We all want something sweet once in a while. This recipe for almond oatmeal cookies, sent in by reader Stu Ross, makes cookies that are a great snack and are nicely balanced with one mini-block each of protein and carbohydrate and 1/2 block of fat.
Recipe for Zone Almond Oatmeal Cookies
- 1/4 cup Almond Butter
- 1/2 cup plus 1 Tablespoon Fructose, powdered
- 2 egg whites
- 1/2 teaspoon Real Vanilla Extract
- 1/2 teaspoon Almond Extract (optional)
- 1 cup plus 2 Tablespoons Protein Powder (I used Whey Protein)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon salt
- 1/2 cup Water (optional)
- 1 1/2 cups Oatmeal
Makes 24 cookies, each cookie has 1 block of protein and carbohydrates and 1/2 block of fat. You can increase the fat blocks by sprinkling ground or slivered almonds on top of the cookies.
In a large mixing bowl, mix with an electric mixer or food processor Almond Butter and Fructose until somewhat smooth Mix in the egg whites, vanilla and Almond Extract if using In a second bowl mix Protein Powder, Baking Soda, Nutmeg, Cinnamon and Salt Add the water to the powders (if using) and mix Add the powder mixture to the Almond Butter/Fructose bowl, stir well Stir in the Oatmeal.
Preheat the oven to 350 Degrees F Place parchment paper on cookie sheets (this is because the cookies have little fat in them, fat keeps cookies from sticking) Divide the batter into 24 cookies into several batches, 9 to 12 is good per sheet depending on the cookie sheet size, the cookies can spread Bake for 8 minutes, take off sheet and let them cool.
Why the optional ingredients? The almond extract is for those that like an almond in cookies a lot. The water is for the texture of the cookie itself. If you use no water the batter will be very sticky and the cookies will be very dry (like biscotti). With 1/2 cup water, the cookies will be more cake-like and moist. You decide I like the moister version myself.