Ingredients
- 100 g all purpose paleo flour
- 100 g gluten-free oats
- 40 g Xylitol
- pinch salt
- 3 g baking powder
- 50 g olive oil (EVOO)
- 15 g raw honey
- 4 tbsp almond milk (or any other nut milk)
Servings: cookies
Instructions
- In a bowl mix all the dry ingredients together.
- Add one by one the wet ingredients and mix all well until it forms a nice humid ball. Transfer the dough into a glass bowl with a lit, close and let it stay for at least one hour in the fridge.
- Preheat the oven to 180°C/350°F.
- Now take the cookie dough out of the fridge and roll it out until it is around 1 inch thick. Now with a cutter cut out as many rounds you get (I had 20) and put them on a parchment paper on the baking tray.
- Bake in the oven for 15 to 20 minutes. They should be lightly golden, not dark.
- Let them cool a few minutes on the baking tray and then on a cooling rack. They will harden by cooling.
- Enjoy for breakfast or any other time!
Recipe Notes
If you like some chocolate just sprinkle some melted chocolate on the cookies when they are half cool.
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