Oatmeal Almond Breakfast Cookies
Recipe type: Breakfast/Snack
Serves: 6
These lightly sweetened cookies are perfect for those mornings when you're running out the door and need something portable, or when you need a mid-afternoon pick-me-up. The dried cranberries can be replaced with any dried fruit you love.
  • ¾ cup gluten-free rolled oats
  • ¾ cup almond flour
  • 3 tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ cup dried cranberries, roughly chopped into smaller bits
  • 2 tbsp cacao nibs, optional
  • ½ tsp cinnamon
  • pinch of salt
  1. Preheat the oven to 350 degrees F.
  2. Put the rolled oats in a blender, food processor or spice grinder and pulse until the oats are ground into a meal. Dump the ground oats into a bowl and add the almond flour, cinnamon and salt. Mix well.
  3. Drop the coconut into the bowl and mash it into the flours with the back of a spoon. The mixture will be crumbly. Pour the maple syrup in and mix well.
  4. Stir in the cranberries and cacao nibs, if using.
  5. Line a baking sheet with parchment paper or a silpat. Using a ¼-cup measure, scoop the cookies onto the baking sheet and flatten them to about ½-inch thick (I used the back of my measuring cup to flatten them).
  6. Bake for 15 minutes. Makes six cookies.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergen-friendly-remix-a-guide-to-natural-sweeteners/