Oat and Nut Butter Thins

Gluten-free, refined sugar free, dairy free and a great go to snack packed with natural energy sources and protein.

Recipe adapted from Green Kitchen Stories

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Ingredients

Dry

2/3 cup Rolled Oats

1 tbsp Coconut Flour

1 tbsp Almond Flour

1/2 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Salt

Wet

2 tbsp Coconut Oil

2 tbsp Nut Butter

3 tbsp Honey

Extras/Toppings

40g Dark Chocolate

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Method

1. Pre heat oven 180˚ C and line 2 baking trays with baking paper.

2. Mix the dry ingredients in a medium bowl.

3. Mix the wet ingredients in a large bowl.

4. Add the dry ingredients into the wet and mix gently until combined.

5. Scoop tablespoon sized balls onto the baking paper.

6. With slightly wet fingers shape the balls into even circles.

7. Either by gently pushing down, or by putting cling film over the top and then pressing down. Squish the balls down until you have approximately 3mm high thin cookies.

8. Remove cling film if using.

9. Bake for 10 mins or until the edgers begin browning. Rotate pans half way through baking. Drizzle with melted chocolate if desired.

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Notes

• Can’t find Coconut Flour, you can use another 1 tbsp of Almond Flour.

• Almond Flour and Ground Almonds are practically the same thing.

• You can make Almond Flour by whizzing up flaked almonds.

• Cinnamon and Ginger are optional, they are there for some added flavour.

• Any nut or seed butter can be used, preferably smooth rather than crunchy. I usually use Tahini.

• Any natural liquid sweetener can be used in place of honey, such as Maple Syrup.