Name: Whole Grain Breakfast Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 18 servings
Ingredients: 1 cup walnuts; 1.5 cups old-fashioned rolled oats (not instant); 0.33333334326744 cup whole wheat flour; 0.5 cup ground flax meal; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 cup almond butter; 0.25 cup canola oil; 0.25 cup blue agave nectar; 0.33333334326744 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 0.5 cup dried cherries; 1 cup semi-sweet chocolate chips

Ingredients

Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Step 2

Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
Step 3

Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process for a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
Step 4

Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
Step 5

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Enjoy your meal!