Food enthusiasts are raving about a recipe developer’s clever twist on the classic almond croissant, whipping it up into a healthy cookie form.
Emily Scott, known by her social media handle What I Ate For Breakfast, delighted fans with her simple and scrumptious breakfast cookie recipe that captures the taste of the beloved pastry.
With minimal hassle, these treats can be prepared ahead of time, batch cooked, or made last minute if you have some spare nuts laying around.
Emily managed to craft a healthier version of the treat by ditching added sugars, instead using banana for sweetness and texture, reports SurreyLive.
She wrote on Instagram: “ALMOND CROISSANT BREAKFAST COOKIES. Combining my breakfast cookies with the flavours of an almond croissant, what a dream.
“Soft, squidgy and absolutely delicious, if you like baked oats then you definitely need to try these oaty breakfast cookies. Easy to prepare, with no additional sugar – except for the icing sugar dusted on top.
“These cookies are ideal for making in bulk beforehand (the ingredients can easily be scaled up to batch cook) or for snacking on the move.”
Added convenience comes from being able to whip them up in an air fryer in under 15 minutes, presenting a tempting alternative for those who usually grab an almond croissant in their morning rush.
With 893 thumbs up and dozens of positive comments, Emily’s innovative recipe is already proving a hit among dessert aficionados.
One follower, Sirina, replied: “I made these for breakfast this morning in the air fryer so good.”
Jade said: “Oh I love the look of these, anything almond for me.”
Social media has been abuzz with eager foodies talking about Emily’s latest culinary delight.
Instagram user @thecurrycountess exclaimed, “I need to try these,” while @our_tribes_life lamented, “I wish smells could be sent over the internet!”
Adding to the chorus of approval, Ruth said: “Wow! Delicious and healthy.”
For those seeking a quick, simple, and nutritious baking treat, here’s how to whip up Emily’s Almond Croissant Breakfast Cookies.
Almond Croissant Breakfast Cookies
Ingredients
- 1 ripe banana
- 15g almond butter
- ½ tsp almond extract
- ½ baking powder
- 45 rolled oats
- 5g ground almonds
- Salt
- Flaked almonds
- Optional: maple syrup or honey
Method
Peel and mash the banana in a large bowl. Add the almond butter, almond extract, baking powder and a large pinch of sea salt, then mix together.
Optional: if you would like them to be sweeter you can add a drizzle of maple syrup or runny honey.
Add in the rolled oats and ground almonds (or omit the almonds & use 50g rolled oats if you prefer). Mix until combined.
Spoon the batter into found rounds in an air fryer basket lined with baking paper or on a lined baking tray. Scatter a handful of flaked almonds on top of each cookie.
Air fry at 180C or oven bake at 180C fan/200C for 12 to 14 minutes. Serve and dust with a little icing sugar, then enjoy!
