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Almond Butter Breakfast Cookies

Celeste @The Whole Serving
Servings 35


  • 1 cup gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 tablespoons natural cane sugar
  • 1/4 teaspoon salt
  • 1 1/3 cup old-fashioned oats
  • 2/3 cup almond butter
  • 2/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil
  • 1/2 cup almonds roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup coconut flakes
  • 1 cup powdered sugar
  • 1 1/2 tablespoons almond milk
  • 2 tablespoons almond butter


  • Pre-heat oven to 350 degrees and line a shallow baking pan with parchment paper.
  • Place the flour, baking soda, baking powder,sugar, salt and oats in a medium bowl, whisk to combine and remove any lumps.
  • Add the almond butter, applesauce, maple syrup, vanilla, and coconut oil to the flour mixture, mix until well combined.
  • Add in the remaining ingredients and combine until well incorporated.
  • Using a mellon scoop or spoon, scoop up about 2 tablespoons of the dough and place on baking pan. If you want a flat cookie simply flatten with your fingers before baking.
  • Bake for 12 to 15 minutes.
  • This part is totally optional -- While cookies are baking, mix together the powdered sugar, almond milk until well combined. Add the almond butter and mix until mixture is smooth and creamy.
  • Allow cookies to cool before drizzling glazing over cookies.
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