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Almond Butter Breakfast Cookies

 Almond Butter Breakfast Cookies
  • Prep 15 min
  • Total 50 min
  • Servings 42

Cookies for breakfast? When they’re full of good-for-you ingredients, it makes delicious sense. These sweet treats are all cookie, but made with oats, almond butter, flax and whole wheat flour. ...MORE+ LESS-

Happy Eats
April 22, 2015

Ingredients

1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1/4
cup unsalted almond butter
1
teaspoon vanilla
1
egg
3/4
cup Gold Medal™ whole wheat flour or whole wheat flour
2
tablespoons ground flax seed
1/2
teaspoon baking soda
1/2
teaspoon fine sea salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1 1/4
cups old-fashioned oats
3/4
cup dried cranberries, dried cherries or dried blueberries
3/4
cup chopped toasted almonds

Steps

Hide Images
  • 1
    Heat oven to 350°F. In large bowl, beat brown sugar, butter, almond butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, flax seed, baking soda, sea salt, cinnamon and ginger until well blended. Stir in oats, cranberries and almonds.
  • 2
    On ungreased cookie sheets, drop dough by level measuring tablespoonfuls about 2 inches apart.
  • 3
    Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store tightly covered.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!

    You know you're starting the day right when you have something sweet to bite into.

    If you want a breakfast treat full of good-for-you ingredients, these Almond Butter Breakfast Cookies will definitely hit the spot.

    Gather up the good stuff. Start with basic cookie ingredients like butter, brown sugar, an egg, vanilla and spices. Then plus it up with almond butter, whole wheat flour, ground flax seed, oats, dried cranberries and toasted almonds.

    Time to get mixing. In a large bowl, beat softened butter, brown sugar, almond butter, vanilla and an egg with an electric mixer on medium speed until creamy.

    Stir in flour, ground flax seed, some baking soda, sea salt, cinnamon and ginger until well blended. You can use white whole wheat or regular whole wheat flour. (If you only have all-purpose flour on hand, you can substitute that with good results.)

    Stir in old-fashioned oats, dried cranberries and toasted almonds. Dried cherries or dried blueberries are also delicious in these cookies.

    On ungreased cookie sheets, drop dough about 2 inches apart. Use a level measuring tablespoon so that cookies are the same size and bake evenly.

    Bake in 350°F oven for 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack.

    These mini cookies make a great grab-and-go breakfast. Wrap up a few and you’re good to go!

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