Low Histamine Almond Oat Cookies

Rebekah Kuk

Low Histamine Almond Oat Cookies

5 from 1 vote

These Low Histamine Almond Oat Cookies are delightfully crunchy with a subtle sweetness from the monkfruit sweetener. The sprouted oats make them hearty, and the almond butter and sliced almonds adds fat and protein to create the perfect snack or after meal treat.

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Prep Time 10

Cook Time 25

Servings: 12

Course: Dessert

Ingredients Method

Ingredients

1 1/4 cup sprouted oats
3 tablespoons cassava flour
1/2 cup sliced almonds
1/3 cup almond flour
1/3 cup coconut flakes
2 tablespoons chia seeds
2 tablespoons flax meal
2 eggs
1/4 cup almond butter
1/4 cup coconut oil
1 tablespoon mangosteen powder optional
1/4 teaspoon pure monkfruit sweetener
1/4 teaspoon salt

Method

Preheat oven to 350 degrees Fahrenheit. Use a paper towel dipped in coconut oil to grease a muffin pan.
Mix together dry ingredients (oats through flax meal) in large bowl. In a separate bowl, mix eggs, almond butter, coconut oil, monkfruit sweetever, mangosteen, and salt. Add wet ingredients to dry and stir well.
Divide dough evenly between the muffin pan, or shape into 12 cookies to bake on a sheet pan. Bake for 25-30 minutes until edges are lightly browned. Let cool completely before removing.

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Low Histamine Almond Oat Cookies

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Method

Ingredients