Homemade Almond Oats Cookies
Crunchy, wholesome, and packed with nutrients, these homemade almond oats cookies are perfect for a guilt-free snack. Made with unpeeled almond meal, rolled oats, and natural flavors, they offer a nutritious boost while satisfying your sweet cravings.

1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Fiber: Oats and almond meal promote healthy digestion and prevent constipation.
Heart-Friendly: Almond meal and coconut flakes contain healthy fats that support heart health.
Boosts Immunity: Cinnamon and cocoa powder have antioxidant properties.
Good for Bone Health: Almonds are rich in calcium and magnesium.
Sustains Energy Levels: Oats provide slow-releasing carbohydrates, keeping you full longer.
Regulates Blood Sugar: Almonds and oats help stabilize blood sugar levels.
85 kcal
in 30g
Protein:
2.3g
Fats:
6.2g
Carbs:
7.5g
Cholesterol:
10mg
Sodium, Na:
35mg
Potassium, K:
45mg
These homemade almond oats cookies are packed with fiber, protein, and essential nutrients, making them a perfect guilt-free snack. Whether you enjoy them with your morning coffee or as a post-workout treat, these cookies are delicious and easy to make.
Allergy Advice
This recipe contains Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 cup Almond Meal
1 cup Rolled oats
quarter cup Sugar
quarter cup Melted butter
1 teaspoon Cinnamon powder
1 teaspoon Vanilla essence
half cup Dry coconut flakes
2 tbsp Cocoa powder
1 piece Whole egg
1 tablespoon Baking powder
Tips
You can replace sugar with honey or maple syrup for a more natural sweetener.
To make the cookies vegan, substitute the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Store in an airtight container at room temperature for up to 5 days or refrigerate for a longer shelf life.
Serve with almond milk or a cup of coffee for a wholesome snack.
Directions
In a mixing bowl, whisk together the egg, sugar, and melted butter until smooth.
Blend the rolled oats into a coarse flour and add them to the bowl.
Add almond meal (leftover after making almond milk, unpeeled), dry coconut flakes, baking powder, cinnamon powder, vanilla essence, and cocoa powder.
Mix well until a cookie dough forms.
Preheat your oven to 180°C (356°F).
Divide the dough into 18 portions (approximately 25g each). Shape them into small cookies and place them on a lined baking tray.
Bake for 18-20 minutes or until golden brown.
Allow them to cool completely before serving.
Total Servings: 18 cookies
Notes
People with nut allergies should avoid these cookies as they contain almond meal.
Individuals on a strict low-carb or keto diet may need to monitor their carbohydrate intake.
Those with lactose intolerance should replace butter with a plant-based alternative.
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