Oats and Almond Cookies
Sunday 24th August 2025
A little sugar isn't the real problem!
The bigger concern is the daily intake of processed foods that all seem normal along with processed cereals full of fortification most of which we can't absorb!
That’s why I keep things simple. At home, I bake oat and almond cookies with just a touch of brown sugar. They’re nourishing, satisfying, and far better than the supermarket biscuits filled with refined everything and not a real ingredient in sight!
Sometimes it’s not about restriction — it’s about quality, balance, and making choices that support long-term wellbeing.
Best Chocolate Chip Cookies Ever !
Ingredients:
• 2 cups rolled oats
• ½ cup of grounded almonds
• 1 teaspoon baking soda (though I prefer not to use this – doesn’t rise as much)
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted & cooled for 5 minutes
• ½ cup of brown sugar or coconut sugar (or no sugar!)
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups chocolate chunks Instructions:
1. Mix dry ingredients:
In a large bowl, whisk together the oats, ground almonds, baking soda, and salt. Set aside.
2. Mix wet ingredients:
In a medium bowl, whisk melted butter, brown sugar if suing
3. Whisk in the egg and egg yolk until combined, then stir in vanilla extract. The mixture will be thin.
4. Combine wet and dry:
Pour the wet mixture into the dry ingredients. Mix together with a large spoon or spatula. The dough will be soft, thick, and shiny.
Fold in the chocolate chips. They may not stick perfectly due to the melted butter—do your best to combine.
5. Chill the dough:
Cover tightly and refrigerate for at least 2 hours or up to 3 days. Chilling overnight is recommended to prevent overspreading.
6. Preheat and prepare baking sheets:
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
7. Bake:
Bake 13–14 minutes, until edges are lightly browned. Centers will look soft but will continue to set as they cool.
8. Cool and finish:
Cool on baking sheet for 10 minutes, then transfer to a wire rack.
