How to Make Delicious Strawberry Almond Butter Breakfast Cookies (2024)

These delicious Strawberry Almond Butter Breakfast Cookies are a healthy source of protein for breakfast. Made with only 5 simple ingredients, including almond butter and freeze-dried strawberries, you can whip them up in minutes! Great for on-the go breakfasts, snacks, or festive Valentine’s Day treats. My kids loved them, and I’m sure yours will too!

How to Make Delicious Strawberry Almond Butter Breakfast Cookies

I’m always looking for fun ways to sneak in extra nutrition on the run, especially for my girls who never want to eat breakfast before school. They do like muffins (which are usually just empty calories) so I try to make healthier versions of things I know they’ll probably eat.

Recently, I came across this article with 3 different nut butter based cookie/protein bar recipes. So I used it as inspiration and created these absolutely delicious Strawberry Almond Butter Breakfast Cookies. My girls loved them! And I was very excited to have such an easy and healthy #MomWin!

Recipe Tip:

The secret to this recipe is using freeze-dried strawberries.

They’re chewy. They’re tangy. They’re addictive. And they create a rich strawberry flavor.

I get my freeze-dried strawberries at Trader Joe’s in the trail mix/nuts section. If you like this recipe, be sure to try my other favorite recipes using freeze-dried strawberries, such as my Strawberry Chocolate Chip Cookies, or my Strawberry Unicorn Fudge.

Click here for the full STRAWBERRY Chocolate Chip Cookie Recipe.

Sooo yummy….

Sooo good. Click here for this Magical STRAWBERRY Unicorn Fudge recipe.

Strawberry Almond Butter Breakfast Cookies

Ingredients:

Makes: About 15 cookies

1 Cup Almond Butter

1 Cup Light Brown Sugar

1 egg

½ cup freeze-dried strawberries

¼ cup strawberry jelly

Directions:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. Chop the freeze-dried strawberries and set aside.
3. Add the almond butter, brown sugar, and egg to your mixing bowl and beat on medium speed until well blended.
4. Next, add the chopped freeze-dried strawberries and mix on low until well incorporated.
5. Scoop out tablespoon-sized balls of dough and place on the parchment paper covered baking sheet.
6. Then, take your thumb and make a small indentation in the center of the cookie. Be careful, the dough is a little crumbly. You may have to mush it back together a little. And yes, this is the technical French culinary version of the word mush 😉
7. Bake at 350 for 10 minutes. When you pull the cookies out of the oven, let them rest for 2 minutes then transfer to a wire cooling rack.
8. Wait about 5 or 10 minutes until cool then add ½ teaspoon of jelly to the indented center of each cookie.
9. Enjoy!

Strawberry Almond Butter Breakfast Cookies Recipe Card