The first time I made these, my husband took one bite and promptly announced that they were his favorite cookies ever. I love how simple and easy they are. And of course, they’re super good for you, especially for a cookie! They are full of soluble fiber (thanks to the oat flour), as well as healthy monounsaturated fats and Vitamin E from the almonds. Maple syrup is my favorite sweetener, because of its low-glycemic impact and mineral content (love that manganese!), not to mention its flavor. I actually found a version of this recipe on back of the Bob’s Red Mill Oat Flour package, and here is my own adaptation.
- 1 cup almond meal
- 1 cup oat flour
- 2 tbs oat bran (optional)
- 6 tbs maple syrup
- 1/2 cup applesauce
- 1 tsp vanilla extract
Preheat oven to 350.
Mix almond meal and oat flour. If you’re not using oat bran, make the almond meal and oat flour amounts heaping cupfuls, to make the batter thicker.
Make a well in the middle. Add the applesauce, sweetener, and vanilla, and stir until the wet ingredients are mixed thoroughly. Mix everything together.
Place on a greased baking sheet by heaping tablespoonfuls. They do not spread or change shape while baking, so feel free to make them whatever shape you like. Bake until brown at the edges, about 15 minutes.
Try serving them with almond milk for a fun vegan milk and cookies snack!