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Oatmeal Almond Butter Breakfast Cookies

Oatmeal Almond Butter Breakfast Cookies
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2 cups rolled 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 light brown sugar, packed

2 teaspoons vanilla extract

2 large eggs

1/3 cup water

1 cup semi-sweet chocolate chips


Preheat your oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.

Combine the rolled oats, flours, wheat germ, baking soda, salt, and cinnamon together in a large mixing bowl. Set aside.

In the bowl of a stand mixer using the paddle attachment , mix the almond butter, brown sugar, and vanilla extract at low speed until smooth. With the mixer still on low, add the eggs, one at a time, to the bowl. Scrape down the bowl after each egg is blended into the batter. This helps the mixture to stay smooth and uniform. Add the water to the bowl and mix on low until the batter no longer looks soupy. Gradually add the flour mixture to the batter, stopping the mixer to scrape down the sides of the bowl. Mix again for one minute to make sure the flour is completely blended in. Gradually add the chocolate chips to the dough. Mix for 30 seconds more still on low speed.

Using a large ice cream scoop, or a lightly greased 1/4 measuring cup, scoop the dough onto your prepared sheet pan. Slightly flatten each cookie with the back of your scoop or measuring cup.

Bake for 15 to 18 minutes, or until the outer edges of the cookies are slightly browned and the centers are puffed.

Remove the pan from the oven and allow the cookies to cool slightly before enjoying. Store the cookies in an airtight container for up to 48 hours. (See headnotes for freezing instructions.