whole grain breakfast cookies

Ingredients

• Servings: 18
• 1 cup walnuts
• 1 1/2 cups old-fashioned rolled oats (not instant)
• 1/3 cup whole wheat flour
• 1/2 cup ground flax meal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup almond butter
• 1/4 cup canola oil
• 1/4 cup blue agave nectar
• 1/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries
• 1 cup semi-sweet chocolate chips

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper.
• pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• scoop up heaping teaspoons of dough, and form into balls; lay the dough balls the prepared baking sheets, about 2 inches apart.
• bake in the preheated oven until lightly browned, 8 to 10 minutes. remove from oven and flatten the cookies with a spatula. allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.