Almond Butter Breakfast Cookies

 

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® white 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

• 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.