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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

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Ingredients
Amt.	Measure	Ingredient



2	cups whole kernels	almonds sliced,
1 1/2	cups	Organic Steel Cut Oats (blended into flour)
3/4	cup	flour, Gluten free Namaste Brand all purpose flour
2	teaspoons	baking powder, Gluten free
1/2	teaspoon	baking soda, gluten free
1/2	cup	butter - softened
1/4	cup, packed	brown sugar
1/4	cup	coconut sugar
2	tablespoons	flaxseed meal - ground
1/2	tablespoon	orange zest - finely grated (from 1 orange)
1/2	teaspoon	salt - (lite salt)
1/2	teaspoon	cinnamon, ground
7/8	cup (8 fl oz)	Fage Greek Yogurt, 2% - (1 - 7oz container)
1	egg	Eggs (Free Roaming Organic Brown)
1	cup, pitted	prunes, chopped organic non-GMO
1/2	cup	cherries, dried - organic non-GMO

Steps

Sequence	Step

1	preheat oven to 375 degrees. Line 3 baking sheets with parchment paper.
2	place the steel cut oats into a Vitamix blender with a grinding blade and blend until the oats are like a coarse flour.
3	in a medium bowl combine the oats, the GF flour, baking powder, and baking soda. Stir until completely blended.
4	In a large mixing bowl,use a hand held mixer to beat the butter, brown sugar, coconut sugar, flaxseed, zest, salt, and cinnamon until creamy.
5	add the yogurt and egg and beat to combine.
6	slowly add the oat mixture and beat to combine.
7	add the almonds, prunes, and cherries and gently beat to combine.
8	use 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.
9	place 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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