Dessert

Whole Wheat multigrain Breakfast Cookies is for Dessert.

Whole Wheat multigrain Breakfast Cookies takes 30 minutes to prepare.

Whole Wheat multigrain Breakfast Cookies takes 10 minutes to cook.

Whole Wheat multigrain Breakfast Cookies makes 30 servings.

The ingredients for Whole Wheat multigrain Breakfast Cookies are:

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



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Directions


1.Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2.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.
3.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).
4.Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
5.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.
Kitchen-Friendly View
PREP
25 mins

COOK
10 mins

READY IN
50 mins


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Footnotes




































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Oct 02, 2011
**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over? ?KaraBara

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Sep 05, 2011
Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle? ?Jog Dish

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Sep 27, 2011
Loved these cookies! I made a few changes based on the other reviews. I used Honey instead of Agave. 2 eggs. Left? ?Gabriella

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Sep 10, 2011
Thanks for a great recipe. These are delicious and nutritious. Because I didn't have all of the ingredients on hand I? ?MCMARY

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May 22, 2012
Really good! Can't wait for my kids to try them! For those of you who like to weigh ingredients, this is for you: Walnuts (7? ?TEANCUM1

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Oct 02, 2011
I love these cookies! The only thing I changed in this recipe was omitting the chocolate chips. Honestly, I don't think it needs them but the? ?E^3

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Nutrition
Calories
259 kcal



13%
Carbohydrates
26.1 g



8%
Cholesterol
12 mg



4%
Fat
16.3 g



25%
Fiber
3.8 g



15%
Protein
5.1 g



10%
Sodium
173 mg



7%

* Percent Daily Values are based on a 2,000 calorie diet.
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Here is how you make Whole Wheat multigrain Breakfast Cookies:

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.2.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.3.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).4.Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.5.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.Kitchen-Friendly View PREP 25 mins COOK 10 mins READY IN 50 mins Serving Size: makesabout 30 cookiesNumber of Servings: 30Recipe submitted by SparkPeople user BARKOCYM.

The nutritional information for Whole Wheat multigrain Breakfast Cookies is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 121.3

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 3.1 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 1.6 g
• Protein: 1.9 g