Whole Grain Breakfast Cookies Recipe

Ingredients

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

Instructions

1. 1

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

2. 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. 3

   Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process for 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. 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. 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.