Healthy Oatmeal Breakfast Cookies with Granola

These kid-friendly healthy breakfast cookies use granola for added crunch! They're gluten free and egg free, made in one bowl and are great for busy mornings!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings Cookies

Calories 208kcal

Author FoodFaithFitness

Ingredients

1/4 Cup Slivered almonds
1/4 Cup Unsweetened coconut flakes
1/2 Cup Natural almond butter
1/4 Cup Honey
1/4 Cup Unsweetened applesauce
1/2 tsp Almond extract
1/2 Cup + 2 Tbsp Quick oats (not old fashioned)
1/2 Cup Udi's Gluten Free Vanilla Granola
1/4 Cup Cacao nibs
Pinch of salt

Instructions

Preheat your oven to 400 degrees. Spread the almonds onto a small baking sheet, and the coconut flakes onto a separate sheet. Bake until they are both golden brown, about 5-8 minutes for the almonds and only 2-3 minutes for the coconut. They both burn quickly, so watch closely! Once toasted, reduce the heat to 325 degrees and line a cookie sheet with parchment paper, or a silpat.
In a large bowl, whisk together the almond butter, honey, applesauce and almond extract until smooth and creamy.
Add in the quick oats, granola, cacao nibs, pinch of salt and the toasted almonds and coconut. Stir until well mixed and a sticky, thick dough forms.
Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press the cookies out about 1/3 inch thick. Make sure to use the fork to press in the sides around the cookie to make sure they stick together.
Bake at 325 degrees until the edges are golden and the top of the cookie feels "set," about 23-24 minutes. Let cool COMPLETELY on the pan.
DEVOUR!

Nutrition