Gluten-Free Oatmeal & Almond Butter Cookies for Kids

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Tasty Oatmeal and Almond Butter Cookies kids love! When I created this gluten-free oatmeal and almond butter cookie recipe, I wanted to keep it as healthy as possible. To do this, I kept the sugar low and protein high and still kept the cookie texture and flavour delicious. 

a healthier gluten-free oatmeal cookie…

To keep the fats healthier, I combined unsweetened roasted almond butter with butter and coconut sugar to reduce blood sugar spikes.  If you are looking for a healthier dairy-free oatmeal cookie check out this Gluten-Free Oatmeal and Raisin Cookie Recipe.

 

oatmeal and almond butter cookie, gluten-free

 

Perfect oatmeal and almond butter cookie for kids!

Why is this cookie so good? Because this gluten-free oatmeal and almond butter cookie contain less than 3 grams of sugar and approximately 2.5 grams of protein per cookie. And since it tastes so good, both the parents and kids will be happy 🙂 

feel free to add raisins for extra sweetness…

 

raisins

 

I have not added raisins, but if you wish, add 1/2 cup sulphite-free raisins to make these oatmeal and almond butter cookies more nutrient-dense.

For our entire list of delicious cookies, check out these gluten-free cookie recipes.

 

Ingredients

  • 1 cup all-purpose gluten-free flour blend
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. baking soda
  • 1/3 cup butter, melted
  • 1/4 cup organic unsweetened roasted almond butter
  • 1 Tbsp. Molasses
  • 1 large egg, at room temperature
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    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 mix to combine
  • In a medium bowl mix butter, almond butter, coconut sugar, molasses and egg until creamy. Add the dry mixture and mix until combined
  • Place a heaped tablespoon of mixture 1-inch apart on a non-stick baking sheet, and press the cookie on top to slightly flatten them
  • Bake for 13 - 15 minutes until golden. Cool on the baking sheet for 10 minutes before transferring onto a cooling rack

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