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

Bunlar Badem Unlu Yulaf Ezmeli Kurabiyeler 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.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

I love making healthy breakfast cookies, like my Sağlıklı Kahvaltılık Kurabiyeler, Balkabağı Kahvaltılık Kurabiyeleriya da Badem Unlu Hindistan Cevizli Kurabiyeler, 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.

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Badem Unlu Yulaf Ezmeli Kurabiyeler

Bunlar Badem Unlu Yulaf Ezmeli Kurabiyeler 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.

5 itibaren 6 oy

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 17 dakika dakika

Toplam zaman: 27 dakika dakika

Ders: Kahvaltı - Breakfast

Mutfak: Amerikan

porsiyon: 12 kurabiye

Kalori: 217.7 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ 1 Fincan Badem unu - (not 1)
• ▢ 1⅓ Fincan Hazır yulaf - (not 2)
• ▢ ½ Fincan Rafine edilmemiş şeker kamışı - (not 3)
• ▢ ½ çay kaşığı Tarçın
• ▢ 1 çay kaşığı Kabartma tozu
• ▢ ½ Fincan Badem yağı - (not 4)
• ▢ ⅔ Fincan Badem sütü - (not 5)
• ▢ ½ Fincan Çikolata cipsi - (not 6)

talimatlar

• Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• 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.

notlar

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

Notlar 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.

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

Notlar 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.

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

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

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

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1kurabiye | Kalori: 217.7kcal | Karbonhidratlar: 23.5g | Protein: 5.5g | Şişman, yağ: 13.3g | Doymuş yağ: 2.2g | Doymamış yağ: 1.7g | Tekli Doymamış Yağ: 3.6g | Sodyum: 54.4mg | Potasyum: 134.8mg | Lif: 3g | Şeker: 13.6g | A vitamini: 0.4IU | C vitamini: 0.003mg | Kalsiyum: 102.4mg | Demir: 1.2mg | Magnezyum: 53.5mg | Fosfor: 101.5mg | çinko: 0.6mg

Malzemeler ve Değişiklikler

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

• Badem unu – 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).
• Hazır yulaf – 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.
• Rafine edilmemiş şeker kamışı – 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.
• Tarçın – 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.
• Kabartma tozu – 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.
• Badem yağı – 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).
• Badem sütü – 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.
• Çikolata cipsi – 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

These cookies are super easy to whip up. Here’s how in pictures.

Tüm kuru malzemeleri büyük bir karıştırma kabında birleştirin.

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).

Carine'in Pişirme İpuçları

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. Fazla Karıştırmayın – When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser cookies.
5. Fırın tepsisini döndürün – 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.

Lezzet Varyasyonları

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

• Kabak Baharatı: 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.
• Fındıklı Kurabiyeler: Add 1 tablespoon of chopped pecans or walnuts to the dough.
• Low-Carb Version: Use sugar-free chocolate chips and brown erythritol.

Depolama ve Önceden Hazırlama İpuçları

You can store the baked cookies in an airtight container in the fridge 4 güne kadar. This helps retain their chewy texture. Freeze cookies in sealed Ziploc bags 1 aya kadar. Servis yapmadan önce oda sıcaklığında çözülmelerine izin verin.

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.

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