Whole Grain Breakfast Cookies

Breakfast cookies made with whole grains like rolled oats, flax meal, and whole wheat flour have the flavor of dried cherries and chocolate chips for a tasty breakfast on the run.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 259 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup walnuts
• 1 cup semi-sweet chocolate chips
• 0.5 teaspoon salt
• 0.33333334326744 cup brown sugar
• 0.25 cup canola oil
• 0.5 cup almond butter
• 0.5 cup dried cherries
• 0.33333334326744 cup whole wheat flour
• 1.5 cups old-fashioned rolled oats (not instant)
• 0.5 cup ground flax meal
• 0.25 cup blue agave nectar

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Step 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.

Step 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).

Step 4

Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.

Step 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.