Description
The perfect soft on the inside, crispy on the outside gluten-free oatmeal cookies packed with sweet berries and chewy gluten-free old fashioned oats for the perfect low sugar breakfast cookie or sweet treat! Gluten-Free, Refined-Sugar-Free, Dairy-Free, Low Sugar.
Ingredients
- 1 cup almond flour (140g)
- 1/2 cup gluten-free old fashioned oats (50g)
- 1/4 cup granulated monk fruit sweetener (50g)
- 1/2 tsp cinnamon (1g)
- 1/2 tsp nutmeg (1g)
- 1 tsp baking powder (5g)
- 1/4 tsp sea salt (0.5g)
- 1 large egg (50g)
- 1/3 cup creamy cashew butter (110g)
- 1 tsp pure vanilla extract (5g)
- 1/4 cup dried wild blueberries (40g)
- 1/4 cup crushed freeze-dried strawberries (12g)
Instructions
- Preheat the oven to 350F and prepare a baking sheet by spraying it lightly with coconut oil non-stick spray.
- Combine the almond flour, gluten-free oats, granulated monk fruit, cinnamon, nutmeg, baking powder, and sea salt in a large mixing bowl. Stir well until combined.
- Add in the egg, creamy cashew butter, and vanilla and beat with an electric hand until a thick cookie dough forms.
- Fold the dried wild blueberries and freeze-dried strawberries into the cookie dough until they are evenly distributed throughout.
- Scoop out the mixture into about 13 equally sized balls of cookie dough, about 2 tablespoons (35 grams) each. Roll between the palms of your hands to smooth and lightly press into a cookie-like shape.
- Place the balls of cookie dough on the prepared cookie sheet and bake for 10 minutes.
Notes
Creamy almond butter can be substituted for cashew butter
Coconut sugar can be substituted for granulated monk fruit
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 3
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
Keywords: gluten-free, refined-sugar-free, breakfast cookies, oatmeal cookies, healthier oatmeal cookie recipe, healthy baking, gluten-free baking, low sugar