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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 121.3
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Whole Wheat multigrain Breakfast Cookies calories by ingredient
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Whole Wheat multigrain Breakfast Cookies

Submitted by: BARKOCYM


Number of Servings: 30

Ingredients



    1 cup walnuts


    1 1/2 cups old-fashioned rolled oats (not instant)


    1/3 cup whole wheat flour


    1/2 cup ground flax meal


    1 teaspoon baking soda


    1/2 teaspoon salt


    1 teaspoon ground cinnamon


    1/2 cup almond butter


    1/4 cup canola oil


    1/4 cup blue agave nectar


    1/3 cup brown sugar


    1 egg


    1 teaspoon vanilla extract


    1/2 cup dried cherries


    1 cup semi-sweet chocolate chips



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    Directions


    1.Preheat oven to 375 degrees F (190 degrees C). 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 meal, 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).
    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.
    Kitchen-Friendly View
    PREP
    25 mins

    COOK
    10 mins

    READY IN
    50 mins


    .



    Footnotes




































    See other versions of this recipe!









    Oct 02, 2011
    **second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over… —KaraBara

    See full review »









    Sep 05, 2011
    Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle… —Jog Dish

    See full review »









    Sep 27, 2011
    Loved these cookies! I made a few changes based on the other reviews. I used Honey instead of Agave. 2 eggs. Left… —Gabriella

    See full review »









    Sep 10, 2011
    Thanks for a great recipe. These are delicious and nutritious. Because I didn't have all of the ingredients on hand I… —MCMARY

    See full review »









    May 22, 2012
    Really good! Can't wait for my kids to try them! For those of you who like to weigh ingredients, this is for you: Walnuts (7… —TEANCUM1

    See full review »









    Oct 02, 2011
    I love these cookies! The only thing I changed in this recipe was omitting the chocolate chips. Honestly, I don't think it needs them but the… —E^3

    See full review »





























































































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    Nutrition
    Calories
    259 kcal



    13%
    Carbohydrates
    26.1 g



    8%
    Cholesterol
    12 mg



    4%
    Fat
    16.3 g



    25%
    Fiber
    3.8 g



    15%
    Protein
    5.1 g



    10%
    Sodium
    173 mg



    7%

    * Percent Daily Values are based on a 2,000 calorie diet.
    See More











































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Directions

Preheat oven to 375 degrees F (190 degrees C). 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 meal, 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).
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.
Kitchen-Friendly View
PREP
25 mins

COOK
10 mins

READY IN
50 mins




Serving Size: makesabout 30 cookies

Number of Servings: 30

Recipe submitted by SparkPeople user BARKOCYM.





TAGS:  Desserts |

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