Ingredients (Makes 18–20 cookies)
Dry Ingredients
- 1 cup quick oats (or lightly processed rolled oats)
- 1 cup almond flour
- ½ tsp baking soda
- ½ tsp cinnamon (optional but recommended)
- Pinch of salt
Wet Ingredients
- 1 large egg
- ⅓ cup unsalted butter, melted (or coconut oil)
- ½ cup brown-style sugar-free sweetener (like Swerve Brown or Monk Fruit Golden)
- 1 tsp vanilla extract
Instructions
Mix the Dry Ingredients
In a bowl, combine:
oats
almond flour
baking soda cinnamon
salt
Stir to blend evenly.
Mix Wet Ingredients
In another bowl whisk together:
melted butter
sugar-free sweetener
egg
vanilla
Mix until smooth and creamy.
Combine
Pour the wet ingredients into the dry.
Mix until a thick cookie dough forms.
Let it sit for 5 minutes so the oats absorb moisture.
Scoop
Using a cookie scoop, form small dough balls and place on a parchment-lined baking sheet.
Leave space — these spread beautifully!
Bake
Bake at 350°F (175°C) for 10–12 minutes until golden around the edges.
Allow to cool 10 minutes on the tray; they firm up as they cool.
Nutrition (Per Cookie)
Approximate:
- Calories: 90
- Net Carbs: 5g
- Fat: 6g
- Protein: 2g
- Sugar: 0g added