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Making Raspberry Almond Breakfast Cookies is simple and fun. Here’s what you need: - 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut sugar - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1/4 cup almond butter - 1/4 cup maple syrup - 1/2 cup fresh raspberries - 1/4 cup sliced almonds - Optional: 1 tablespoon chia seeds Each ingredient adds a special touch. Almond flour gives a nutty flavor and soft texture. Rolled oats add heartiness, while coconut sugar offers a hint of caramel. Baking soda helps the cookies rise, and salt balances the sweetness. Vanilla extract brings warmth, while almond butter adds richness. Maple syrup sweetens and binds the mix. Fresh raspberries create juicy pockets of flavor. Sliced almonds give a nice crunch. If you choose to add chia seeds, they boost nutrition and add a slight crunch. This mix leads to delightful cookies. For the full recipe, check out the detailed instructions. You’ll love how easy it is to make these tasty breakfast treats! - Preheat your oven to 350°F (175°C). This helps the cookies bake evenly. - Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. - In a large bowl, combine almond flour, rolled oats, coconut sugar, baking soda, and salt. - Make sure to mix well. This ensures every bite is tasty. - In another bowl, whisk together almond butter, maple syrup, and vanilla extract. - Aim for a creamy consistency. This will blend nicely with the dry mix. - Pour the wet mixture into the dry ingredients. Stir until just combined. - Gently fold in the fresh raspberries. This keeps them whole and juicy. - Use a cookie scoop or tablespoon to drop dough onto the baking sheet, space them about 2 inches apart. - Flatten the tops slightly. The cookies won’t spread much while baking. - Bake in the preheated oven for 12-15 minutes. Look for golden brown edges. - Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Serve these delightful cookies on a wooden platter, and enjoy with a glass of almond milk for a perfect start to your day. For the full recipe, check the earlier section. - Achieving the right texture: The key to perfect cookies is the right mix. Use almond flour for a soft, chewy bite. This flour keeps the cookies moist and adds a nutty flavor. Make sure to measure it accurately for the best results. - Preventing overmixing: When you mix the wet and dry ingredients, do it gently. Stir until just combined. This keeps the cookies light and fluffy. If you overmix, they can turn dense and tough. - Visual appeal suggestions: To make your cookies pop, serve them on a bright plate. Add fresh raspberries and sliced almonds on top. This creates a lovely contrast. It makes the cookies look as good as they taste. - Pairing ideas with drinks: Enjoy these cookies with almond milk or herbal tea. The flavors blend well and make a nice breakfast combo. You can also serve them with yogurt for a healthy twist. - Alternatives for almond flour: If you can’t find almond flour, try using oat flour or coconut flour. These options work well, but you may need to adjust the liquid. Each flour absorbs moisture differently. - Sweetener options: If coconut sugar isn’t available, use brown sugar or honey. Both will keep the taste sweet but change the texture slightly. Honey adds more moisture, while brown sugar creates a richer flavor. Use these tips to enhance your Raspberry Almond Breakfast Cookies. You’ll impress both friends and family with your baking skills! For the full recipe, check out the details above. {{image_2}} To make your Raspberry Almond Breakfast Cookies even more exciting, try adding different nuts and seeds. You could include: - Chopped walnuts for a rich taste. - Pecans for a buttery flavor. - Pumpkin seeds for crunch and nutrition. You can also spice things up with a pinch of cinnamon or nutmeg. These spices add warmth and depth to each bite. For those with dietary needs, these cookies can easily fit. To make them gluten-free, swap almond flour with a gluten-free blend. If you prefer vegan options, replace almond butter with sunflower seed butter. Use maple syrup for sweetening, as it’s plant-based. You can switch up the berries based on the season. In summer, use blueberries or strawberries for a fresh twist. During the holidays, why not add some dried cranberries or festive spices like ginger? These simple changes can transform your cookies into new treats for every season. For the full recipe, check out the earlier section. To keep your Raspberry Almond Breakfast Cookies fresh, store them in an airtight container. This will help maintain their chewy texture. You can use a glass jar or a plastic container with a tight lid. Place a piece of parchment paper between layers if you stack them. This prevents sticking. Make sure to store them in a cool, dry place. Freezing cookies is a great way to save leftovers. To freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until solid. Next, transfer them to a freezer bag or container. Remove as much air as possible. For thawing, take them out and let them sit at room temperature for about 15-20 minutes. You can also warm them in the oven for a few minutes. Raspberry Almond Breakfast Cookies stay fresh for about 5 days at room temperature. If stored properly in the fridge, they can last up to a week. Signs of spoilage include a dry texture or an off smell. If you see mold, throw them away. Enjoy your cookies while they are at their best! For the full recipe, check the earlier section. Raspberry Almond Breakfast Cookies have a sweet and nutty flavor. The almond flour gives a soft, rich base. The coconut sugar adds a subtle caramel note. Fresh raspberries burst with tartness in every bite. Sliced almonds give a crunch that balances the softness. Together, these flavors create a delightful morning treat. You can tell the cookies are done by looking at their edges. They should be golden brown. The center might look a bit soft, but that’s okay. When you touch them lightly, they should feel firm, not doughy. Let them cool on the sheet for five minutes to set. Yes, you can use frozen raspberries. They may make your dough wetter. Thaw and drain them first to reduce excess moisture. This helps prevent soggy cookies. Keep in mind that frozen raspberries may break more easily. Handle them gently when folding into the dough. You can make these cookies healthier in a few ways. Use less coconut sugar or replace it with a natural sweetener like stevia. Swap almond butter for a lighter option, like peanut butter. Adding chia seeds boosts fiber and omega-3s. You can also use whole oats for more nutrition. Check out the Full Recipe for more ideas! In this post, we explored how to make delicious Raspberry Almond Breakfast Cookies. We covered the simple ingredients, step-by-step instructions, and helpful tips for success. You can make variations to suit your taste and dietary needs. Proper storage will keep them fresh and tasty. Enjoy baking these cookies for a satisfying and healthy treat any time. You’ll love how easy and fun they are to make!

Raspberry Almond Breakfast Cookies

Start your day deliciously with these Raspberry Almond Breakfast Cookies! Made with almond flour, fresh raspberries, and wholesome ingredients, these cookies are not only tasty but nutritious too. Perfect for a quick breakfast or a healthy snack, they come together in just 30 minutes. Click through to discover the easy recipe and impress your mornings with these delightful treats! Enjoy the delightful blend of almond and raspberry flavors!
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Ingredients
  

1 cup almond flour

1/2 cup rolled oats

1/4 cup coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup almond butter

1/4 cup maple syrup

1/2 cup fresh raspberries

1/4 cup sliced almonds

Optional: 1 tablespoon chia seeds

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the almond flour, rolled oats, coconut sugar, baking soda, and salt. Mix well.

      In another bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth and creamy.

        Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

          Gently fold in the fresh raspberries, sliced almonds, and chia seeds if using, being careful not to break up the raspberries too much.

            Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten the tops slightly with the back of a spoon or your fingers, as they won’t spread much during baking.

                Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

                  Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                      - Presentation Tips: Serve the cookies on a wooden platter and garnish with a few extra fresh raspberries and sliced almonds for visual appeal. Enjoy with a glass of almond milk for a complete breakfast!