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September is National Whole Grain Month
Cookies for breakfast? Yes! When you serve whole-grain breakfast cookies, you enjoy a delicious and healthy start to your day. These flavorful cookies combine the whole grains of wheat and oats with natural sweeteners and a bit of fruit. Does breakfast get any better?
Actually, we enjoy these cookies at breakfast and brunch. But they also make an incredible snack. In fact, kids and adults enjoy them for dessert, too.
Need a vegan version? Just substitute the egg with a flax egg. A flax egg? What is that?
Flax Egg Substitute for Whole Grain Breakfast Cookies
These egg substitutes whip up in 5 minutes. Use them for a vegan egg replacer. In fact, you might find you like the convenience of the flax egg, too!
Flax Egg (vegan egg replacer)
- 1 tablespoon flaxseed meal ground raw flaxseed
- 2½ tablespoons water
- Mix the flaxseed meal and water in a cup or bowl. Stir to blend.
- Let stand for 5 minutes to allow to thicken.
And now, for the featured recipe: Whole Grain Breakfast Cookies
Whole Grain Breakfast Cookies
- 1 cup walnuts
- 1 ½ cups rolled oats not instant
- ⅓ cup whole wheat flour
- ½ cup flax meal ground flax seed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ cup almond butter
- ¼ cup canola oil
- ¼ cup molasses or equal amounts of honey or maple syrup
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup dried cherries or dried fruit of your choice
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375° F Line baking sheets with parchment paper or silicone baking mats,
- In your food processor, pulse the walnuts into a flour texture. Transfer to a bowl
- Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Put the almond butter, canola oil, molasses, brown sugar, egg, and vanilla extract in the food processor. Pulse just until blended. Put the mixture into a large bowl.
- Fold the dried cherries and chocolate chips into the almond butter mixture.
- Add the walnut-oatmeal mixture into the almond butter mixture. The resulting dough will be very thick.
- Use a dough scoop or a teaspoon to scoop heaping teaspoon amounts of the dough. Form each into balls and place on the baking sheets. Space them about 2-inches apart.
- Bake in the preheated oven for 8 to 10 minutes, until lightly browned.
- Remove from oven. Flatten each of the cookies with a spatula.
- Allow to cool for about 5 minutes on the baking sheets before moving them to cooling racks to finish cooling.
Did You Enjoy The Whole Grain Breakfast Cookies?
Most people find these delicious and quite filling. I’d like to hear your comments (please leave below)