Oatmeal Sugar Cookies

A healthier twist on the classic sugar cookie with a hint of oat goodness. To create these tasty cookies, begin with a base of unsweetened applesauce for moisture. Add a teaspoon each of vanilla and almond extract for that sweet and nutty flavor. Pour in almond milk to bring the dough together.

In the dry ingredients mix, combine almond flour, oats (GF if needed), monk fruit granulated sweetener, unflavored collagen powder, and a dash of salt. This blend ensures a perfect balance of texture and sweetness.

Roll the dough into desired cookie shapes and sprinkle with seasonal sprinkles for a festive touch. Bake until golden brown, and you'll have scrumptious Oatmeal Sugar Cookies that combine the classic charm of sugar cookies with the wholesome goodness of oats. Enjoy the festive sweetness in every bite!

INGREDIENTS

• Wet

  • 1/2 c unsweetened apple sauce

  • 1 tsp each vanilla & almond extract

  • 1/4 c almond milk

• Dry

  • 1 c almond flour

  • 1 c oats (GF works)

  • 1/2 c monk fruit granulated sweetener

  • 1/3 c The Peachie Spoon Unflavored Collagen Powder

  • dash salt

  • desired amount of seasonal sprinkles (I did about 3 T)

     

    STEPS

1. Combine wet ingredients in a bowl. Add all dry and stir. The dough will be wet and sticky but makes the perfect chewy texture.

2. Form into 12 - 1 1/2” cookies. Flatten into a cookie shape, they don’t expand while baking. Top with more sprinkles if desired.

3. Bake at 350° for 15 minutes. They will look undercooked but will harden up. Allow to sit for 20 min or so to harden (you can do hard things). The dough is eggless so edible, yay!

    

   Notes: If almond isn’t your fave, do 2 tsp vanilla extract. Makes a baker’s dozen and lasts for 1 week in the fridge, but they only lasted 24 hours over here.

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