Breakfast Cookies


3 c dry old-fashioned oats
1 c white whole-wheat flour
2 tsp ground cinnamon
½ tsp baking soda
1 large egg
1/3 c coconut oil
1 c light brown sugar
¼ c low-fat or plant-based milk
1 tsp almond estract
½ c dried tart cherries
½ c sliced almonds


  1. Preheat oven to 350 degrees F. Line two large sheet pans with parchment paper.
  2. Stir oats, flour, cinnamon, and baking soda in a medium bowl.
  3. In a large bowl, beat egg, and whist oil, sugar, milk, and almond extract.
  4. Add dry ingredients to the wet ingredients and stir until moistened. Add cherries and half the almonds toward the end of the mixing.
  5. Drop ¼ c scoops of dough onto pans, at least 2 inches apart. Sprinkle with remaining almonds on top. Pat to flatten slightly.
  6. Bake until golden, about 16 min.
  7. Cool completely and story up to 1 week.