how to handle them, and how to build an inner resilience – I can’t wait to publish this fall!  

In health- 

Deidre 

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