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The chewy and soft center of these cookies is irresistible. This small-batch recipe makes just enough for one or two servings, perfect for when you don't feel like baking a full batch. Made with oat flour, nut butter, and a touch of sweetness, these cookies are healthy, vegan, and incredibly satisfying. You can make two small cookies or one big cookie—your choice!
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Preheat oven to 200°.
Mix all the ingredients together in a bowl until combined.
Separate the dough into two balls or roll into one ball, then place on a baking tray and flatten slightly.
Bake for 10-13 minutes until golden, then let cool for about 5 minutes before serving.
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You can use any flour of preference if you don't have oat flour.
Feel free to substitute cashew butter with any nut butter you like.
Adjust the sweetness by using your favorite liquid sweetener, such as maple syrup or agave.
Can I use a different type of flour?
Yes, you can use any flour of your preference, but the texture may vary slightly.
What kind of nut butter works best?
Cashew butter works great, but you can use almond butter, peanut butter, or any nut butter you prefer.
Can I make one large cookie instead of two small ones?
Yes, you can roll the dough into one large ball and bake it as a single cookie.
How do I know when the cookies are done?
Bake until the cookies are golden on the edges. They will firm up slightly as they cool.
Can I make this recipe gluten-free?
Yes, as long as you use certified gluten-free oat flour or another gluten-free flour.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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