Serving Details
- Serves: 6
- Yield: 12 cookies
- Best Served: At room temperature, for breakfast or snacking
Recipe Description
Raspberry, Almond & Oat Breakfast Cookies from The Cook Book are soft, chewy, and naturally sweetened. These nutrient-rich cookies combine tart raspberries, crunchy almonds, and hearty oats for a wholesome breakfast or mid-morning energy boost. They’re easy to bake, freezer-friendly, and made with no refined sugar — a perfect guilt-free grab-and-go option.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 ripe banana, mashed
- 1 egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 ½ cups rolled oats
- ½ cup ground almonds (almond flour)
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup fresh or frozen raspberries
- ¼ cup flaked almonds
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix mashed banana, egg, maple syrup, and vanilla.
- Add oats, ground almonds, baking powder, and salt. Mix until combined.
- Gently fold in raspberries and flaked almonds.
- Scoop tablespoon-sized amounts of mixture onto the tray, flattening slightly.
- Bake for 12–15 minutes or until golden around the edges.
- Cool on tray for 5 minutes, then transfer to wire rack to cool completely.
Nutritional Information (Per Cookie)
- Calories: 110
- Protein: 3g
- Carbohydrates: 13g
- Fat: 5g
- Fiber: 2g
- Sugar: 4g (natural)
FAQs
Can I make these cookies vegan?
Yes — replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water, rested for 10 minutes).
Can I use other fruits?
Yes — blueberries, diced apple, or chopped dried fruit work well.
How long do they last?
Store in an airtight container for up to 4 days, or freeze for up to 1 month.
Can I add chocolate chips?
Definitely! Add 2–3 tablespoons of dark chocolate chips for a richer twist.
