WHOLE-GRAIN BREAKFAST COOKIES
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes about 28
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
- In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
- Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
- Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.
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James Zelenak
[email protected]These cookies are a great addition to any breakfast or brunch menu.
Muhammad Younas
[email protected]I'm not a big fan of raisins, so I substituted cranberries instead. They turned out great!
Sk 1234567
[email protected]These cookies are a great way to sneak some extra fruits and vegetables into your kids' diets.
DIOR WARNER DEPP “Dio”
[email protected]I love that these cookies are made with whole grains. They're a much healthier option than traditional cookies.
Sunil Shrestha
[email protected]These cookies are perfect for busy mornings. They're easy to make and they're a great way to get a healthy breakfast on the go.
Majwega Ann
[email protected]I made these cookies for a bake sale and they were a huge hit! Everyone loved them.
Awandam Pascal
[email protected]These cookies are a great way to use up leftover oats. I also like that they're not too sweet.
Sunita Timalsina
[email protected]I'm not sure what I did wrong, but my cookies turned out really flat. They still tasted good, but they didn't look very appetizing.
Nzahoor Nzahoor
[email protected]These cookies were a little too dry for my taste. I think I'll try adding some extra milk next time.
Tina Mcclanahan
[email protected]I'm not a big fan of breakfast cookies, but these were actually really good. They're not too sweet and they have a great texture.
Ab Bhandari
[email protected]These cookies are delicious! I love the combination of oats, nuts, and dried fruit. They're also really filling and satisfying.
Chandon Kumir
[email protected]I made these cookies for my kids and they loved them! They're soft and chewy and the perfect size for a grab-and-go breakfast.
Nasrullah Pirkani
[email protected]These breakfast cookies were a hit with my family! They're so easy to make and they're packed with flavor. I love that they're made with whole grains and they're a great way to start the day.