Raspberry Almond Oat Breakfast Cookies
Delicious and nutritious breakfast cookies featuring rolled oats, almond flour, and fresh raspberries, perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 1.5 cups rolled oats Adds a hearty, chewy texture.
- 0.5 cups almond flour Brings a delightful nuttiness.
- 0.5 teaspoons baking soda Helps the cookies rise.
- 0.5 teaspoons fine sea salt Balances the flavors.
Wet Ingredients
- 0.5 cups almond butter Provides richness and moisture.
- 1/3 cups pure maple syrup Adds natural sweetness.
- 1 large egg Acts as a binding agent.
- 1 teaspoon vanilla extract For aromatic depth.
- 1 teaspoon almond extract Enhances the almond flavor.
Mix-Ins
- 1 cup fresh raspberries Adds juicy bursts of tartness.
- 1/3 cups sliced almonds Provides crunch on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond butter, maple syrup, egg, vanilla extract, and almond extract until smooth and creamy.
- Add the rolled oats, almond flour, baking soda, and salt, mixing until the batter is consistent with no dry streaks remaining.
- Gently fold in the fresh raspberries, ensuring they remain intact.
- Drop mounds of dough (about 1/4 cup each) onto the prepared baking sheet, two inches apart. Press sliced almonds on top.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and lightly golden.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra nuttiness, toast the sliced almonds before use. For a vegan option, replace the egg with a flax egg. Experiment with half raspberries, half chopped dark chocolate for a twist.