The other day, when I talked about my quarantine baking, I asked if you were interested in the recipe for these quick almond butter oat cookies, so here it is!
They require only four ingredients (that I usually have at home at all times) and I’ve used coconut sugar. I hadn’t heard about coconut sugar before, but when I saw it at Trader Joe’s, I was intrigued and bought it. Coconut sugar is no sugar substitute and has the same calories as regular, white sugar (if that matters to you), but it’s supposedly a little lower on the glycemic index and won’t spike your blood sugar as much (although that might be debatable).
One thing to note, coconut sugar is brown, so be aware that it might change the coloring of your baked items. It obviously didn’t matter for these cookies. They’re gorgeous and delicious! I hope you enjoy them.
Almond Butter Oat Cookies
- 1 cup almond butter
- 1 egg
- 1/2 cup coconut sugar
- 3/4 cup oats
Preheat the oven to 350F and line a baking sheet with parchment paper.
Mix the almond butter and egg, then add the other two ingredients and mix well.
Use a spoon and scoop a spoonful of the cookie dough onto the baking sheet. Press flat with a fork.
Bake 10 minutes at 350F.