Raspberry Almond Oat Breakfast Cookies (Print version)
Soft oatmeal breakfast cookies with almond butter and fresh raspberries, ready in 30 minutes.
# Ingredients:
Cookies
01 -
1 1/2 cups (135 g) rolled oats (old-fashioned)
02 -
1/2 cup (50 g) almond flour
03 -
1/2 cup (125 g) creamy almond butter, unsalted
04 -
1/3 cup (80 ml) pure maple syrup
05 -
1 large egg
06 -
1 tsp vanilla extract
07 -
1/2 tsp almond extract
08 -
1/2 tsp baking soda
09 -
1/4 tsp fine sea salt
10 -
1 cup (125 g) fresh raspberries
11 -
1/3 cup (30 g) sliced almonds
# Instructions:
01 -
Stir the almond butter, maple syrup, egg, vanilla extract, and almond extract together in a large bowl until the mixture is smooth and glossy.
02 -
Add the oats, almond flour, baking soda, and salt. Stir until no dry streaks remain and a thick sticky dough forms.
03 -
Gently fold in the fresh raspberries with a rubber spatula, turning the bowl as you go. Some berries may break open and that is fine.
04 -
Drop 1/4-cup mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Press a few sliced almonds into the top of each mound.
05 -
Bake at 350°F (175°C) for 12 to 14 minutes, until the edges are set and lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
# Good to know:
01 -
Best stored in the refrigerator because of the fresh fruit.
02 -
Use a ripe but firm banana as an egg replacement for a vegan version, though texture will be softer.