Healthy Whole Grain Breakfast Cookies Recipe

Ingredients

• 1 cup walnuts
• 1.5 cups old-fashioned rolled oats (not instant)
• 0.5 cup ground flax meal
• 0.33 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup almond butter
• 0.33 cup brown sugar
• 0.25 cup canola oil
• 0.25 cup blue agave nectar
• 1 egg egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 0.5 cup dried cherries

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Prepare baking sheets by lining them with parchment paper.
2. In a food processor, pulse the walnuts until they are finely ground into a flour-like consistency. Transfer the ground walnuts to a bowl. Add the oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt. Mix thoroughly until all ingredients are well combined.
3. In the food processor, combine the almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract. Pulse until the mixture is smooth and well blended. Transfer this almond butter mixture to a large bowl. Gently fold in the chocolate chips and dried cherries. Gradually stir in the oatmeal mixture into the almond butter mixture until just combined. The dough will be quite thick.
4. Using a teaspoon, scoop the dough into heaping portions. Roll each portion into a ball and place them on the prepared baking sheets, leaving approximately 2 inches of space between each cookie.
5. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly browned. Remove from the oven and use a spatula to gently flatten each cookie. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Nutrition

• Calories: 259 kcal
• Fat Content: 16 g
• Fiber Content: 4 g
• Sugar Content: 15 g
• Sodium Content: 173 mg
• Protein Content: 5 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g