We are really getting the April showers down in the South. I had about an hour window to walk the dog, but as soon as I walked into the apartment, the rain started pouring again. It’s been raining since yesterday afternoon. I normally don’t mind rainy days, but I can’t get enough of the outdoors this time of year.
I decided to do some baking since I couldn’t go outside. I could have gone to the mall, but I’m trying to stop buying things for no reason. I’ve been doing really well lately when it comes to compulsive shopping. I’m pretty darn proud of myself. So instead of shopping our being out in the rain, I decided to do some healthy baking.
I’ve been on an oatmeal and cookie kick lately and ironically the two go perfect together! My runs have been better now that i’ve upped my carb intake. You do need carbs for energy when you run, and I have been focusing on protein protein protein! And it’s good to focus on protein but it’s better to focus on that balance. I need as much energy as I can get because this is the hilliest place I’ve ever ran.
These cookies are perfect for pre and post workouts! They are also great for breakfast, to go snacks, and dessert! I have been murdering the batch. They’re hard to put down. My willpower has stunk lately. At least it’s healthy food 😉
Ingredients: *1 2/3 Cup Almond Flour (Not Packed), *2 1/4 Whole Grain Oats (Use gluten free oats if you want to make these gluten free), *1 Teaspoon Baking Soda, *4 Packets Stevia, *3 Large Eggs, *1 Tablespoon Cinnamon, *1 1/2 Teaspoon Vanilla, *1/2 Cup Maple Syrup, *3 Tablespoons Coconut Oil, *1 Cup Raisins.
-Mix the almond flour, oats, baking soda, cinnamon and stevia together.
-In a separate bowl, mix together eggs, vanilla, and syrup.
-Mix together the wet ingredients into the dry ingredients bowl. Preheat oven to 350 degrees.
-Stir in the raisins.
-Put batter in the refrigerator to chill while the oven heats. Drop the cookies onto the sheet. (about 2 tablespoon sized) Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and press down into a cookie form with your fingers.
Bake the cookies for 8-10 minutes. Take the cookies out when they are slightly soft. They’ll continue to cook while they cool. Don’t overcook them or they’ll be hard.