Mulberry Oatmeal Snaps
healthy cookies with a touch of sweetness
Yield: 12 cookies
Materials
- 1 cup oatmeal
- 1 cup almond flour
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup mulberries
- 1 tsp nutmeg
- pinch salt
Instructions
- In a medium bowl, mix the oatmeal, almond flour, nutmeg, and salt together.
- In a small bowl, mix the maple syrup and eggs.
- Pour the wet ingredients into the dry and mix until a batter forms.
- Once mixed, add in mulberries and mix well again.
- Let the batter sit for five minutes so the almond flour and oatmeal can absorb some moisture.
- While the batter is resting, preheat the oven to 175*C and coat a baking sheet with a small amount of coconut oil or cooking spray. If using a non-stick sheet, this will not be necessary.
- After dough has rested, form into 12 evenly sized balls and flatten to desired thickness.
- Bake for approximately 20 minutes, or until cookies are firm to touch.
Notes
If you do not have nutmeg, cinnamon can be used as a substitute.
You can also add nuts or seeds to this recipe if you prefer a little crunch in your cookies. I would recommend pumpkin seeds or walnuts. Star with 1/4 cup.