Raspberry Almond Breakfast Cookies
Serves: 24 cookies/12 servings
  • 2 ½ cups (250g/9 ounces) almond flour or finely ground almond meal
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup gluten free/vegan granola
  • 2 Tablespoons ground flaxseed
  • ½ cup unsweetened apple sauce
  • ¼ cup melted coconut oil
  • ⅓ cup water
  • 2 tablespoons maple syrup
  • 1 Tablespoon vanilla extract
  • 1 cup fresh or frozen raspberries
  1. Preheat oven to 350 degrees. Line two half sheet pans with silicone baking mats.
  2. In a large bowl whisk together the almond flour/meal, cinnamon, baking soda, salt, granola, and ground flaxseed.
  3. In a smaller bowl whisk mix together the apple sauce, melted coconut oil, water, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until blended.
  5. Fold in the raspberries.
  6. Place twelve small mounds of batter on one of the baking sheets using a 1 ounce ice cream scoop. Repeat with the other baking sheet.
  7. Bake in bottom part of the oven for a total of 20 minutes, rotating the baking sheets after 10 minutes (hallway through the baking time).
  8. Let the breakfast cookies cool for 20 minutes before removing them from the baking sheets.
Nutrition Information
Serving size: 2 cookies/2 ounces, Calories: 233, Fat: 15g, Saturated fat: 5g, Unsaturated fat: 10g, Trans fat: 0g, Carbohydrates: 18g, Sugar: 7g, Sodium: 308mg, Fiber: 5g, Protein: 8g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/raspberry-almond-breakfast-cookies/