Raspberry, Almond & Oat Breakfast Cookies Recipe

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large bowl, combine oats, whole wheat flour, almond meal, baking powder, and salt.

In a separate bowl, whisk together honey, applesauce, almond butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until combined.

Fold in dried raspberries and sliced almonds.

Scoop 2 tablespoons of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.

Bake for 12-15 minutes or until lightly golden brown.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.