This year I have grown to love Almond Butter. It’s not as addicting as peanut butter and it’s extremely healthy. Iced Media took a notice to my new love and sent me some MaraNatha almond butter for me to try out! They also sent me some other baking goodies.
After opening up the box, I immediately had the urge to bake. And the urge to listen to Christmas music…but that’s beyond the point. I decided on almond butter oat cookies.
I love keeping them in the fridge for snacks, pre workout fuel, and yogurt toppings.
Ingredients: *3 Cups Oats (Can be replaced with 4 cups of quick oats), *1/4 C. Whole Wheat Flour or 1/4 C. Gluten Free All Purpose Flour, *1/2 C. Almond Butter, *1/2 Cup Light Maple Syrup, *1 Tsp Baking Soda, *1 Large Egg, *2 Tsp Vanilla Bean Paste.
Recipe Makes 42 (tbsp sized) Cookies.
Cut in half for smaller batch.
-Preheat the oven to 350 degrees.
-In a large mixing bowl, combine the egg, vanilla, syrup, baking soda and oats together.
-Mix in the Almond Butter.
-I was afraid that the cookies would be too crumbly, so I mixed in some flour to hold them together better.
If you like eating “no bake” cookie dough, omit the egg and baking soda! It’s delicious.
I didn’t have chocolate chips in the house (that’s a first) but if I did, I would have added them in! I recommend it!
Add tbsp sized cookies onto a baking sheet.
It was hard not to scoop out the almond butter and eat it out of the jar. The maple flavor is a nice touch!
Bake 6-8 minutes.
Let the cookies cool a couple minutes before removing them from the sheet.
Bake the second batch! Unless you cut the recipe in half.
Nutrition Per Cookie: 60 Calories, 9 g Carbs, 2 g Fat, 2 g Protein, 1 g Fiber, 2 g Sugar
As you can see, someone else liked the cookies, too!