We baked the flavors of the classic almond croissant into Michele's Breakfast Nook Almond Croissant Granola, and now you can bake that deliciousness into these hearty breakfast cookies! Crafted with plenty of whole grain oats, almonds, and almond butter, these dense, flour-less cookies provide satisfying energy to keep you going all morning long. They’re filling enough to stand in for breakfast, sturdy enough for on-the-go snacking, and just indulgent enough to feel like a treat. No café line required!
Makes 8 Cookies
Ingredients:
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup almond butter
1 cup rolled oats
¼ tsp salt
3/4 cup sliced almonds, divided
1 cup Michele's Breakfast Nook Almond Croissant Granola
Optional: Powdered sugar for sifting garnish
Directions;
- Preheat oven to 350 degrees.
- In a large bowl, combine brown sugar, vanilla, cinnamon, salt, granola, oats, 1/2 cup of almonds (reserve the remaining quarter cup), eggs, and almond butter. Mix using a spatula till combined.
- Portion four tablespoons worth of dough per cookie onto a nonstick sheet tray. Top each portion with the remaining sliced almonds.
- Bake for 22 minutes and they should have a light, golden color.
- Allow to cool for 45 minutes. If you choose, sift powdered sugar over cooled cookies just before serving for a sweet topping.
Storage:
The cookies can stay fresh at room temperature for up to 3 days and refrigerated for 7 days. Freeze up to two months. If garnishing with powdered sugar, for the best results, do so after removing from freezer, not before freezing.
