How To Make Raspberry, Almond & Oat Breakfast Cookies
Delicious and nutritious breakfast cookies packed with raspberry, almond, and oat flavors.
Serves:
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup almond meal
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1/4 cup almond butter
- 1/4 cup dried raspberries
- 1/4 cup sliced almonds
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
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In a large bowl, combine oats, whole wheat flour, almond meal, baking powder, and salt.
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In a separate bowl, whisk together honey, applesauce, almond butter, and vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients and mix until combined.
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Fold in dried raspberries and sliced almonds.
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Scoop 2 tablespoons of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
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Bake for 12-15 minutes or until lightly golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 220kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 150mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 6g
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