Chocolate Cherry Almond Breakfast Cookies
This post is sponsored by Bob’s Red Mill.
Good morning to you my friends! I hope you are bright eyed and bushy tailed because today we are starting the day off on an excellent note. In the form of these chocolate cherry almond breakfast cookies!
I think we can all agree that cookies + chocolate for breakfast = a very good morning indeed. Yes? Yes!
Although, if we are being completely honest, I feel like I should admit that I tend to enjoy these cookies as an afternoon snack. Because I am slightly obsessive when it comes to my weekday breakfast and can’t even fathom eating something other than a) toast with almond butter, b) a green smoothie or c) this roasted strawberries and cream steel cut oatmeal. Heaven forbid I shake things up. That would be utter madness (I mayyyy or may not be a tad bit uptight when it comes to my food, eh?).
But anyway! No matter when you enjoy these breakfast cookies, I guarantee that you will find them delicious.
They are hearty, thick and packed with so much goodness, like dried cherries, dark chocolate, sliced almonds, pepita seeds! Oh and some cocoa powder too. So really, these are double chocolate breakfast cookies. <— We are so winning at this breakfast thing.
They are naturally sweetened with mashed banana and some honey, AND are 100% freezer-friendly. Make a batch (or two!) over the weekend when you have time and then enjoy throughout the week.
So, these delightful breakfast cookies are coming at you once again in partnership with Bob’s Red Mill. Which I’m pretty sure you know by now is one of my very favorite brands to use in the kitchen (whether sponsored or not!).
And today we are using PLENTY of their wholesome gluten free old fashioned rolled oats. An absolute pantry staple, in my humble opinion. They give these cookies so much staying power and really help to fill you up, as well as contribute to the perfect texture in the finished product.
Tips & Tricks For These Chocolate Cherry Almond Breakfast Cookies
- If needed for your diet, be sure to use dairy free chocolate chips (or chopped chocolate would also work!).
- You can absolutely play around with the mix-ins if desired, just don’t change the total amount (to ensure the cookies bake up correctly!).
- As written, the cookies are on the larger side, which I prefer as it gives them great staying power. But! You could definitely make them smaller. If you go this route, I would keep an eye on them in the oven and check a bit earlier to see if they are done.
- Are you feeling breakfast cookies as much as I am? Then you should also check out these banana bread breakfast cookies! Because two kinds of cookies are always better than one, am I right or am I right?
- And lastly, I mention this down in the recipe, but I HIGHLY recommend using a large / muffin sized cookie scoop here. The “dough” is on the wetter side and the scoop makes it much easier when dropping onto the baking sheet!
So, what are you waiting for? It’s time to go make some cookies for breakfast!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 ½ cups Bob’s Red Mill Old Fashioned Rolled Oats, divided
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅔ cup well mashed banana (about 2 medium very ripe bananas)
- ¼ cup honey
- 1 large egg, lightly beaten
- 2 tablespoons grapeseed oil (or another neutral oil)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons pepita seeds
- ⅓ cup sliced almonds
- ⅓ cup dried cherries, chopped
- ⅓ cup dark chocolate chips
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- Add 1 ½ cups of the rolled oats to the bowl of a food processor. Process until finely ground. Transfer to a large bowl. Add in the remaining 1 cup oats, the cocoa powder, cinnamon, baking powder and salt. Mix until well combined. In a medium bowl, add the mashed banana, honey, egg, oil, vanilla extract and almond extract. Whisk until well combined. Add the wet ingredients to the bowl with the dry and mix until combined. Fold in the pepitas, almonds, cherries and chocolate.
- Scoop about ¼ cup of dough and drop onto the prepared baking sheet (I highly recommend a muffin-sized cookie scoop here!). Gently flatten the cookies to about 2 ½ to 3 inches wide. Bake for about 14 to 16 minutes, until set. Remove from the oven and let cool completely directly on the baking sheet.
I personally think these cookies are best when enjoyed warm! Either freshly made or just popped into the microwave for a few seconds - the chocolate gets slightly melt-y and so delicious!!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 150 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 19mg Sodium: 87mg Carbohydrates: 20g Fiber: 2g Sugar: 15g Protein: 2g
This post is sponsored by Bob’s Red Mill. However, all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I love!