Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C), then line two baking sheets with parchment paper.
Step 2
Add
Old Fashioned Rolled Oats (2 1/4 cups)
to NutriBullet or Ninja and grind into fine flour consistency, set aside.
Step 3
Add
Almond Butter (3 Tbsp)
and
Refined Coconut Oil (2 Tbsp)
to a large mixing bowl. Use an electric mixer with a paddle to cream for 2-3 minutes until smooth and creamy. Stopping to scrape down sides as needed.
Step 4
Add
Coconut Sugar (1/4 cup)
and
Raw Honey (1/4 cup)
, cream for another 1-2 minutes, pausing midway, and adding
Vanilla Extract (1/2 Tbsp)
.
Step 5
Add
Baking Powder (1 tsp)
and
Salt (1/8 tsp)
to oat flour, then slowly add to the mixing bowl while paddle attachment is moving at low speed until all flour has been added. Slowly increase speed until blending on medium-high.
Step 6
Pause mixer, scrape down the sides and determine if the dough needs almond milk. If it’s too dry and hasn’t come together as a dough, add
Almond Milk (1 Tbsp)
, blend, and check again. Add small amounts (1/2-1 Tbsp) of oat flour or almond milk as needed until you have a semi-sticky dough.
Step 7
Sprinkle extra oat flour on a clean flat surface or parchment paper, and begin to roll out the cookie dough. Add the oat flour to your rolling pin as well.
Step 8
Once the dough is rolled out into 1/8 to1/4-inch thickness, press cookie cutters down firmly, use a metal spatula pick them up, and move them to the parchment-lined tray. Once your pan is full of cut-out shapes, add
Sprinkles (1/4 cup)
if desired, and press down into batter gently.
Step 9
Bake cookies for 8-10 minutes depending on the size of cookies. I baked mine for 8 minutes.
Step 10
Allow cookies to cool on pan 2-3 minutes before removing. Repeat process with remaining dough.
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