Almond Raspberry Breakfast Cookies
Bursting with raspberry and almond flavors, these "cookies" help ebb sweet tooth cravings while providing heart healthy fiber. Take on the go for a mid-morning snack or partner with yogurt or eggs for a filling breakfast.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 20 cookies 1x
Ingredients
Scale
- 1 cup raspberries
- 1/4 cup maple syrup
- 1/4 cup almond butter (the drippy kind)
- 1 egg
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 3/4 cup oat flour
- 1 cup oats
- 2 tablespoons psyllium husk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup slivered almonds
Instructions
- Preheat oven to 350 degrees
- Mash raspberries until a jam like consistency. Mix together mashed raspberries, maple syrup, egg, almond butter, vanilla, and almond extract.
- Add oat flour, oats, psyllium, cinnamon, baking soda, salt and almonds to wet ingredients and mix until just combined
- On a large parchment lined baking sheet, with a large cookie scoop make 20 cookies.
- Bake for 12 minutes. Cookies should be set on the outside but soft on inside.
- Refrigerate for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 4 g
- Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g