Gluten-Free Oatmeal & Almond Butter Cookies for Kids

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When I was creating this gluten-free cookie recipe, I wanted to keep it as healthy as possible, by keeping the sugar low and protein high, and still keep the cookie tasting delicious. I combined unsweetened roasted almond butter with butter and used coconut sugar to reduce blood sugar spikes. This oatmeal & almond butter cookie contains less than 3 grams of sugar and approximately 2.5 grams of protein per cookie. I have not added raisins, but if you wish, add 1/2 cup sulphite-free raisins

Ingredients

  • 1 cup all-purpose gluten-free flour blend
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. GF baking soda
  • 1/3 cup melted salted grass-fed butter
  • 1/4 cup organic unsweetened roasted almond butter
  • 1/2 cup coconut sugar
  • 1 Tbsp. Molasses
  • 1 large free-range egg at room temperature
  • Instructions

  • Preheat oven to 350 F
  • Place oats in a food processor and process until the oats become about half their size. Add flour, cinnamon and baking soda and blend
  • In a medium bowl mix butter, almond butter, coconut sugar, molasses and egg until creamy. Then stir in the dry ingredients
  • Place a heaped tablespoon of mixture on a non-stick baking sheet flattening them slightly with your fingers and making sure you leave about 1 inch between each cookie
  • Bake for 13 - 14 minutes until golden. Cool on the baking sheet for 10 minutes before transferring onto a cooling rack



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