Dry Ingredients
1 cup quick oats (or lightly processed rolled oats)
1 cup almond flour
½ tsp baking soda
½ tsp cinnamon (optional but recommended)
Pinch of salt
Wet Ingredients
1 large egg
⅓ cup unsalted butter, melted (or coconut oil)
½ cup brown-style sugar-free sweetener (like Swerve Brown or Monk Fruit Golden)
1 tsp vanilla extract
🥣 Instructions
1️⃣ Mix the Dry Ingredients
In a bowl, combine:
✔ oats
✔ almond flour
✔ baking soda
✔ cinnamon
✔ salt
Stir to blend evenly.
2️⃣ Mix Wet Ingredients
In another bowl whisk together:
✔ melted butter
✔ sugar-free sweetener
✔ egg
✔ vanilla
Mix until smooth and creamy.
3️⃣ Combine
Pour the wet ingredients into the dry.
Mix until a thick cookie dough forms.
Let it sit for 5 minutes so the oats absorb moisture.
4️⃣ Scoop
Using a cookie scoop, form small dough balls and place on a parchment-lined baking sheet.
Leave space — these spread beautifully!
5️⃣ Bake
Bake at 350°F (175°C) for 10–12 minutes until golden around the edges.
Allow to cool 10 minutes on the tray; they firm up as they cool.
🍪 Nutrition (Per Cookie)
Approximate:
Calories: 90
Net Carbs: 5g
Fat: 6g
Protein: 2g
Sugar: 0g added