Passionate Breakfast Cookie

The Passionate Breakfast Cookie

(makes 1 ½ dozen 4” cookies)

This is a long-time favorite of our household,
a healthy yet satisfying way to start the day,
and kids love it!

 

Dry Ingredients:

2 cups old fashioned oats
¼ cup whole flaxseed
¼ cup ground flaxseeds
1 cup coconut, flaked and unsweetened
1 cup walnuts chopped
¼ cup teff flour
¾ cup raisins
2 Tb cinnamon, ground
2 tsp nutmeg, ground
1 tsp turmeric, ground
1 tsp cloves, ground
1 tsp sea salt

Options: 2 Tb hemp seeds or substitute whole wheat flour for teff flour

Wet Ingredients:
4 eggs, beaten
½ cup butter, melted
1 cup brown sugar

Preheat oven to 325 degrees. Combine all dry ingredients together in a large bowl.

In a small pot, melt butter and add sugar. Stir to melt. When cooled slightly, add beaten eggs.

Combine wet ingredients to dry and mix thoroughly. Spoon approximately ½ cup of cookie mix onto a parchment lined cookie sheet. Using slightly damp hands press the mix down and form a round cookie approximately 4 inches wide. I usually fit six cookies per cookie sheet. Put cookie sheets on separate racks in the oven. Bake for 10 minutes, then switch cookie sheets and bake again for another 10 minutes.

When cookies have cooled after about 5 minutes, remove them to a plastic container. They will stay crispy when kept air tight. You can store extras in an airtight container for up to two weeks or freeze them for up to a month.

Bites of Insight: Teff grain or flour contains high levels of calcium, phosphorous, iron, copper, and thiamin. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. For added nutrition, replace whole wheat flour in this recipe with teff flour found in any health food stor

Bookmark the permalink.

Comments are closed.