Breakfast cookies

Sunday, January 09, 2011

We have a local bakery that makes really good breakfast cookies. The whole idea of a cookie that is intended to be eaten for breakfast is, in my opinion, brilliant. I love cookies and I love breakfast- what could be better than a breakfast cookie?

This recipe makes about 10-12 cookies that are pretty low in sugar and fat but still taste great. My kids love them too!

Breakfast Cookies
Makes 10-12 cookies

2 Tbsp ground flax seeds
1/4 cup water
1 cup whole wheat pastry flour
1/2 cup oat flour (process 1/2 cup rolled oats in a blender or food processor until they resemble the texture of a course flour)
1/4 cup of another flour (I used kamut. You can get creative or just use more whole wheat!)
1/2 cup cereal (try raisin bran, Kashi, bran flakes, cranberry nut flakes, etc.)
1/4 cup raisins or dried cranberries (or a combo)
1/4 cup each finely chopped walnuts and pecans
1/2 tsp cinnamon
2 Tbsp hemp seeds (or other seeds)
1/2 tsp baking soda
1 tsp baking powder*
1/4 tsp sea salt
3 Tbsp nut or seed butter (I used almond but I bet sunflower seed would also be yummy)
1 1/2 tsp vanilla
1/4 cup brown sugar
1/4 cup applesauce (or mashed bananas or pureed carrots)
1 tsp blackstrap molasses
1/4 cup oil (canola, coconut, or other mild-tasting oil)
2 Tbsp unsweetened non-dairy milk

  1. Preheat oven to 350°F (180°C). Combine the ground flax and water in a small bowl and set aside.
  2. In a large bowl, combine the flours, cereal, raisins (and/or cranberries), nuts, cinnamon, hemp seeds, baking soda, baking powder, and salt.
  3. To the flax mixture add nut butter, vanilla, brown sugar, applesauce, molasses, oil, and milk and mix well.
  4. Add the wet ingredients to the dry and stir to combine. Don't over-mix.
  5. Scoop the dough about 2-3 Tbsp at a time and, using your hands, roll it into balls. As you place the balls on a cookie sheet lined with parchment paper, flatten them out into cookie shapes.
  6. Bake for 12 minutes. Remove from the oven and transfer to a cooling rack.
*These cookies are slightly fluffy, like muffins. They are nice and tender that way, but I may try reducing the baking powder next time to make them slightly more cookie-like.

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