I love the smell of a fresh baked cookies at home. If you are like me and don't really have a lot of free time, this recipe is exactly what you need. It's really easy and delicious. It has only 5 grams net carbs if you use Erythritol, and ready in 20 minutes! How can you say no to that?
1 1/4 cup Rolled Oats
1 1/4 cup Blanched Almond Flour
1 tsp Baking powder
1 tsp Cinnamon
1/4 tsp Sea salt
1/2 cup Butter (preferably grass-fed, melted)
2 large Egg
3/4 cup Erythritol or Brown Sugar
1 tsp Vanilla extract
Optional: 3/4 cup Raisins or dried Dates
⭐Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
⭐In a large bowl, stir together the rolled oats, almond flour, baking powder, cinnamon, and sea salt.
⭐Combine the butter, eggs, vanilla extract, and erythritol in a ball. Stir until fluffy.
Stir the wet mixture into the dry mixture, until just combined. (Add a small amount of water or Almond Milk to thin out the batter if it's dry; it should be pliable but not crumbly.)
⭐Scoop rounded tablespoonfuls of batter onto the lined cookie sheet, approximately two inches apart. (Leaving space around them is important - they will spread.) Flatten slightly with your hands to about 1/4 to 1/3 in (.6-.8 cm) thickness.
Bake 11-16 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.