Early morning flights seem to be a necessary evil of travel. I'm an early riser by nature, but heading to the airport at zero dark thirty throws off my entire routine including breakfast. I always prefer bringing a to-go breakfast from home versus trying to hunt down a healthy option at the airport. These little breakfast cookies are a perfect grab and go "treat" to keep you feeling full and meeting your daily fiber needs.
PrintAlmond 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
- ¼ cup maple syrup
- ¼ cup almond butter (the drippy kind)
- 1 egg
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- ¾ cup oat flour
- 1 cup oats
- 2 tablespoons psyllium husk
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ 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
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