Eggless Almond cookies

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 Love for baking won't let me stay away from it for long and that's what I do in most stressful times.

Almonds and whole wheat cookies help your ticker stay healthy. As almonds lower LDL (bad) cholesterol and are packed with vitamin E, magnesium and potassium, which helps oxygen and nutrients flow more freely through the blood,thecwhole wheat will keep them full for long. We know hearts represent love, so show your ticker some lovin' with almonds. Almonds are a bone-building food and super healthy for your little ones.I bet even you can't stop at one.So a must try recipe for you all.

Try combine them with simple ingredients to create these yummy treats for your kids and quick healthy snack for second lunch break...As it's always a big task for mommies.

INGREDIENTS

  

  • 1 cup wholewheat flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup oats
  • 1/2 tsp salt
  • 2 tbsps ground almonds
  • 1/3 cup yogurt
  • 1/3 cup almond butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 tbsps milk
  • 1/2 cup chocolate chips, optional

INSTRUCTIONS

  • Preheat the oven to 175 C and lightly grease a baking tray or line it with a silicone mat.
  • Sift the flour, baking soda and cinnamon in a large bowl, then add the oats, salt and ground almonds. Mix well. Set aside.
  • In a mixing bowl, combine the yoghurt, almond butter and honey. Using a hand mixer, beat for a couple of minutes until smooth, then add the vanilla.
  • Fold in the flour mixture, using your hands to bring the dough together if needed. Add 1 to 2 tbsps milk to thin it out just enough that you can shape it into cookies. Now fold in the chocolate chips.
  • Form the dough into equal rounds, you should have between 10 to 12. Place them an inch apart on the baking sheet, then press down lightly with your hands to flatten, because they will not spread very much in the oven. Make sure you don't flatten them completely or they might break.
  • Bake for 20 to 25 minutes until lightly browned and cooked through. Enjoy warm! Store in an airtight tin at room temperature for a week. The cookies will soften a bit, especially in very warm environments so I prefer to store them in the fridge and reheat lightly before eating.

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