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Almond Breakfast Cookies

Almond Breakfast Cookies

Ingredients

  • 1 egg
  • 1/4 cup almond oil
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup crispy rice cereal
  • 3/4 cup sliced almonds, roasted
  • 1/2 cup Grape Nuts® or other natural whole grain, wheat and barley cereal
  • 3 tablespoons wheat germ
  • 3 tablespoons whole-wheat flour

Directions

Preheat oven to 300°F.  Whisk together egg, almond oil, honey, salt and cinnamon in a large bowl.  Add remaining ingredients and stir with a wooden spoon.  Drop dough by rounded teaspoons about 2 inches apart on a lined baking sheet.  Bake 15 minutes, or until edges are firm.  Let cool completely before removing from sheet.  Serve, or store airtight up to one week.

To roast almonds: 
Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Nutritional Analysis

Calories 75
Carbohydrate 7g
Protein 2g
Total Fat 5g
Saturated Fat 0.4g
Monounsaturated Fat 3g
Polyunsaturated Fat 1g
Cholesterol 8mg
Fiber 1mg
Calcium 13mg
Magnesium 19mg
Potassium 58mg
Sodium 54mg
Vitamin E 2.2mg

*Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California