Breakfast

Cookie Test #43.8 is for Breakfast, Dessert.

Cookie Test #43.8 takes several minutes to prepare.

Cookie Test #43.8 takes several minutes to cook.

Cookie Test #43.8 makes 1 servings.

The ingredients for Cookie Test #43.8 are:

1 stick Butter, salted
14 tbsp Barlean's Flax Oil
24 tsp Raw sugar
24 tsp Dark Brown Sugar, Pure Cane Sugar
1 serving Eggs Large Brown Cage Free, Grain Feed & Free Roaming (1 egg)
1 serving Eggs Large Brown Cage Free, Grain Feed & Free Roaming (1 egg)
1 serving Eggs Large Brown Cage Free, Grain Feed & Free Roaming (1 egg)
2 serving Watkins Pure Vanilla Extract (by ERICALINTON)
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
0.5 cup Whole Wheat Flour
.5 cup Hodgson Mill Whole Grain All Natural Stone Ground Rye Flour (by FAT_BEGONE)
.5 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
.5 cup Steal Cut Oats - Dry (by PWHEELER1)
8 tbsp *Flax Seed Meal (ground flax)
8 tbsp Hemp Hearts- raw shelled hemp seeds
.5 cup Nuts - Walnuts - Diamond Finely Diced
8 tbsp Chocolate chips, Hershey's milk chocolate
4 serving Ghirardelli Chocolate 60& Bittersweet Chocolate Chips (16 chips 1.5 grams)

Here is how you make Cookie Test #43.8:

wet, dry, #100 scoop at 350 deg F, 14 min, the usualServing Size: 4- 2 inch cookies (84 total cookies)Number of Servings: 1Recipe submitted by SparkPeople user CYADORA.

The nutritional information for Cookie Test #43.8 is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 6,760.9

• Total Fat: 454.7 g
• Cholesterol: 932.6 mg
• Sodium: 6,306.1 mg
• Total Carbs: 573.7 g
• Dietary Fiber: 103.0 g
• Protein: 131.9 g