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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Veneranda Mugabo
[email protected]These cookies are delicious! They're the perfect combination of chewy and soft.
Jakari Dunbar
[email protected]I love that these cookies are made with whole grains. They're a healthier alternative to traditional cookies.
Onicca Masibe
[email protected]These cookies are a great way to use up leftover oats. They're also a great make-ahead breakfast option.
Keitumetse Mitchell
[email protected]I'm not a big fan of oatmeal, but these cookies were surprisingly good! I'll definitely be making them again.
Bin Yamin
[email protected]I tried these cookies, but they didn't turn out well. I think I might have overbaked them.
Almass Alhelli
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Blessing Okaiteye
[email protected]I made these cookies for my kids, and they loved them! They're a great way to get them to eat their oats.
Zafar Alam
[email protected]These cookies are the perfect way to start my day. They're filling and nutritious, and they give me a boost of energy.
Christina Jill Abrams
[email protected]I love the combination of oats, nuts, and dried fruit in these cookies. They're really hearty and satisfying.
rabiul Islam
[email protected]I've made these cookies several times now, and they're always a success. They're quick and easy to make, and they're perfect for a grab-and-go breakfast or snack.
Nika Peak Free Spirit Music
[email protected]These breakfast cookies were a hit with my family! They're soft, chewy, and packed with flavor.