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Oatmeal Almond Butter Breakfast Cookies
Oatmeal Almond Butter Breakfast Cookies
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Try these delicious Oatmeal Almond Butter Breakfast Cookies for a nutritious morning boost!
Ingredients:
  • 2 cups rolled oats (not quick-cooking oats)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup wheat germ
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups almond butter, room temperature (see Recipe Note)
  • 1 1/3 cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup water
  • 1 cup semi-sweet chocolate chips
Instructions:
  • Preparation: Preheat your oven to 350°F and line a sheet pan with parchment paper or a silicone baking mat.
  • In a large mixing bowl, blend the rolled oats, flours, wheat germ, baking soda, salt, and cinnamon together to create the dry mixture.
  • Prepare the cookie dough by combining almond butter, brown sugar, and vanilla extract in a stand mixer or using a hand mixer until smooth. Slowly add eggs one at a time, scraping down the bowl after each addition. Pour in water and mix until the batter thickens. Gradually incorporate the flour mixture into the batter, ensuring it's well blended. Lastly, add chocolate chips and mix until evenly distributed on low speed for 30 seconds.
  • Scoop the cookie dough onto a prepared sheet pan using a large 2-ounce ice cream scoop or a lightly greased 1/4 measuring cup. Gently flatten each cookie with the back of the scoop or cup.
  • Bake the cookies for 15 to 18 minutes, until they have golden brown edges and slightly puffed centers.
  • Let the cookies cool on the pan for about 5 minutes after baking. Once slightly cooled, transfer them to an airtight container for up to 48 hours. (Refer to headnotes for freezing guidelines.)

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