The most simple, delicious and healthy oat cookies EVER! It only takes 5 minutes to make the batter, 8-10 minutes in the oven AND uses only 5 ingredients that you probably already have! Bake them until the edges just start to turn golden brown, let them cool and then bite into the crispy edges and soft, maple oat center.
I thought these up as I was enjoying a rhubarb crumble at home and straight up eating the crumble topping with a spoon hoping no one would notice. There’s no way I’m the only one who does this, it’s the best part! I honestly believe that the ratio of crumble to filling should be about 2:1…maybe 3:1.
How do you make your own almond meal?
I never buy almond flour anymore ever since I tried making it myself. All you need is a blender or food processor and some almonds. Pulse until a fine meal starts to form.
What’s the difference between almond flour and almond meal?
Almond flour is usually finer than almond meal and generally uses blanched almonds, meaning almonds that have been flash cooked so that the skins come off. Almond meal is the whole almond, giving you way more nutrition and fiber.
What can I use to replace almond flour for a nut allergy?
I always recommend that people try to use a seed flour in place of almond flour. You could try substituting oat flour or regular flour, but it will result in a much more dry cookie. Try pulsing sunflower seeds or pumpkin seeds in a blender or food processor until a fine meal forms.
Servings 12 small cookies
Cook Time 10 minutes Ingredients
- 1 cup almond meal (see above how to make your own)
- ¾ cup rolled oats
- ½ tsp salt
- ¼ cup maple syrup
- 3 tbsp coconut oil, melted
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- In a bowl, stir together the almond meal, oats and salt. Add the remaining ingredients and stir until a uniform dough forms.
- Scoop tablespoon-sized cookies onto the baking sheet. Use your hands to flatten them (they will not spread), making sure they keep their shape. Bake for 8-10 minutes, or until edges JUST start to turn light golden brown. Allow to cool for a bit so they hold together.
Tips and Tricks for the Perfect Cookies
1. The cookies may not seem done, but will firm up as they cool. It’s better to undercook them then overcook them, unless you like a super crunchy cookie.2. Store the cookies in an airtight container for up to 2 weeks
3. For a nut-free option, substitute pumpkin seed or sunflower seed meal (details in questions above)
4. These cookies make amazing ice cream sandwiches!
5. Double the recipe and freeze half for emergency cookies!
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