super nutty, low in sodium, high in protein with 176 calories per cookie
There are a few very special months behind me, so this was a very special batch of cookies that I made. They were the very fist dessert I baked in my new kitchen. No, I didn’t just move to a new apartment – I switched countries. So it took me quite while to get things going again in the kitchen, since everything I knew about anything suddenly shifted.
And when I started thinking about what I wanted to create to officially introduce myself to my new oven, I immediately knew I wanted to bake something comforting, filling and warm. Something to welcome me in my new home and allow me to treat myself a bit.
With four types of nuts, oats and peanut butter, these cookies are exactly what I’ve been craving. Soft and thick, with a nice crunchy surprise in every bite. They are also low in fat, high in protein and super low in sodium, to feed your body and not just your soul.
- 100 grams rolled oats
- 200 grams all-purpose flour
- 65 grams sugar
- 1 teaspoon baking powder
- 50 grams peanut butter
- 20 grams coconut oil
- 120 millilitres non-dairy milk
- 50 grams chopped pecans
- 50 grams chopped hazelnuts, roasted
- 50 grams chopped almonds
- 50 grams chopped cashews
- 20 grams slivered almonds
- Preheat the oven to 375 degrees F (190 degrees C) and line a 9-inch baking pan with parchment paper.
- In a small bowl mix together the flour, rolled oats, sugar and baking powder. Stir in the peanut butter, melted coconut oil and non-dairy milk. Knead lightly with your hands.
- Toss in the chopped nuts and knead on a floured surface until the dough starts to stick together. There will be some nut pieces falling out, but don’t worry about those. You can just stick them onto the cookies in the end.
- Scoop about one tablespoon of the dough, roll it into a ball and flatten it between your palms. You will get about 18 to 20 cookies.
- Place them onto the baking pan and bake for about 20 minutes. Remove from the oven and let the cookies chill before serving.
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