Just a couple of years ago, I was introduced to cookies made completely without flour, or refined sugar. When I had my first one, I was hooked.
There is nothing wrong with cookies with flour and sugar, of course, unless they give you results you don’t love (digestive upset, desire to eat 5 or 10 more, weight gain, etc).
I searched for a recipe for these kinds of flour-less, no sugar added cookies. I found several, and in my regular fly by the pants cooking style (using recipe as a suggestion, and not following it completely), I created my own. I loved these cookies so much that I kept making them, each time experimenting with different ingredients. I found that the fewer ingredients, the better, and the quality of the cookies remain wonderfully decadent.
The more cookies I made, the more I got to share. Soon, I was giving away more cookies that I ate. And soon, I had to streamline the recipe and actually wrote it down because people started to ask for it.
And here it is, my friends, Kit’s Cookies recipe that I (mostly) follow.
I make these weekly still, as I eat 2 of them each morning with my coffee. I don’t consider them treats anymore… they are part of my regular daily diet.
3/4 cup rolled oats
1/2 cup nut butter (I use all natural smooth almond butter or sunflower seed butter)
2 tablespoons honey
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup cocoa nibs (optional)
1/4 cup raisins (optional)
Preheat oven at 350F. Mix all ingredients together (I used a stand up mixer) for a few minutes. Dough will be wet and sticky. Scoop into balls and place on baking sheet. Bake for 8 minutes. Recipe makes about 8 cookies. You can easily double or triple the recipe to bake more (to share or freeze for later enjoyment).