Lemony Almond-Oat Cookies

I subscribe to the Runner's World Magazine and every once in a while they publish precious little recipes there that are nutritious and healthy. This one is a gem. These Lemony Almond-Oat Cookies taste amazing and are good for you too. They are made with almond flour that is high in protein and low in carbs and sugar. Almond flour adds great almondy flavor and moisture to your baked goods. You can either buy almond flour in the store or make it yourself by grinding almonds. Ground flaxseed, also used in this recipe, is rich with omega-3 fats that are essential for our health.

Makes 12-14 cookies

• 1 1/3 cups old-fashioned oats
• 1 cup almond flour
• 1/3 cup ground flaxseed (also called flaxseed meal)
• 3/4 tsp allspice (I used 2/4 tsp allspice and 1/4 tsp cardamom)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup honey (or agave nectar for the vegan version) 
• 1/3 cup unsweetened applesauce
• 3 tbsp melted vegan or regular butter
• zest of 1 organic lemon
• 1/2 cup dried tart cherries or cranberries

1. Heat oven to 350F. Mix in dry ingredients first: oats, flour, flaxseed, allspice, baking powder, baking soda and salt. In another bowl, combine honey, applesauce, butter, and lemon zest. Add wet ingredients to the dry. Mix well to combine. Fold in cherries or cranberries.

2. Line a baking sheet with tin foil. Grease with cooking spray. Drop batter into 2-tablespoon mounds on the baking sheet. Gently press on the mounds to flatten them. Bake for 14 minutes.

P.S. This is my husband and I doing a St. Patrick's Day 10K in Salt Lake City. Happy Running!