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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 179.4
  • Total Fat: 7.5 g
  • Cholesterol: 30.9 mg
  • Sodium: 201.1 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Best Breakfast Cookies calories by ingredient
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Best Breakfast Cookies

Submitted by: MEGNOLIA84

Introduction

Make a batch on Sundays and have enough for everyone for the whole week! Make a batch on Sundays and have enough for everyone for the whole week!
Number of Servings: 20

Ingredients

    1.5 cups white whole wheat flour
    1 tsp. salt
    .5 tsp baking powder
    .5 tsp baking soda
    .5 cup butter at room temperature
    .25 cup sugar
    .25 cup light brown sugar
    .25 cup honey
    2 large eggs
    1 tsp. vanilla extract
    .5 tsp almond extract
    1 cup quinoa, cooked and cooled
    1 cup old-fashioned oats
    1 cup dried cranberries
    .5 cup slivered almonds

Tips

Almost any of these ingredients can be swapped, particularly the berries and nuts. I've tried this with raisins, dates, chocolate chips and many varieties of nuts to keep from getting boring.


Directions

Preheat the oven to 375. Spray two baking sheets with non-stick cooking spray. In a medium bowl, mix together flour, salt, baking powder, and baking soda. In a large bowl and using an electric mixer, beat butter, both sugars, and honey for around 3 minutes. Add eggs and extracts and beat for another 2 minutes. Beat in flour mixture a little at a time. Stir in quinoa, oats, cranberries and almonds. Spoon onto prepared sheets with about 1.5 inches between cookies. Bake for 15 minutes or until golden. Let cool before removing from the pans.

Serving Size: Makes 20 large cookies

Number of Servings: 20

Recipe submitted by SparkPeople user MEGNOLIA84.






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