Honey Almond Oat Cookies

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 12
★★★★★
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If you're in the mood for a wholesome treat that doesn't skimp on flavor, try these Honey Almond Oat Cookies. They're naturally sweetened, packed with nutritious ingredients, and perfect for a guilt-free indulgence.

Ingredients for Honey Almond Oat Cookies

Old-fashioned oats form the base, giving these cookies a hearty texture and a lovely chewiness. Almond flour adds a nutty richness while keeping things gluten-free. Honey naturally sweetens the cookies, complementing the nuttiness of the almonds. Unsweetened applesauce not only sweetens but also adds moisture, reducing the need for extra fats. Sliced almonds introduce a delightful crunch and enhance the almond flavor profile. Meanwhile, coconut oil keeps the cookies tender and adds a subtle tropical note. A touch of vanilla extract enriches the overall flavor, while baking soda helps them rise just enough for a soft, pillowy texture. Ground cinnamon provides warmth and spice, complementing the sweetness, and a pinch of salt balances all the flavors.

Tips & Tricks

  • If the dough seems too sticky, refrigerate it for 10-15 minutes before scooping. This will make it easier to handle.
  • For a more pronounced almond flavor, lightly toast the sliced almonds before folding them into the dough.
  • Use a cookie scoop for uniform sizes, ensuring even baking.

Serving Suggestions

These cookies are a perfect afternoon snack with a cold glass of almond milk. For a more decadent treat, try crumbling them over a bowl of Greek yogurt and fresh berries. They also make a delightful gift when stacked in a mason jar tied with a ribbon.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Quick oats will result in a softer cookie.
What can I use instead of coconut oil?
You can substitute with melted butter or vegetable oil, though the flavor will vary slightly.
Are these cookies suitable for freezing?
Absolutely! Freeze them in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Honey Almond Oat Cookies Recipe Walkthrough

Start by preheating your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. In a large mixing bowl, stir together the oats, almond flour, baking soda, cinnamon, and salt. This dry mixture is your cookie base.

In another bowl, whisk the honey, applesauce, melted coconut oil, and vanilla extract until the mixture is smooth and well-blended. Slowly pour the wet ingredients into the dry ingredients, stirring gently until everything is well incorporated. The dough will be a bit sticky, but that’s perfectly fine.

Fold in the sliced almonds carefully to distribute them evenly throughout the dough. Scoop tablespoon-sized portions of the mixture onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Quick and easy to make, requiring just one bowl for mixing.
  • Gluten-free, making it suitable for those with dietary restrictions.
  • No refined sugars, thanks to the natural sweetness of honey and applesauce.
  • Crunchy almonds add a delightful contrast to each bite.

Ingredients

2 cups old-fashioned oats
1 cup almond flour
1/2 cup honey
1/2 cup unsweetened applesauce
1/3 cup sliced almonds
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

Step-by-step Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the honey, applesauce, melted coconut oil, and vanilla extract until smooth.
4. Slowly add the wet ingredients to the dry ingredients, mixing until well incorporated.
5. Fold in the sliced almonds.
6. Scoop tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are golden brown.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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