Breakfast Cookies.


A couple of nights ago I decided to whip up some cookies after dinner. I have all kinds of nuts stored in the refrigerator and decided to make a cookie with almonds and oatmeal.

So off I went to search for Oatmeal Almond cookie recipes. This one was the first search result and after reviewing a few more recipes, I decided these would be good since I had all the ingredients on hand. I have been having a couple for breakfast with my coffee. They taste pretty great and are a nice homemade substitute for a granola bar.


1 1/2 cups rolled oats
1 cup whole-wheat pastry flour
1/4 teaspoon cinnamon (or more to taste, I used almost 1/2 teaspoon)
1/4 teaspoon sea salt
1/2 cup maple syrup, preferably Grade B
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup chopped raw almonds (I chopped up sliced almonds)
1/3 cup semisweet chocolate chips

Preheat oven to 350° F.

Combine the oats, flour and salt in a large bowl. Combine the syrup, butter and vanilla extract in a separate medium bowl. Add the wet ingredients to the dry mixture and mix well. Stir in the nuts and chips.

Scoop generous tablespoons onto parchment lined cookie sheets and use your moist hands to form the dough into flattened cookies on the prepared baking sheet. Bake for 15 to 20 minutes or until the edges turn golden. Transfer to a rack to cool.

Adapted from Feeding the Whole Family, by Cynthia Lair


One thought on “Breakfast Cookies.

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