Oat + Almond Cookies

It’s three o’clock in the afternoon. Snack-o-metre level reads: OUT OF CONTROL.

I feel you.

Bring that reading back into the safe zone with a batch of warm and crunchy Oat + Almond Cookies.

I whipped up these delectable morsels in twenty minutes and ate half of them in about two minutes. Best devoured fresh from the oven, accompanied by a splosh of tea.

Ingredients

1 cup rolled oats
¾ cup rye flour (any flour will work)
½ cup almond meal
1 tsp baking powder
Pinch of salt
4 tbs melted coconut oil
3 tbs honey

Method

Preheat oven to 180°c and line a baking tray with parchment paper

Put the oats, flour, almond meal, baking powder and salt into a large bowl and mix well. Add in coconut oil and honey and mix until well combined. If your mixture is dry and crumbly, add a splash of water. The more you mix, the stickier your dough will become.

Scoop out individual spoonfuls of the mixture and shape into 9 balls, flattening the tops with a fork.

Space cookies evenly onto your lined baking tray. Bake for 10-12 minutes, or until golden and crisp on the outside.

Leave cookies to cool for 5 minutes. Devour.