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.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- 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.
- 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.
- Scoop dough by heaping teaspoons; roll into balls and place on the prepared baking sheets, about 2 inches apart.
- 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.
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