Are you craving something sweet but want to keep it healthy? Let me introduce you to these delightful Almond Oat Cookies! These cookies are not just any cookies; they’re eggless, gluten-free, and made with wholesome ingredients that will satisfy your sweet tooth while nourishing your body. The combination of oat flour and almonds creates a nutty, hearty flavor that pairs perfectly with the hint of vanilla and the sweetness of maple syrup.

Oats, the star of this recipe, are a nutritional powerhouse. They are rich in fiber, particularly beta-glucan, which helps reduce cholesterol levels and supports heart health. Oats are also a great source of vitamins, minerals, and antioxidants, making them a fantastic addition to your daily diet. Adding these cookies to your snack rotation is an easy and delicious way to boost your intake of essential nutrients while enjoying a treat that feels indulgent.

Whether you’re looking for a quick snack, a lunchbox treat, or a guilt-free dessert, these Almond Oat Cookies are sure to become a household favorite. Plus, they’re super customizable, add your favorite nuts, dried fruits, or even some dark chocolate chips to make them uniquely yours!

Ingredients

• 1 ½ cups (120 g) oat flour
• 60 g room temperature dairy or non-dairy butter
• 50 g (~⅓ cup) chopped almonds
• ⅓ cup maple syrup
• Pinch of salt
• ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• 30 g dark chocolate chips (optional for garnish)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix oat flour and room temperature butter until crumbly, using clean hands or a spatula.
3. Add chopped almonds, a pinch of salt, vanilla extract, and baking powder to the bowl. Gradually pour in maple syrup while mixing, creating a slightly sticky dough.
4. Let the dough rest in the fridge for about half an hour to harden and make it easier to shape into cookies.
5. After chilling, shape the dough into large (or preferred size) cookies and gently press dark chocolate chips onto each cookie.
6. Place the cookies on the prepared baking sheet and bake for about 30 minutes at 350°F or until the edges turn golden brown.
7. Allow the cookies to cool slightly on the baking sheet before serving.

Prep Time

• 20 minutes Prep
• 30 minutes in the Fridge
• 35 minutes Baking

Nutritional Information (Per 1 Serving)

• Energy: 207 calories
• Protein: 6.71 g
• Fat: 6.94 g
• Carbohydrates: 29.69 g
• Fiber: 1.5 g

Storage and Recommendation

• Store your cookies in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.

• Customize your cookies by adding dried fruits or different types of nuts for added flavor and texture.

If you’re in the mood for something delicious that’s also packed with wholesome ingredients, these Banana Oat Cupcakes are exactly what you need. Naturally sweetened with ripe bananas and a touch of maple syrup, these cupcakes offer a satisfying way to curb your sweet cravings while providing a boost of nutrition. They’re moist, flavorful, and perfect for any time of the day, whether it’s breakfast, a snack, or a guilt-free dessert.

Bananas are the star ingredient here, and they’re not just for sweetness. Rich in potassium, bananas help maintain healthy blood pressure and heart function. They’re also high in dietary fiber, which aids digestion and helps you feel full longer. Paired with oats, which are a fantastic source of whole grains, these cupcakes offer a dose of complex carbohydrates that provide sustained energy throughout the day. The addition of ground flaxseed (optional) brings in some omega-3 fatty acids, promoting heart health and reducing inflammation.

These Banana Oat Cupcakes are also incredibly versatile. You can enjoy them as a quick breakfast on the go, a wholesome snack, or a light dessert that won’t weigh you down. Plus, they’re vegan and gluten-free, making them a great option for those with dietary restrictions.

Let’s get baking and whip up these tasty, nutritious cupcakes, you’re going to love every bite!

Ingredients:

• 2 ripe bananas, mashed
• 1 cup (80 g) old-fashioned rolled oats
• 2 tbsp. ground flaxseed (optional)
• 2 tbsp. maple syrup (or honey, or any preferred sweetener)
• 2 tbsp. coconut oil (or any neutral oil)
• 30 g walnuts, chopped (optional)
• ⅛ tsp. cinnamon
• ½ tsp. baking powder
• Pinch of salt
• 60 g banana slices for garnish

Directions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. Start by mashing ripe bananas in a large mixing bowl.
3. Add to the mashed bananas, rolled oats, ground flaxseed, maple syrup, melted coconut oil, baking powder, cinnamon, and chopped walnuts. Stir the mixture until all ingredients are thoroughly incorporated.
4. Using an ice cream scooper, divide the batter equally among the cupcake cups, filling each about two-thirds full.
5. Garnish each cupcake with a slice of banana for additional natural sweetness.
6. Bake the cupcakes at 350°F (180°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked to golden perfection, remove the cupcakes from the oven and allow them to cool in the tray for a few minutes.

Prep Time, Baking Information, and Servings:

• Prep Time: 20 minutes
• Baking Time: 30 minutes
• Servings: 6

Nutritional Information (Per Serving):

• Energy: 204 calories
• Protein: 4.18 g
• Fat: 10.33 g
• Carbohydrates: 26.49 g
• Fiber: 4 g

Storage and Particular Recommendations:

• Store your cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
• Enjoy these cupcakes as a delightful breakfast on the go, a wholesome snack during the day, or a guilt-free dessert after a meal. They’re perfect for any occasion and sure to be a hit with everyone!