Almond Butter Cookies
Today, I had an amazingly good lunch which consisted of an avocado-coleslaw-red beet/walnut/pomegranate spread- toasted panini and an almond butter banana honey sandwich (I would have added some crunchy salad leaves on top but unfortunately ran out of lettuce) for dessert. I was extremely hungry because I went for a beautiful bike ride in the morning and needed serious refueling.
When I was done, I decided to take most of the ingredients from my yummy almond sandwich and turn them into cookies for afternoon snack.
These cookies turned out to be sooo good! The children will be delighted by their sweet surprise after school. Usually, we have a “no crumbs in the car” policy, but honestly, how can I withhold these cookies from them??
Looks like three lonely cookies…
But there are actually nine…
…and we needed them. The ones not wolfed down by our kids right away were eaten up by a couple of their friends soon after. I was left with a few crumbs, by husband was left out in the cold without a single cookie. Next time, I’ll make sure to double the ingredients!
- 1/4 cup activated almond butter
- 1/2 cup rolled oats (activated if possible)
- 2 tbsp honey
- 1 tbsp unsweetened apple sauce
- 3 tbsp mashed banana (about a 2" piece)
- 1/2 tsp baking powder
- Preheat oven to 300F (150C).
- In a food processor, grind the oats for about 30 seconds into smaller, quicker-cooking pieces.
- In a small bowl, mix the oats with the remaining ingredients.
- Drop spoonful of batter onto a baking tray lined with a silicon mat ot parchment paper.
- Bake for 6-8 minutes until lightly brown. Remove them from the oven even if the cookies are still soft in the center- they will harden while cooling off.