Raspberry Almond Oat Breakfast Cookies Recipe
Introduction
Start your morning with these delightful Raspberry Almond Oat Breakfast Cookies. They combine wholesome oats, crunchy almonds, and sweet raspberries, making a perfect grab-and-go breakfast or snack.
Ingredients
- 1 ½ cups oats
- ½ cup almonds, chopped
- 1 cup fresh raspberries
- ¼ cup honey
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the oats, chopped almonds, fresh raspberries, and honey until well combined to form the cookie dough.
- Step 2: Place spoonfuls of the mixture onto a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until the edges turn golden brown.
- Step 3: Remove from the oven and let the cookies cool completely on a wire rack before enjoying.
Tips & Variations
- Use frozen raspberries if fresh are not available, just thaw and drain excess moisture before mixing.
- Swap almonds for walnuts or pecans for a different nutty flavor.
- Add a pinch of cinnamon for extra warmth and complexity.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. To reheat, warm gently in the microwave for 10-15 seconds or enjoy them cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener instead of honey?
Yes, maple syrup or agave nectar can be used as alternatives to honey for a similar sweetness and texture.
Are these cookies suitable for a gluten-free diet?
They can be, if you use certified gluten-free oats and ensure all other ingredients are gluten-free.
PrintRaspberry Almond Oat Breakfast Cookies Recipe
These Raspberry Almond Oat Breakfast Cookies are a wholesome, delicious way to start your day. Made with hearty oats, crunchy almonds, sweet raspberries, and natural honey, these cookies provide a nutritious breakfast option that’s both convenient and satisfying. Perfect for meal prepping or a grab-and-go morning treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup chopped almonds
Wet Ingredients
- 1 cup fresh raspberries
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your cookie dough is prepared.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped almonds, salt, and baking powder. Stir to distribute ingredients evenly.
- Prepare Wet Ingredients: In another bowl, whisk together the egg, honey, and vanilla extract until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until everything is just combined. Gently fold in the fresh raspberries to avoid breaking them too much.
- Shape Cookies: Using a spoon or cookie scoop, drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the cookies are golden around the edges and set in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and achieve the perfect texture.
Notes
- For extra chewiness, slightly underbake the cookies by 1-2 minutes.
- Fresh or frozen raspberries can be used; if using frozen, do not thaw to prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make it vegan, substitute the egg with a flax egg and use maple syrup instead of honey.
Keywords: breakfast cookies, healthy breakfast, raspberry almond cookies, oat cookies, homemade breakfast snacks
