Date & Almond Breakfast Cookies
257 cal
15m prep · 15m cook
5 servings
Macro Breakdown
257
Calories (cal)
9
Protein (g)
31
Carbs (g)
12
Fat (g)
Fibre: 5g
Protein 17% Carbs 60% Fat 23%
Ingredients
Item
Weight
Cals
Rolled oats
150g
570
Medjool dates, pitted and chopped
80g
220
Almond butter
50g
300
Egg
55g
75
Flaked almonds
20g
120
Method
1
Preheat oven to 180°C and line a baking tray. In a bowl, combine rolled oats, chopped dates, almond butter, and egg. Mix well. Roll the mixture into 5 equal balls and flatten slightly on the baking tray. Top with flaked almonds. Bake for 12-15 minutes until golden. Let cool on the tray to firm up.