I have to admit that cookies are my favorite sweets. They are delicious, they are easy and quick to prepare (compared to most sweets) and they are very practical to transport (in fact, we took the ones you see in the photos on our car trip to Lisbon).

I like each cookie recipe that I make more than the previous one and best of all, they are quite versatile recipes that can be easily adapted to the season or to what we have at home.



  • 1 y 1/4 tazas de harina de avena (150 g), sin gluten si es necesario
  • 1 y 1/4 tazas de harina de almendras  (130 g)
  • 1/2 taza de azúcar moreno, de coco o panela (40 g)
  • 1 cucharadita de levadura química
  • 1/4 taza de mantequilla de cacahuete (60 g)
  • 1/2 taza de leche vegetal sin endulzar (125 ml), nosotros usamos leche de avena
  • 2 huevos de lino
  • 1/2 taza de chips de chocolate (90 g)
  • 1/2 taza de semillas de sésamo (70 g)
  • 1/2 taza de arándanos secos (70 g)


  1. Preheat the oven to 180ºC or 350ºF.
  2. Mix dry ingredients in a large bowl (oatmeal, almond flour, sugar, and yeast).
  3. Dissolve the peanut butter in the milk in a small bowl or cup using a whisk or a fork or spoon.
  4. Add Add the liquid ingredients to the large bowl (the peanut butter/milk mixture and the flax eggs) and stir until the ingredients are well combined.
  5. Add the chocolate chips, sesame seeds and dried cranberries. If the dough is sticky, let it rest in the fridge for about 20 minutes.
  6. To make the cookies we use an ice cream scoop because it is more comfortable and clean, but you can use your hands. Put a spoonful of ice cream per cookie on a baking tray lined with parchment paper and flatten them with your hands a little, to give them shape.
  7. Bake for about 15 minutes or until they start to brown on the sides. Note that they should still be a little soft in the center.
  8. Let them cool on the tray outside of the oven for at least 5 minutes before transferring them to a wire rack or on a plate.
  9. You can store them in an airtight container at room temperature for about 4-5 days or in the freezer for a month.


  • You can use other types of flour without problems, although you will probably have to add more or less.
  • Other solid sweeteners can also be used or liquids, though amounts will change.
  • Instead of peanut butter, you can use coconut butteralmond butter or any other nut butter.
  • Chocolate chips, sesame seeds and dried cranberries are optional ingredients, you can eliminate them or substitute others you have by hand.
  • Chopped dark chocolate is a healthier alternative e to the chocolate chips, although the cookies won’t turn out as pretty because the chocolate will melt a bit.
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