"My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!" — IrisMac
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1 1/2 cups
old-fashioned rolled oats (not instant)
whole wheat flour
ground flax meal
blue agave nectar
semi-sweet chocolate chips
I had to make a few substitutions, but these are just awesome. I used honey instead of agave nectar, applesauce instead of oil, and peanut butter instead of almond butter. I'm sure they would be even better with no substitutions, but this was a winner with my husband and my 17 month old!
Sorry, I don't know why I seem to be the only one who cannot rave about these cookies. I really stuck with the recipe, since I also want a wholesome cookie with my coffee that includes fiber and protein. I did leave out the chocolate chips because it sounded too sweet. But the cookies just didn't seem sweet enough, and they were heavy. I wish I had NOT flattened them with the spatula. I plan to retry this, with a bit more sugar, more cherries, and maybe more soda to make them lighter, crispier. I do appreciate the recipe, anyway.
Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle recipe, thanks so much, we'll be using this one often:)
**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?
Loved these cookies! I made a few changes based on the other reviews. I used Honey instead of Agave. 2 eggs. Left out the cinnamon. Used natural organic peanut butter instead of almond butter. Left out the dry cherries. And used Coconut oil instead of canola oil. My husband ate 6 and my kids devoured them after school!!
Thanks for a great recipe. These are delicious and nutritious. Because I didn't have all of the ingredients on hand I needed to make some subsitutions. I used almonds instead of walnuts, peanut butter instead of almond butter, ommitted the cinnamon, used 1/4 c brown sugar and 1/8 c honey (instead of the agave). I used 1 1/2 c raisins instead of the cherries and chocolate chips.
Really good! Can't wait for my kids to try them! For those of you who like to weigh ingredients, this is for you: Walnuts (7 oz.) Oats (9 oz.) Wheat Flour (3.75 oz.) Flax (3.75 oz.) Almond Butter (9 oz.) Walnut Oil (4 oz.) Canola is NOT healthy! Agave (5.75 oz.) Brown Sugar (5.5 oz.) Chocolate Chips (12 oz.) Next time I'd use half the chocolate chips. Next time I'd like to try all honey and coconut oil. Thank you!
I love these cookies! The only thing I changed in this recipe was omitting the chocolate chips. Honestly, I don't think it needs them but the chocoholics among us will disagree. I was curious what the "flattening" does, so I left one cookie unflattened as my control. The unflattened cookie tasted delicious as well, but the flat versions travel well. I baked half of the batch right away and put the other half in the fridge and baked them up a few days later. I couldn't save these just for breakfast; I ate them all day long.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Grain Breakfast Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 147
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