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Whole Grain Breakfast Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Chewy breakfast cookies with hearty oats, flax, and whole wheat flour, bursting with tangy cherries and rich chocolate chips - the perfect grab-and-go breakfast treat!
Ingredients:
  • 1 cup walnuts
  • 1.5 cups old-fashioned rolled oats (not instant)
  • 0.33333334326744 cup whole wheat flour
  • 0.5 cup ground flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 cup almond butter
  • 0.25 cup canola oil
  • 0.25 cup blue agave nectar
  • 0.33333334326744 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 0.5 cup dried cherries
  • 1 cup semi-sweet chocolate chips
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare your baking sheets by lining them with parchment paper.
  • In a food processor, finely grind the walnuts to a flour-like texture. Transfer to a bowl and combine with rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until well mixed.
  • In a food processor, blend almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract until well combined. Transfer the mixture to a large bowl and fold in dried cherries and chocolate chips. Mix in the walnut-oatmeal mixture until a thick dough forms.
  • Using generous teaspoons of dough, shape into balls and place on the baking sheets, ensuring they are 2 inches apart.
  • Place in the preheated oven until lightly browned, about 8 to 10 minutes. Take out of the oven and gently press down on the cookies with a spatula. Let them cool for roughly 5 minutes on the baking sheets before transferring to wire racks to cool completely.

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