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. 

Ingredients:

• 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)

Directions:

1. Preheat your oven to 375°F/190°C. 
2. Mix together the oats, buckwheat flour, millet, cinnamon, baking soda, and salt in a large bowl. 
3. Like two baking sheets with parchment paper.
4. Heat the cashew butter in a saucepan along with the coconut oil and brown sugar on medium heat. Stir until everything is just combined.
5. Pour cashew butter mixture into the oats mixture and combine. 
6. Let it cool a bit and then add the two eggs.
7. Add in the raspberries, they might break apart a bit but it’s okay.
8. Scoop mixture and place individual mounds onto a prepared baking sheet, scoops should be around 2 tablespoons worth.
9. Use a glass of your hands to flatten them slightly into a round cookie shape. 
10. 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.
11. 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.