Whoe Grain Breakfast cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 254.4
- Total Fat: 15.4 g
- Cholesterol: 10.3 mg
- Sodium: 141.9 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.9 g
View full nutritional breakdown of Whoe Grain Breakfast cookies calories by ingredient
Introduction
Breakfast cookies made with whole grains like rolled oats, flax meal and whole wheat flour have the flavor of dired cherries and chocolate chips for a tasty breakfast on the run Breakfast cookies made with whole grains like rolled oats, flax meal and whole wheat flour have the flavor of dired cherries and chocolate chips for a tasty breakfast on the runNumber of Servings: 18
Ingredients
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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 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup almond butter
1/4 cup canola oil
1/4 cup honey
1/3 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup cherries
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 375 degrees (190 degrees celcius) line baking sheets with parchment paper
ground walnuts in a food processor until ground into flour. transfer to a large bowl. mixe in the rolled oats, whole wheat flour, flax meal, baking soda, salt and cinnamon until thoroughly combined
Combine the almond butter, canola oil, honey, brown sugar, egg and vanilla extract in the flood processor and mix ingredients well. transfer the mixture to the walnut mixture, mix well, fold in the cherries and chocolate chips. (dough will be very thick)
scoop up heaping teaspons of dough and form into balls; lay the dough balls on the baking sheets about 2 inches apart.
bake in the oven until lightly browned - 8 to 10 minutes. remove from oven and flatten the cookies with a spatula. allow to cool about 5 minutes then transfer to wire racks to cool completely.
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user KRISTIPERRIN.
ground walnuts in a food processor until ground into flour. transfer to a large bowl. mixe in the rolled oats, whole wheat flour, flax meal, baking soda, salt and cinnamon until thoroughly combined
Combine the almond butter, canola oil, honey, brown sugar, egg and vanilla extract in the flood processor and mix ingredients well. transfer the mixture to the walnut mixture, mix well, fold in the cherries and chocolate chips. (dough will be very thick)
scoop up heaping teaspons of dough and form into balls; lay the dough balls on the baking sheets about 2 inches apart.
bake in the oven until lightly browned - 8 to 10 minutes. remove from oven and flatten the cookies with a spatula. allow to cool about 5 minutes then transfer to wire racks to cool completely.
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user KRISTIPERRIN.