Almond Butter Breakfast Cookies Recipes
BREAKFAST COOKIES
Healthiest Breakfast cookies are packed with wholesome ingredients like rolled oats, pumpkin seeds, almonds, banana, cranberries, almond butter (or peanut butter), coconut and dark chocolate. With crispy edges and chewy centre, these vegan breakfast cookies are a perfect for a guilt free snack anytime.
Provided by Maria Doss
Categories Breakfast
Time 38m
Number Of Ingredients 12
Steps:
- Pre heat oven to 350°F and line a baking sheet with parchment paper.
- Add all group-1 ingredients into a large bowl and whisk until very smooth.
- Using a rubber spatula, stir in all group-2 ingredients, until well combined.
- Using a 1/4 cup measuring cup (or an ice cream scoop) portion mounds of cookie dough onto the parchment lined baking sheet, spacing evenly.
- Using the back of a spoon (greased with non stick cooking spray) or the bottom a measuring cup (greased with non stick cooking spray) or your fingers, flatten the cookies (to 2 1/2 - 3 inch circle). The cookies will not spread in the oven.
- Bake for 25 to 30 minutes, until the edges are deep golden (rotating pan halfway through baking).
- Place pan on a wire rack to cool completely.
Nutrition Facts : Calories 186 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 66 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ALMOND BUTTER BREAKFAST COOKIES
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.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 42
Number Of Ingredients 14
Steps:
- 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.
- On ungreased cookie sheets, drop dough by level measuring tablespoonfuls about 2 inches apart.
- 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 Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g
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