HEALTHY OATMEAL BREAKFAST COOKIES from the blog
I was looking for something a little different from my recent granola-fest, and I thought the addition of almond flour to the oats would make these more cookie-like. Not really, as it turns out - the texture of the taster (tiny blob!) was very soft, almost like the commercially available chewy granola bars. I let them cool on the pan for about an hour and they were still fairly soft.
I used rolled oats (One Degree sprouted gluten-free oats), dried coconut, and some trail mix containing almonds, cashews, craisins, blueberries, and sunflower seeds. I blitzed the coconut chips and trail mix in the Cuisinart to make everything small enough, but still had to chop most of the recalcitrant almonds by hand. Maybe next time I’ll give the oats a whirl in the Cuisinart too just to break them up a bit.
I also only used 1 T maple syrup per her note - glad I did that, as this was plenty sweet from the dates. Those dates… needed 2T extra boiling water to be mashable, and I’m still not sure I mashed enough.
I do think these would be good for breakfast on the road; maybe I’ll stick them in the freezer for an upcoming trip.
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