Almond flour oatmeal cookies

Ingredients

• 1 cup almond flour
• 3/4 cup oats
• 1/2 cup flaked coconut
• 2 tablespoons ground flax-seed
• 1/4 cup organic raw cane sugar
• 3 egg whites
• 1/4 cup extra virgin olive oil
• 2-3 tablespoons smooth almond butter
• 1 teaspoon vanilla extract
• pinch each of ground nutmeg and ground cloves
• 2 teaspoons ground cinnamon
• 1/2 cup finely chopped dates, soaked in about 2 tablespoons warm water

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Preparation

• Pre heat your oven to 350 F. Line a cookie sheet with parchment paper. Allow the chopped dates to soak in the water while you’re making the cookie dough.
• Add all dry ingredients together in a large bowl. Now, add all of the wet ingredients {except the dates}, and stir until combined.
• Slowly pour out most of the water from the bowl of dates, allowing roughly 1 teaspoon to remain in the bowl. Add the soaked dates to the cookie mixture, and stir until combined.
• Scoop about 1-2 tbsp of the cookie dough, and form into a ball. Place the ball on the parchment paper, and then repeat with more cookie dough.
• Space the cookies about 1/2 an inch apart. They don’t really spread out too much, so you won’t have to worry about them sticking together.
• Once all of the cookie balls are on the parchment paper, wet the back of a spoon and lightly press down the tops of each cookie ball. Don’t press them flat though, otherwise they’ll dry out while cooking.
• Bake in the middle rack for about 15 minutes. All ovens are different, so this is just what worked with my oven. Check the bottom of one cookie at 10 minutes.
• It shouldn’t be too much darker than the colour of the rest of the cookie. If it’s really dark, take them out right away! If it’s light, you can keep it in for the final 5 minutes.
• Allow to cool for at least 15 minutes after removed from the oven. As tempting as it will be to try one, just trust me on this.