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Breakfast Cookies
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Breakfast shouldn’t be complicated and these granola bar-like cookies make it super simple. This recipe is very customizable to what you have on hand and what you enjoy. We like adding a hard-boiled egg or some cubed cheese on the side to add more protein to this on-the-run meal. 
makes about 30

Ingredients

1 cup nuts like walnuts, pecans, or almonds

1½ cups rolled oats (not instant)

1/3 cup whole wheat flour or gluten-free substitute

½ cup ground flax meal

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup nut butter like almond, peanut, etc.

¼ cup vegetable oil like canola, coconut, etc.

¼ cup honey or agave nectar

¼ cup brown sugar

2 eggs

1 teaspoon vanilla extract

½ cup dried fruit like raisins, cherries, cranberries, currents, etc.  

½ cup semi-sweet chocolate chips

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Breakfast Cookies
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.

2. Pulse the nuts in a food processor several times to chop; continue processing until they are ground into flour and transfer to a bowl. Add rolled oats, whole wheat flour (or gluten-free flour), flax meal, baking soda, salt, and cinnamon and mix well. Set aside.

3. Combine the nut butter, oil, honey or agave, brown sugar, eggs, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; then transfer this mixture to a large bowl and fold in the dried fruit and chocolate chips. Mix the dry flour mixture into the wet mixture. Dough will be very thick.

4. Scoop heaping teaspoons of dough, and form into balls. Place dough balls onto prepared baking sheets, about 2 inches apart.

5. Bake until lightly browned about 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Leave cookies to cool on baking sheets for about 5 minutes before moving to metal racks to cool completely. Store in airtight container. These also freeze well.

 

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