Almond Butter Breakfast Cookies

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.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

 

About 42 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.
Makes About 42 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you use salted almond butter, omit the sea salt.
Make ahead and freeze for longer storage. Cookies can be frozen for up to 2 months. Thaw before eating.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 65mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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