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Breakfast Cookies

Course: Breakfast
1st Gen Author: Emily Hansen

Ingredients

  • ⅓ cup each of: sunflower seeds, unsalted,  flaxseeds,  chopped walnuts,  chopped pecans,  chopped almonds
  • ½ cup each of: dark chocolate chips and white chocolate chips
  • 4 cup whole wheat flour
  • 2 cups rolled oats
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup oil
  • 1 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup each of: raisins AND craisins soaked in ¾ cup HOT tap water- reserve liquid

Instructions

  • Preheat the oven to 350. 
  • Combine nuts and seeds, flour, choc. chips, oats, salt & baking powder in a large bowl.  Set aside. 
  • In another bowl combine oil, honey, soaking water from the raisin/craisins, eggs and vanilla. 
  • Add the wet ingredients to the dry mixture. 
  • Fold in the raisins and craisins.  You should have a moist & slightly stiff batter. 
  • Drop by spoonfuls on a greased cookie sheet.  Flatten slightly with the tines of a fork (they don’t flatten out much).
  • Bake for 12-15 minutes. 
  • Cool, wrap by 2’s in aluminum foil and freeze in a Ziploc bag. 
  • Makes 3 doz. Cookies.

Notes

My friend, Aimee Shaw, would give these to me every year for my birthday.  They make a great “grab and go” breakfast when needed.