Prep 20 mins
Cook 10 mins
This is adapted from one of my Great Grandmother's recipes, taken from a notebook of my Grandmothers. It was not the first recipe I tried from it as I thought they looked plain and dull. How wrong! These are tasty and easy to make; ideal for our two-person household since the recipe makes modest quantities.
- 1 tablespoon butter
- 2 tablespoons honey
- 1 egg
- 1 teaspoon almond extract
- 1 cup rolled oats
- 1⁄4 cup shredded unsweetened coconut
- 1⁄4 cup slivered almonds
- Preheat oven to 350°F.
- Lightly butter a large cookie sheet, or -- better -- line it with parchment paper.
- Cream the butter and honey.
- Beat in the egg and almond extract.
- Stir in the oat flakes, coconut and almonds.
- Let the dough sit for 5 minutes before spooning it out.
- Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet.
- Bake for 8 to 10 minutes, until just lightly browned around the edges.
- Remove to a rack to cool.
These are really very good and simple. I like the idea that it makes just a few cookies...fresh cookies but not dozens of them around to tempt.
No guilt when enjoying a couple of these with a cup of tea! I'm diabetic and these are way better than most Christmas cookies. Thanks for sharing the recipe with us Jenny. Made for Tis the Season for Giving in the Diabetic forum.
Simple and quick. Not very sweet, but since relatively healthy, a good cookie for when grandparents visit (grandpa needs to watch his sugar intake). I'm always looking for healthier cookies to swap in place of his regular high sugar/fat cookie addiction. And these have got whole grains and heart-healthy almonds too.