Almond Flour Oatmeal Cookies (No Eggs, No Butter, High-Protein)

Acestea Fursecuri cu fulgi de ovăz și făină de migdale are healthy breakfast cookies that are naturally gluten-free and packed with 6 grams of protein. They are also high in fiber and healthy fat compared to traditional oatmeal cookies, which keep you full and energized in the morning.

They are perfect breakfast cookies to meal prep, as they freeze well in Ziploc bags, for up to 1 month. Thaw them the day before and grab in the morning when you are busy, or eat them as a high-protein snack post-workout or to fix a sweet craving in the afternoon.

Cuprins

+ Vezi mai multe- Vezi mai puțin

I love making healthy breakfast cookies, like my Fursecuri sănătoase pentru micul dejun, Pumpkin Breakfast Cookies, Almond Flour Coconut Cookies, but today, I wanted to make a healthy, filling cookie for a quick post-workout snack that brings energy and micronutrient.

These cookies are rich in fiber, protein, and omega-3 fatty acids, and they taste delicious! They are a great quick snack but are also terrific as a rich Christmas cookie.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Fursecuri cu fulgi de ovăz și făină de migdale

Acestea Fursecuri cu fulgi de ovăz și făină de migdale are healthy breakfast cookies that are naturally gluten-free and packed with 6 grams of protein. They are also high in fiber and healthy fat compared to traditional oatmeal cookies, which keep you full and energized in the morning.

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Timp de pregatire: 10 minute min

Timp de gătit: 17 minute min

Timpul total: 27 minute min

Curs: Mic dejun - Breakfast

Bucătăria: american

porţii: 12 fursecuri

calorii: 217.7 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ceaşcă Faina de migdale - (nota 1)
• ▢ 1 ⅓ ceaşcă Ovaz rapid - (nota 2)
• ▢ ½ ceaşcă Zahăr din trestie nerafinat - (nota 3)
• ▢ ½ linguriță Scorţişoară
• ▢ 1 linguriță Praf de copt
• ▢ ½ ceaşcă Unt de migdale - (nota 4)
• ▢ ⅔ ceaşcă Lapte de migdale - (nota 5)
• ▢ ½ ceaşcă Fulgi de ciocolată - (nota 6)

Instrucțiuni

• Preîncălziți cuptorul la 180 °C (350 °F). Acoperiți o tavă mare de copt cu hârtie de copt. Ungeți ușor hârtia cu spray de ulei de gătit. Dați deoparte.
• In a mixing bowl, add almond flour, quick oats, sugar, cinnamon, and baking powder and use a whisk to combine evenly.
• Add fresh drippy almond butter and almond milk.
• Use a rubber spatula to stir and bring the ingredients together into a cookie dough. Stir for at least 1 minute to help the oats absorb the moisture of the dough.
• Fold in the chocolate chips and stir to combine.
• Divide the dough into 12 equal portions and drop them on the cookie sheet leaving 2 thumbs of space between each. They spread in the oven – if needed, use two baking sheets.
• Bake the cookies for 17-19 minutes at 350 °F (180 °C) until nicely golden brown on the top and sides.
• Let the cookies cool down on the baking sheet for 15 minutes. Do not touch them so they firm up nicely.
• Slide a spatula under each cookie and transfer them to a cooling rack to fully cool down.

notițe

Notă 1: I recommend ultra-fine blanched almond flour for better results. Almond meal makes cookies gritty and dark. 

Notă 2: Quick oats are a must in this recipe, do not use rolled oats. Quick oats are as healthy as rolled oats, but with a finer texture that absorbs more liquids and firms up these cookies. To make quick oats, pulse 1-2 times rolled oats in a food processor, then measure the amount above. Use gluten-free certified oats if needed.

Notă 3: Any granulated sweetener can be used, including sugar-free erythritol/allulose blend for a low-carb cookie or coconut sugar.

Notă 4: You can make the cookie using sunflower seed butter – watch out, it can turn the cookies blueish in color as sunflower seed butter reacts with baking powder. Other options are peanut butter or cashew butter.

Notă 5: Any dairy-free milk can be used, like soy milk, cashew milk, or oat milk.

Notă 6: Any chocolate chips can be used, dark chocolate chips are my favorite, and sugar-free chocolate chips work as well.

Stocare: Store the cookies in the fridge for up to 5 days in an airtight container.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1fursec | calorii: 217.7kcal | Carbohidrați: 23.5g | Proteină: 5.5g | Gras: 13.3g | Grăsime saturată: 2.2g | Grăsimi polinesaturate: 1.7g | Grasime monosaturata: 3.6g | Sodiu: 54.4mg | Potasiu: 134.8mg | Fibră: 3g | Zahăr: 13.6g | Vitamina A: 0.4IU | Vitamina C: 0.003mg | Calciu: 102.4mg | fier: 1.2mg | Magneziu: 53.5mg | Fosfor: 101.5mg | Zinc: 0.6mg

Ingrediente și înlocuiri

You only need a handful of wholesome ingredients to make these delicious cookies. Here’s how to pick them.

• Faina de migdale – This provides a naturally gluten-free, high-protein base for the cookies. It contributes to the tender texture and mild nutty flavor. Blanched, ultra-fine almond flour works best to avoid a gritty texture. I don’t recommend using almond meal as it makes the cookies heavy and grainy. If you’re allergic to nuts, replace almond flour with oat flour or a mix of oat flour and coconut flour (use sparingly as coconut flour absorbs more moisture).
• Ovaz rapid – These help bind the dough and give the cookies their classic oatmeal texture. Quick oats are crucial because their finer texture absorbs moisture better than rolled oats. If you only have rolled oats, pulse them a few times in a food processor before measuring. Steel-cut oats cannot be used as they won’t soften properly in this recipe. Use certified gluten-free oats if needed.
• Zahăr din trestie nerafinat – Adds sweetness and helps the cookies caramelize slightly during baking. Unrefined sugar like demerara or coconut sugar offers a natural, earthy flavor. For a sugar-free option, swap this with erythritol, allulose, or monk fruit sweetener. Liquid sweeteners like maple syrup are not recommended as they’ll change the dough consistency.
• Scorţişoară – It enhances the flavor of the cookies with warm, spicy notes. You could also use pumpkin pie spice for a twist or omit it for a more neutral flavor.
• Praf de copt – This makes the cookies a bit lighter. Ensure your baking powder is fresh and aluminum-free. Do not swap it with baking soda, as the recipe doesn’t include an acidic ingredient to activate it.
• Unt de migdale – It’s a creamy binding agent that replaces traditional butter or oil. It adds healthy fats and protein. You can substitute with peanut butter, cashew butter, or sunflower seed butter. Note that sunflower seed butter may give the cookies a greenish-blue hue due to its reaction with baking powder (safe but visually noticeable).
• Lapte de migdale – This keeps the dough moist and brings the ingredients together. Replace it with any plant-based milk, such as soy milk, oat milk, or cashew milk. Avoid using canned coconut milk, as it’s too thick and rich for this recipe.
• Fulgi de ciocolată – These add bursts of sweetness and chocolatiness to the cookies. Dark chocolate chips are great for an intense flavor, while sugar-free options keep the recipe low-carb. You can use vegan white chocolate chips or dried fruit like raisins or cranberries for variety. Avoid milk-based chocolate if keeping it vegan.

How to Make Almond Flour Oatmeal Cookies

Aceste fursecuri sunt super ușor de preparat. Iată cum se face în imagini.

Combine all the dry ingredients in a large mixing bowl.

Pour the liquid ingredients on top of the dry mixture.

Combine the batter and scoop out cookie dough to form cookies on a baking sheet.

Bake the almond flour oatmeal cookies for 17-19 minutes at 350 °F (180 °C).

Sfaturile de copt ale lui Carine

I have a few more tips for you to make the very best oatmeal cookies.

1. Chill the Dough for a Few Minutes – If the dough feels too soft or sticky, chilling it for 5–10 minutes can make it easier to handle and prevent excessive spreading during baking.
2. Portion with a Cookie Scoop – Use a small cookie scoop or spoon to ensure evenly sized cookies. This helps them bake uniformly.
3. Press the Dough Slightly – These cookies spread minimally in the oven, so press each portion down lightly with a fork or your fingers for a flatter shape if desired.
4. Nu amestecați în exces – When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser cookies.
5. Rotiți foaia de copt – For even browning, rotate the baking sheet halfway through baking if your oven has uneven heat distribution.
6. Make it Low-Carb – For keto-friendly cookies, use erythritol or monk fruit sweetener and sugar-free chocolate chips. Ensure you don’t add dried fruits or other carb-heavy extras.
7. Warm Before Eating – Heat a cookie in the microwave for 10–15 seconds to make the chocolate chips gooey and enhance the flavor.

Variații de aromă

These cookies are a great base for healthy oatmeal cookies. You can then make many delicious variations.

• Spice de dovleac: Add 1/4 teaspoon of nutmeg and 1/8 teaspoon of cloves to the cinnamon for a warm seasonal twist.
• Berry Cookies: Swap chocolate chips for freeze-dried raspberries or blueberries.
• Biscuiti cu nuci: Add 1 tablespoon of chopped pecans or walnuts to the dough.
• Low-Carb Version: Use sugar-free chocolate chips and brown erythritol.

Sfaturi pentru depozitare și pregătire

You can store the baked cookies in an airtight container in the fridge timp de până la 4 zile. This helps retain their chewy texture. Freeze cookies in sealed Ziploc bags timp de până la 1 lună. Lăsați-le să se dezghețe la temperatura camerei înainte de servire.

The cookie dough can also be refrigerated for up to 24 hours. Let it come to room temperature for a few minutes before portioning and baking.

More Healthy Oatmeal Cookies

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