Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chewy Oatmeal-Almond Butter Cookies
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- Level: Easy
- Total: 40 min (plus cooling)
- Active: 30 min
- Yield: about 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 152
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 85 mg
These treats have the taste and texture of an extra chewy oatmeal cookie loaded with dried fruit. For this version we mix oats, almond butter and almond flour with apples, dates and brown sugar. Bake until browned but still soft. As a nod to the classic iced oatmeal cookie, these are finished with a glaze flavored with apple pie spice.
- Level: Easy
- Total: 40 min (plus cooling)
- Active: 30 min
- Yield: about 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 152
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 85 mg
Ingredients
For the Cookies:
For the Glaze:
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Directions
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the oats, almond flour, pie spice, baking soda and salt in a medium bowl until combined.
- Beat the almond butter and brown sugar with a mixer on medium-high speed until light and creamy, about 3 minutes. Beat in the egg and vanilla. Add the oats mixture and mix until evenly combined, then mix in the grated apple and dates.
- Scoop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 2 inches apart. Bake, switching the pans halfway through, until the cookies are golden and slightly crisp at the edges, 13 to 16 minutes. Let cool 10 minutes on the pans, then transfer the cookies to a rack to cool completely.
- Make the glaze: Whisk together the confectioners’ sugar, pie spice and water in a small bowl until thick but spreadable; add more water, a few drops at a time, if necessary. Transfer to a small resealable plastic bag and snip a small corner. Pipe the glaze over the cookies. Let set, at least 20 minutes.
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