Cherry Almond Oatmeal Cookies

12
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"This recipe is a hybrid of the oatmeal cookie recipe on the oatmeal box and a peanut butter cookie recipe I've been using forever. These cookies come out moist and gooshy and will even stick together if left out at room temperature. I keep mine in the refrigerator and since I love them warm, I microwave one for about 10 seconds before eating. They also freeze very well."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (58.9 g)
  • Calories 189.6
  • Total Fat - 10.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 20.3 mg
  • Sodium - 177.6 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.4 g
  • Protein - 4.2 g
  • Calcium - 18.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees.

Step 2

In a tiny bowl or cup, mix 1 tablespoon flax meal with 3 tablespoons water to make a flax egg, set aside.

Step 3

Stir dry ingredients together in a large bowl.

Step 4

Stir wet ingredients together in a small bowl, including flax egg.

Step 5

Combine wet ingredients into dry until incorporated, using only a spatula.

Step 6

Place spoonfuls of cookie dough onto cookie sheet lined with a silicone mat and flatten into a cookie shape.

Step 7

Bake for 12 minutes.

Step 8

Makes 12 cookies.

Tips & Variations


No special items needed.

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