Lemon Almond Breakfast Cookies
Chewy, tart, sweet, and nutty — these “breakfast cookies” have a lot to offer as a tote-along meal or snack. Lemon Almond Breakfast Cookies store well, travel well, and are better than an additive-filled “snack bar” for sure!
Servings: 12 Servings
Calories: 191kcal
A tote-along snack that stores well and travels well!
Ingredients
- 3/4 cup dates, dried and pitted
- 1/3 cup almond butter - no sugar added
- 1/2 cup Vanilla Greek yogurt - fat free
- 2 Lemons - juiced, and zested
- 1 cup oats - old fashioned, or flaked (not quick cooking)
- 1 cup all-purpose flour
- 1/2 cup slivered almonds
- 1/3 cup flax or hemp seeds
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
Instructions
- Preheat oven to 350 degrees (or 180 Celsius)
- Add dates to 1/3 cup water in a medium bowl. Microwave for 3 minutes, or until dates are softened. In a blender or food processor, add the softened dates, almond butter, yogurt, lemon zest from BOTH lemons, and the juice from ONE lemon. Blend until smooth. Set aside.
- Combine the remaining ingredients in a large bowl. Incorporate the date mixture and 1/4 cup water. Stir until all ingredients are thoroughly moistened.
- Using an ice cream scoop, scoop about 1/3 cup of batter and make 12 cookie batter mounds on a large parchment-lined baking sheet. Lightly flatten the cookies with a fork. Garnish the tops with slivered almonds (optional).
- Bake 10-12 minutes, or until the bottoms of your cookies are slightly golden. Cool on a baking rake.
Spa Index Kitchen Notes
Oranges and Dates go well together two -- substitute the zest and juice from one large orange, if you prefer!
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Cookie | Calories: 191 kcal (10%) | Carbohydrates: 28 g (9%) | Protein: 7 g (14%) | Fat: 7 g (11%) | Sodium: 6 mg | Potassium: 343 mg (10%) | Fiber: 5 g (21%) | Vitamin A: 50 IU (1%) | Vitamin C: 2.5 mg (3%) | Calcium: 110 mg (11%) | Iron: 2.2 mg (12%)