This is a great cookie recipe to have in the freezer for a last minute snack. I recommend freezing the batter raw and baking the cookies when you need them. This quick cookie recipe is slightly sweet and crunchy! if you like treats more on the sweeter side add a ¼ cup more of sugar to the batter, chopped dried mango, raisins or extra chocolate chips!
Makes: 30 small cookies Prep time:20 mins Cooking time:10 mins Total time: 30 mins
Ingredients:
2 cups quick/Rolled oatmeal
1 cup almond flour
⅓ cup coconut Sugar
1 teaspoon Baking powder
½ teaspoon baking soda
¼ teaspoon Salt
⅓ cup of olive oil
1 teaspoon vanilla extract
⅓ cup Milk
Directions:
Preheat the oven at 350
Prepare a baking sheet with parchment paper
Mix all of the dry ingredients
Add the wet ingredients
Mix well
Now it’s time for the add-ons. I did half of the batter with chocolate chips and pumpkin seeds and the other half plain
Scoop cookies into the prepared baking sheet
Flatten the cookies with the palm of your hand
Bake at 350 for about 8/10 mins
Let the cookies cool down before eating them!
Tips:
If freezing the cookies: place the scooped batter into a platter or a sheet pan, get it in the freezer. When the batter gets a little hard and easy to handle, transfer to a ziplock bag and bake them when you are ready!
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