Simple seems to be the name of the game around this house lately.
Last Monday brought you a simple, single-serving banana pancake and this week, a simple oat based cookie.
One bowl, 5 ingredients, well 6 if you count the optional chocolate chips – so I guess actually it is 6 because when are chocolate chips really ever optional!
These cookies actually get a double hit of almonds from the almond butter and almond flour. If you’re not familiar with almond flour, it can now be found in most grocery stores in the baking aisle. If you can’t find it, you can take regular whole almonds and grind them up in your food processor. But we’re keeping things simple over here so I bought a bag and store it in the fridge – perfect to have on hand when the baking itch strikes.
The batter will look wet and sticky – but after a rest in the fridge it is easy to handle and shape into golf ball size cookies. If you are also working against the nap clock of an 8 month old, a short 15 minute rest in the fridge will do just fine.
The sweet dates lend all the sweetness you need and combined with the creamy almond butter, they hold the cookies together without the need for any extra fat. In fact, these would be just as suitable for a healthy breakfast on-the go.
Betcha can’t eat just one!