Enjoy one of these hearty breakfast cookies with your favorite cup of coffee or tea and savor the precious minutes before the demands of the day begin. I reworked the Silver Palate recipe I made a few weeks ago and created a whole wheat version with reduced sugar and butter. I am trying to make more bake goods with all whole wheat flour and the least amount of butter and sugar as possible without compromising taste. I am happy to report that the end result was a tasty and satisfying cookie you could enjoy any time of the day in moderation without the guilt.
The whole wheat flour and oatmeal gave this cookie a rich texture and taste. The chocolate chips and dry roasted salted almonds together create that perfect salty sweet taste that many of us need to feel sane.
These breakfast cookies have found a permanent spot in my menu repertoire.
Oatmeal Breakfast Cookies With Chocolate Chips and Almonds
**These breakfast cookies actually taste better if consumed the next day.
Servings: 21 cookies
Oven Temperature: 375°F
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 1/2 tablespoons milk
1 stick unsalted butter
1 teaspoon vanilla
1 3/4 cup Thick and Rough Oatmeal
1/3 cup sugar
1/3 cup brown sugar – (packed)
6 ounces chocolate chips
1/4 cup chopped almonds
1. Stir together the flour, baking powder, and salt in a bowl and set aside.
2. Mix together softened butter, both sugars, egg, milk, and vanilla until well blended.
3. Gradually add in the flour mixture.
4. Gradually add in chocolate chips and nuts.
5. Drop by heaping tablespoons onto cookie sheet and bake for 10 minutes.
Approximate Nutrition Facts
Serving size: 1/21 of a recipe (1.5 ounces). 1 cookie
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Total Fat 8.7g
Saturated Fat 4.5g
Total Carbohydrates 23.28g