They’re packed with nourishing ingredients to fuel you through your day.
We can all probably use a breakfast recipe for busy schedules and on-the-go eating.
These Oatmeal Almond Butter Breakfast Cookies check off the box for both of those needs.
Marta Rivera
Unfortunately, the lack of effort began to show in my overall health.
Healthy Cookies?
And when I say these cookies are packed with good stuff, Im not exaggerating.
Marta Rivera
Magnesium and manganese (found in the almond butter and rolled oats) are beneficial for bone health.
Theres vast amounts of protein and fiber in most of the ingredients (like the oats!
), as well.
Marta Rivera
Years later, its become a family favorite.
Its great, too, because children need many of the vitamins and nutrients found in this cookie.
What Is Wheat Germ?
Marta Rivera
Wheat germ is an ingredient that you may or may not be familiar with.
you might typically find it in the baking section of your supermarket.
If you are unable to locate it there, check the breakfast aisle near the oatmeal and grits.
Marta Rivera
Switch up Your Cookies With the Season
I enjoy altering this recipe to compliment the seasons.
Instead of using chocolate chips, I like switch it up and use dried fruits instead.
Blueberries, cranberries, cherries, or raisins are some of my favorites.
Marta Rivera
Just double-check youre using room temperature nut butter, which will incorporate much better into the dough.
I add a minute to the total bake time to check that theyre baked all the way through.
This is why I prefer freezing beforehand and baking to order, so to speak.
Marta Rivera
If you forget, just warm it for a few seconds in the microwave to soften.
Peanut butter or another nut butter can be substituted for the almond butter.
Line a sheet pan with parchment paper or a silicone baking mat.
Marta Rivera
With the mixer still on low, add the eggs, one at a time, to the bowl.
Scrape down the bowl after each egg is blended into the batter.
This helps the mixture to stay smooth and uniform.
Marta Rivera
Add the water to the bowl and mix on low until the batter no longer looks soupy.
Mix again for one minute to check that the flour is completely blended in.
Gradually add the chocolate chips to the dough.
Marta Rivera
Mix for 30 seconds more still on low speed.
Slightly flatten each cookie with the back of your scoop or measuring cup.
Store the cookies in an airtight container for up to 48 hours.
(See headnotes for freezing instructions.
