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Recipes - Breakfast cookie

Recipe Name

Breakfast cookie

Submitted by RRRcreations
Recipe Description This recipe uses breakfast foods to make a tasty cookie
Quantity 58 Quantity Unit cookies Servings  
Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cups whole kernelsalmonds sliced,
1
1/2
cupsOrganic Steel Cut Oats (blended into flour)
3/4
cupflour, Gluten free Namaste Brand all purpose flour
2
teaspoonsbaking powder, Gluten free
1/2
teaspoonbaking soda, gluten free
1/2
cupbutter - softened
1/4
cup, packedbrown sugar
1/4
cupcoconut sugar
2
tablespoonsflaxseed meal - ground
1/2
tablespoonorange zest - finely grated (from 1 orange)
1/2
teaspoonsalt - (lite salt)
1/2
teaspooncinnamon, ground
7/8
cup (8 fl oz)Fage Greek Yogurt, 2% - (1 - 7oz container)
1
eggEggs (Free Roaming Organic Brown)
1
cup, pittedprunes, chopped organic non-GMO
1/2
cupcherries, dried - organic non-GMO
Steps
Sequence Step
1preheat oven to 375 degrees. Line 3 baking sheets with parchment paper.
2place the steel cut oats into a Vitamix blender with a grinding blade and blend until the oats are like a coarse flour.
3in a medium bowl combine the oats, the GF flour, baking powder, and baking soda. Stir until completely blended.
4In a large mixing bowl,use a hand held mixer to beat the butter, brown sugar, coconut sugar, flaxseed, zest, salt, and cinnamon until creamy.
5add the yogurt and egg and beat to combine.
6slowly add the oat mixture and beat to combine.
7add the almonds, prunes, and cherries and gently beat to combine.
8use a small scoop to make 1 inch to 1.5 inch balls and place on the prepared cookie sheets. There should be about 58 cookies dough balls when finished.
9place 1 cookie sheet on the middle rack for 8 minutes. After 8 minutes move the cookie sheet to the bottom rack for another 8 minutes. Remove the bottom cookie sheet, move the cookie sheet on the top rack to the bottom and put the last cookie sheet on the top rack. After 8 minutes, remove the bottom cookie sheet and place the remaining cookie sheet on the bottom rack for 8 more minutes. Remove the last cookie sheet. Let the cookies cool for 10 minutes and then transfer to wire racks to cool completely.






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