Oatmeal Almond Breakfast Cookies

Breakfast Cookies 1

Everyone loves cookies. Especially healthful ones you can eat for breakfast.

But first, let’s talk almond flour, shall we?

Many recipes use almond meal and almond flour interchangeably, but in my experience they’re not the same.

Almond meal, created by grinding almonds in a food processor or high-speed blender, is far coarser than store-bought almond flour, which is milled more finely.

If you’re trying to create something delicate or rolling out a pie dough, almond meal isn’t going to give you the texture you want. It will also require less liquid, so you’ll have to adjust – start off by reducing the wet ingredients by 1/4 cup, and you can always add in more liquids if you need.

Almond flour is lovely to work with, yet pricey. You can, however, whip up a batch of own almond flour at home on the cheap.

Save the leftover pulp from making almond milk and store it in the freezer. When you’ve amassed a bag or jar full, spread it out on a cookie sheet and stick it in the oven at its lowest temperature. When the pulp is dry, pulverize it into flour and then pat yourself on the back for reducing your food waste.

I paired my homemade almond flour with gluten-free oats to create this fantastic cookie that’s full of fibre, complex carbohydrates, protein and good fats – our breakfast power team of nutrients. No need to stop at the coffee shop for a muffin or a scone, ’cause these guys are filling and portable, too.

5.0 from 1 reviews

Oatmeal Almond Breakfast Cookies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free
Author:
Recipe type: Breakfast or Snack
Serves: 6
Ingredients
  • ¾ cup gluten-free rolled oats
  • ¾ cup almond flour
  • 3 tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ cup dried cranberries, roughly chopped into smaller bits
  • 2 tbsp cacao nibs, optional
  • ½ tsp cinnamon
  • pinch of salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put the rolled oats in a blender, food processor or spice grinder and pulse until the oats are ground into a meal. Dump the ground oats into a bowl and add the almond flour, cinnamon and salt. Mix well.
  3. Drop the coconut into the bowl and mash it into the flours with the back of a spoon. The mixture will be crumbly. Pour the maple syrup in and mix well.
  4. Stir in the cranberries and cacao nibs, if using.
  5. Line a baking sheet with parchment paper or a silpat. Using a ¼-cup measure, scoop the cookies onto the baking sheet and flatten them to about ½-inch thick (I used the back of my measuring cup to flatten them).
  6. Bake for 15 minutes. Makes six cookies.

 

16 Responses to Oatmeal Almond Breakfast Cookies

  1. Emma May 5, 2014 at 8:54 am #

    These look so yummy! Oat and almond flour are probably my favourites to use in baking too :)
    Thanks for sharing.

  2. Lynn May 6, 2014 at 5:51 pm #

    Just made them. Delicious!

    Thank You Sondi!

    • Sondi May 6, 2014 at 6:08 pm #

      Awesome! I get so excited when people make my goodies right after I post the recipe.

  3. Pam May 7, 2014 at 6:44 pm #

    I get mine at Trader Joes but I don’t know if its almond flour or meal…

    • Sondi May 11, 2014 at 1:33 pm #

      It should say on the package, no?

  4. pirzada May 11, 2014 at 6:12 pm #

    Hi
    could you substitute death balance soy shortening instead of the coconut oil?
    Thanks

    • Sondi May 12, 2014 at 12:05 am #

      I don’t know if Earth Balance would work in here. I’d recommend using coconut oil – it’s a much better option than fake vegan shortening.

      • pirzada May 13, 2014 at 8:20 am #

        Thanks. I’ll make these today.

  5. Nicole @ Waterloo, with Love May 13, 2014 at 6:21 pm #

    I stumbled upon your blog on FBC, and am so glad I did! The cookies look divine! :)

    • Sondi May 13, 2014 at 7:34 pm #

      Many thanks, Nicole. These cookies are pretty divine, if I do say so myself. Yay for FBC and how it connects us bloggers!

  6. puree juice bar May 14, 2014 at 1:31 pm #

    These. Sound. AH-MAZING.

    • Sondi May 14, 2014 at 4:20 pm #

      They are. You must make them!

  7. pirzada May 14, 2014 at 9:01 pm #

    Just made these and they’re gone. Thanks for posting this delicious recipe. My son has food allergies and this recipe was perfect for him.

    • Sondi May 14, 2014 at 10:10 pm #

      You’ll have to make a double batch next time.

  8. elisabeth October 20, 2014 at 3:43 pm #

    can I use any other flour that isnt almond flour? for people with nut allergies.

    • Sondi October 20, 2014 at 4:25 pm #

      Yes, absolutely! You could try grinding sunflower or pumpkin seeds instead.

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