Whole Grain Breakfast Cookies

Ingredients

1 Cup(s) Walnut
1 ½ Cup(s) Rolled Oats (old fashioned, not instant)
⅓ Cup(s) Whole Wheat Flour
½ Cup(s) Flax Meal
1 Teaspoon(s) Baking Soda
½ Teaspoon(s) Salt
1 Teaspoon(s) Ground Cinnamon
½ Cup(s) Almond Butter
¼ Cup(s) Canola Oil
¼ Cup(s) Blue Agave Nectar
⅓ Cup(s) Brown Sugar
1 Egg
1 Teaspoon(s) Vanilla Extract
½ Cup(s) Dried Cherries
1 Cup(s) Semi-Sweet Chocolate Chips

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Nutrition

• Calories 259
• Protein 5.1g
• Carbohydrates 26.1g
• Fat 16.3g
• Cholesterol 10.3mg
• Sodium 173mg

How to make Whole Grain Breakfast Cookies

• 01
  Preheat oven to 375 degrees F (190 degrees C) and line Baking Sheets with Parchment Paper.
• 02
  Pulse walnuts in a Food Processor several times to Chop & continue processing until they are ground into flour; transfer to a Bowl.
• 03
  Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt & cinnamon until thoroughly combined. Combine the almond butter, canola oil, agave nectar, brown sugar, egg & vanilla extract in the Food Processor & process a few seconds to blend. Transfer the almond butter mixture to a large Bowl & fold in the dried cherries & chocolate chips.
• 04
  Mix the walnut-oatmeal mixture with the almond butter mixture. Not that the dough will be quite thick. Scoop up heaping Teaspoons of dough & form into balls; lay them onto the prepared Baking Sheets, just about 2 inches apart each. Pop in the oven & bake until lightly browned, (which will take about 8 to 10 minutes).
• 05
  Remove & flatten the cookies with a Spatula. Allow to cool for 5 minutes or so on the Baking Sheets before transferring to Wire Racks.