Cookies for Breakfast!

Whole-Grain Breakfast Cookies

cookies

(Recipe adapted from allrecipes.com, though we made some modifications.)

Ingredients

Directions

  • Prep 25 min

  • Cook 10 min

  • Ready In 50 min

  1. Preheat oven to 375 degrees F.  Line baking sheets with parchment paper.
  2. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax DSC_0402meal, baking soda, salt, and cinnamon until thoroughly combined.
  3. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).DSC_0408
  4. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
  5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.baking rack
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2 responses to “Cookies for Breakfast!

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