Recipe by Jessflokstra
"These are a perfect treat when on the go, or first thing in the morning before a run/walk, or in the middle of the night while nursing a hungry infant! Walnuts are a great add (try 1/2 cup raisins and 1/2 cup walnuts), but they do make the cookies a bite drier. You can use white flour or a mixture of white and whole-wheat."
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2 1/2 cups
whole wheat flour
ground flax seed
1 1/2 teaspoons
Good stuff! Very versatile-put what you like it!
OMG These are delicious! I changed a few minor things for health & allergy reasons. Substituted Coconut Oil for the vegetable oil, used Chia Seeds & Hemp Seeds instead of Flax Seeds because I only had the ground Flax. Used Peppita Seeds instead of sesame seeds. I can't eat raisins, so used chopped dates & dried cherries. I also added Walnuts. I accidentally added Baking Powder so they are probably puffy and maybe should've been flat, so I tamped them down with a spatula before baking. I increased the seasoning a touch by adding some Allspice & Nutmeg. The smell of them baking makes you stand at the oven & wait for them! YUM.
Great for a take-along breakfast or mid-morning break.
These are good, but I have to admit that I made several modifications. I didn't really want to add more fat and sugar on top of the butter and sugar that I had already added, so I substituted the oil and honey with a couple of bananas and then cut the WW flour to just 2 cups. I didn't add poppy or flax seeds but loved the taste and texture of the sesame seeds. I also added a cup of butterscotch chips. My kids and husband love them. They're thick and hearty. I think next time I might cut the flour back a little more, even to give a slightly less dense texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Monster Breakfast Cookies
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 142
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