Raspberry Almond Oat Breakfast Cookies
Delightful cookies that combine the sweet and tart flavors of raspberries and almond, perfect for breakfasts or as an on-the-go snack.
Ingredients
Base Ingredients
- 1.5 cups 1 1/2 cups rolled oats (old-fashioned)
- 0.5 cup 1/2 cup almond flour
- 0.5 cup 1/2 cup creamy almond butter, unsalted
- 1/3 cup 1/3 cup pure maple syrup
- 1 large 1 large egg
- 1 tsp 1 tsp vanilla extract
- 1/2 tsp 1/2 tsp almond extract
- 1/2 tsp 1/2 tsp baking soda
- 1/4 tsp 1/4 tsp fine sea salt
Mix-Ins
- 1 cup 1 cup fresh raspberries Gently fold into the mixture.
- 1/3 cup 1/3 cup sliced almonds For topping.
Instructions
Preparation
- In a large mixing bowl, stir together the creamy almond butter, pure maple syrup, large egg, vanilla extract, and almond extract until smooth.
- Add the rolled oats, almond flour, baking soda, and fine sea salt. Stir until no dry streaks remain.
- Gently fold in the fresh raspberries with a rubber spatula.
Baking
- Prepare a parchment-lined baking sheet and drop mounds of dough, about 1/4 cup each, spacing them about 2 inches apart.
- Press a few sliced almonds into the top of each mound.
- Bake in a preheated oven at 350°F (175°C) for about 12 to 14 minutes.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure all ingredients are at room temperature before mixing. The cookies should feel slightly soft in the center when they come out of the oven.