Ingredients
Cookies
- 1 cup rolled oats
- 3/4 cup almond flour
- 1 teaspoon ground espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Stevia In The Raw Bakers Bag
- 1 tablespoon Sugar In The Raw Organic White
- 2 bananas, 1 mashed and 1 sliced
Espresso Almond Butter Icing
- 2 tablespoons smooth almond butter
- 2 tablespoons hot espresso or strong hot coffee
- 1 tablespoon Stevia In The Raw Bakers Bag
- 1 tablespoon Sugar In The Raw Organic White
Directions
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
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In a large mixing bowl, combine the oats, almond flour, espresso powder, cinnamon, baking soda, and salt. In a smaller mixing bowl, whisk the egg lightly. To the egg, add the oil, sugars, 1 mashed banana, almond butter, and vanilla extract, whisking until they are well combined. Pour the liquid ingredients into the dry, and whisk just until blended. Fold in 1 sliced banana, the walnuts (optional), and the raisins (optional).
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Drop the batter in heaping tablespoons onto the prepared baking sheet to make eight large cookies. Space the cookies 2 inches apart and use your fingers to shape into rounds.
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Bake the cookies for 13 to 15 minutes, until they are cinnamon brown. Let the cookies sit on the baking sheet for 5 minutes, then transfer them a wire rack to cool completely.
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Make the icing: In a small mixing bowl, combine the almond butter, hot espresso or coffee, and both sugars, whisking until smooth. Transfer the mixture to a plastic sandwich bag and cut off a small tip from one of the corners to make a piping bag. Drizzle the icing over the cookies.
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Cookies will keep in an airtight container for 1 day, or in the refrigerator for up to 3 days.
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Note: If you prefer not to use stevia, simply double the sugar amount in the cookies (to 2 tablespoons sugar) and in the icing (to 2 tablespoons sugar).
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 160mg | Fiber: 4g | Sugar: 10g