Since I’ve had a few people request the recipe for the Breakfast Cookies that I baked for the teachers this past week I thought that it would be a good idea to post the recipe on the blog and not flake out and just do a quicky Facebook post (this also ensures that if I lose my copy that I have another one to refer to!).
Makes 36 cookies
Preheat oven 325°F. Line cookie sheets with parchment paper.
1½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt (see end note)
¾ cups lightly packed brown sugar
½ cup softened butter
¼ cup canola or coconut oil (can use vegetable oil) (see end note)
¼ cup olive oil
¼ cup flax seeds
¼ cup chia seeds
1 tsp vanilla extract
2½ cups 9-grain cereal (see end note)
¾ cup unsweetened shredded coconut
½ cup dried fruit (raisins, cranberries, blueberries, etc)
Combine the first four ingredients and set aside. In a mixing bowl, beat butter, sugar, and oils until smooth. Beat in eggs, seeds and vanilla extract. Stir in the flour mixture until combined. Stir in cereal, coconut and dried fruit.
Drop by tablespoon, 2 inches apart. Flatten with the back of a fork. Bake for 15-20 minutes or until starting to brown. Allow to sit on cookie sheet to cool for 10 minutes then remove and finish cooling on the cooling rack.
* Omit salt if using salted butter.
* Can omit the ¼ cup of coconut or canola oil with little-to-no effect on the finished product. Can also replace it with applesauce if desired.
* 9-grain cereal – I use 1¾ – 2 cups of oats and ¾-½ cup of wheat bran. Others making these cookies have used a granola cereal like Quaker Harvest Crunch, but be aware that this option increases caloric, sugar and fat content exponentially, and depending on the granola cereal you choose, may no longer be nut-free / school-safe (although it will taste divine!).
* These freeze well, so bake them up, throw them in a ziplock and enjoy breakfast cookies for a week. Also, if I don’t freeze them, they won’t survive two days around here!)