Whole-Grain Breakfast Cookies is a great breakfast for those who usually tend to skip breakfast with a busy schedule. They will give you energy and keep you fueled throughout your morning. They’re also an easy and healthy snack, lunch component, and breakfast for children.
|Preparation time||25 minutes|
|Total time||1 hour 25 minutes|
|Yields||about 28 cookies|
- 2 cups of quick oats
- ½ buckwheat flour
- ½ millet
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup cashew butter
- ½ virgin coconut oil
- ¾ cup packed brown sugar, preferably light-brown
- 2 large room temperature eggs
- 1 cup of fresh raspberries
- Plain yogurt for serving (optional)
- Preheat your oven to 375°F/190°C.
- Mix together the oats, buckwheat flour, millet, cinnamon, baking soda, and salt in a large bowl.
- Like two baking sheets with parchment paper.
- Heat the cashew butter in a saucepan along with the coconut oil and brown sugar on medium heat. Stir until everything is just combined.
- Pour cashew butter mixture into the oats mixture and combine.
- Let it cool a bit and then add the two eggs.
- Add in the raspberries, they might break apart a bit but it’s okay.
- Scoop mixture and place individual mounds onto a prepared baking sheet, scoops should be around 2 tablespoons worth.
- Use a glass of your hands to flatten them slightly into a round cookie shape.
- Bake them for 15-18 minutes until golden brown, turning the tray halfway through. Once they’re done baking, place them on a cooling rack.
- Serve once completely cooled and enjoy!
Notes From Healthier Me Today
- Serve your Whole-Grain Breakfast Cookies yogurt and fruit alongside for a completely delicious breakfast.
- They can be stored in an airtight container for 2 days at room temperature.
- Make sure not to overcook them as they will become hard. They should be chewy in texture.