Breakfast Cookies!

This recipe came from my love of cookies and tendency to eat them at inappropriate times of the day.  So if eating cookies in the morning makes a person happy...why not accept it, make them nutritious, and add the word "Breakfast"?  Why not, indeed. 

Prep Time:  10 Minutes
Cooking Time:  20 Minutes
Yield:  18-22 Cookies
1 Cup Whole Wheat Flour
½ Tsp Sea Salt
½ Tsp Baking Powder
Generous Pinch of Cinnamon
1 Egg, lightly beaten
1 Tbsp Canola or Olive Oil
¼ Cup Milk (of any type, dairy or non)
¼ Cup Agave Nectar, Honey or Maple Syrup
1 Tsp Vanilla Extract
½ Cup Nuts (roughly chopped) or Seeds, (any type of eithere, omit if there’s an allergy)
¾ Cup Sweet Corn
1 Small Apple, diced or shredded (but not peeled)
Preheat stove to 350 degrees.  In a small bowl, sift together or mix well: whole wheat flour, sea salt, baking powder and cinnamon.  In a larger bowl, whisk together egg, oil, milk, sweetener, and vanilla until smooth.  Add dry ingredients, a little at a time, until just combined.  Do not over-mix.  Fold in pecans, sweet corn, and apple.  Drop in spoonfuls onto a lightly oiled baking sheet and bake for 17-20 minutes or until golden. 


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