Recipe by @cinnamon_avePerfect for breakfast or as a snack, these classic Italian cookies get a healthy spin without losing any of the traditional crispy texture and almond flavor! Try pairing them with coffee, tea, milk, or yogurt. If the cookies are fully dried, they will keep for 1-2 weeks in an airtight container at room temperature.
1 tbs flaxseed meal
- 3 tbs water
- 1x Mylk Labs oatmeal cup*
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
- Combine the flaxseed meal and water in a small bowl to "bloom".
- In a medium bowl, whisk together the flour, oatmeal, baking powder, cinnamon, and salt.
- In a microwave safe bowl, melt the coconut oil at 10-second increments until melted. Stir together the melted oil, sugar, flaxseed mixture, and extracts.**
- Add the wet ingredients to the dry and mix until combined.
- Transfer the dough to the prepared baking sheet and shape into a long and skinny rectangle using your hands or a spatula. It should be around 2" wide and 3/4" tall.
- Bake at 350 degrees F for 30-35 minutes, or until the outside is brown and crusty. Let the cookie cool on the baking sheet until it can be handled, roughly 10 minutes.
- Transfer the cooled cookie to a cutting board. Using a serrated knife, cut the cookie on the bias into 1/2" thick strips from one end of the cookie to the other.***
- Place the strips back onto the baking sheet cut side down and bake for an additional 10 minutes, flipping over halfway through.
- Cool the cookies completely on the baking sheet to harden up.
Make sure to tag @mylklabs #NutsForOats for a chance to be featured!
Rachel Klade is an aspiring food photographer, avid baker and recent college graduate looking to turn her passion into a career. Follow her on Instagram: @cinnamon_ave