Description
Start your morning with a batch of oatmeal almond butter breakfast cookies—a delicious, healthy, and portable way to fuel your day. Packed with hearty oats, creamy almond butter, and a hint of cinnamon, these cookies are perfect for busy mornings or a guilt-free snack. They’re soft, chewy, and studded with chocolate chips for a touch of indulgence.
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)
- 1 1/3 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup water
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix the dry ingredients:
In a large bowl, combine the rolled oats, all-purpose flour, whole wheat flour, wheat germ, baking soda, salt, and cinnamon. Mix well and set aside. - Prepare the wet ingredients:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the almond butter, brown sugar, and vanilla extract on low speed until smooth and creamy. - Add the eggs and water:
With the mixer running on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Gradually pour in the water and mix until the batter is no longer soupy. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined. Scrape down the sides of the bowl to ensure even mixing. - Add the chocolate chips:
Fold the chocolate chips into the dough until evenly distributed. - Scoop the cookies:
Use a 2-ounce ice cream scoop or a lightly greased 1/4 measuring cup to portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Slightly flatten each cookie with the back of the scoop or measuring cup. - Bake the cookies:
Bake in the preheated oven for 15–18 minutes, or until the edges are golden brown and the centers are puffed. - Cool the cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 48 hours. For longer storage, freeze the cookies in a resealable bag for up to three months.
- Customizations: Add 1/2 cup of dried fruit, nuts, or shredded coconut to the dough for extra texture and flavor.
- Gluten-Free Option: Substitute the all-purpose and whole wheat flours with a gluten-free flour blend.
- Chilling Tip: If your dough is too sticky, refrigerate it for 15–20 minutes before scooping.
- Reheating Tip: Warm the cookies in the microwave for 10–15 seconds to enjoy that fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American