Breakfast Cookies
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.