I realize my kids are healthy eaters. They know the best options for breakfast, and gobble up oatmeal, whole-grain muffins, etc without question. That said, these breakfast cookies are not just healthy, but delicious, too. In fact, they were eating these as regular cookies; hopefully, you and your family will like them as much.
The dough for the cookies is a little crumbly; it will stick together, I promise! Let it sit on the pan for a few before baking, and then once they are done in the oven, let them sit again. Once cool, they will be quite sturdy. We did bake some of the crumbly bits into a granola, too. The boys said the cookies were better but the granola was very good, too.
These cookies are easy to throw together, doubles easily, freeze well, and are perfect for a quick breakfast or snack on the go. You can make them with any nuts you want.
Almond Berry Breakfast Cookies (or Granola)
Makes 2 dozen
1 cup whole almonds, toasted
2 cup oats
1/3 - 1/2 almond flour (or almond meal)
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup maple syrup
1/2 cup heaping almond butter
1/4 cup coconut oil melted
1 banana, mashed
1 tsp vanilla extract
1 cup dried mixed berries (I soaked mine in boiling water for 10 minutes to make them a little softer)
about 1 cup chocolate chips
course salt, like Maldon
Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Add the whole almonds to a food processor. Process, about 5 seconds, until the nuts are in mostly small pieces. Add 1 cup oats, and continue processing until mixture is the consistency you like (the rougher you leave it, the chewier your cookies will be).
In a large bowl, combine the almond and oat mixture, 1/3 c. almond flour, salt and cinnamon in a large bowl. Set aside.
Combine the coconut oil, almond butter, maple syrup and mashed banana in a microwaveable container, and warm 60 seconds, then stir well. Repeat warming 30 seconds at a time and stirring well until smooth. Add the vanilla extract. Pour over the dry ingredients and mix well. Add dried fruit. Mix well. If the dough seems very wet, add the remaining almond flour, one spoonful at a time.
Using your hands, form 1 1/2 inch balls with the dough. Make sure to really squeeze the dough together so the cookies don’t fall apart. Lightly smash the balls into a disk shape and make a small well. Top each cookie with 5 chocolate chips.
Bake for 10 - 12 minutes, or until the tops start to turn brown. Remove from oven and let cool completely. Cookies will be quite fragile until cool. If you want, you can smear the chocolate chips to make a smoother filling.