HIGH FIBER OATMEAL COOKIES RECIPES

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

Steps:

• In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
• Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined. 
• Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
• Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
• Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
• Use a cookie scooper to form 12 balls on the lined baking sheet.
• Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
• Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.