Whole Grain Breakfast Cookies Recipe

This whole grain breakfast cookie recipe is made with oats, flax meal, and whole wheat flour, walnuts, almond butter, dried cherries, and chocolate chips.

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

Step 2

Pulse walnuts in the bowl of a food processor until ground into a flour; transfer to a bowl. Stir in oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt until thoroughly combined.

Step 3

Combine almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract in the bowl of a food processor; pulse to blend well. Transfer almond butter mixture to a large bowl; fold in chocolate chips and dried cherries. Stir oatmeal mixture into almond butter mixture; dough will be very thick.

Step 4

Scoop dough by heaping teaspoons; roll into balls and place on the prepared baking sheets, about 2 inches apart.

Step 5

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven; flatten cookies with a spatula. Cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.