Almond Crunch Breakfast Cookies
Prep time
Cook time
Total time
A whole grain, good for you breakfast cookie that crunchy on the outside and soft in the middle that tastes like sweet cranberries and almonds with a hint of banana.
Serves: 18 Cookies
  • 1 banana, mashed
  • 2 tbsp. maple syrup
  • ⅓ cup + 1 tbsp. almond nut butter
  • ½ tsp. almond extract
  • 3 cups Great Grains Cranberry Almond Crunch Cereal
  • 1 cup oat flour (oats processed into flour)
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper; set a side.
  3. In a bowl, add banana, maple syrup, almond butter and almond extract; mix until combined. Stir in Great Grains Cranberry Almond Crunch Cereal, mix until combined. Don't worry if the cereal breaks up. Stir in oat flour.
  4. With a large cookie scoop, scoop a heaping serving of cereal mixture (pack it tight into the cookie scoop) and place 1" inch apart onto prepared baking sheet.
  5. Bake in oven for 10 minutes or until the bottom of the cookie is lightly golden. Let cool on cookie sheet for a few minutes.
Note: To make oat flour, take one cup of rolled oats and place in a mini food processor and processor until a flour constancy.

Calories per cookie: 105, Fat: 4.5, Sodium: 23, Potassium: 56, Carbs: 15, Fiber: 2.3, Sugar: 5, Protein: 3.2
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at