Whole Grain Breakfast Cookies
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
47
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Walnut1 cup
Whole Wheat Flour1 cup
Flax Meal (ground)1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 cup
Almond Butter1 cup
Canola Oil1 cup
Brown Sugar1
Egg1 tsp
Vanilla Extract1 cup
Dried CherryDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Line baking sheets with parchment paper
3
Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl
4
Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined
5
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
6
Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick)
7
Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart
8
Bake in the preheated oven until lightly browned, 8 to 10 minutes
9
Remove from oven and flatten the cookies with a spatula
10
Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks