Whole Grain Breakfast Cookies

We love these! We added 2 eggs instead of one, half cup almond flour instead of walnuts(didn't have), peanut butter for almond, and the brown sugar sub instead of agave. They are really good. It's hard to find a good breakfast cookie that doesn't have banana! These are winners with my SUPER picky daughter and the whole family. Just made a second batch tonight!

Really good recipe! I substituted another 1/3 c whole wheat flour instead of the blended walnuts. I didn’t have dried cherries so I used dried cranberries infused with cherry. Really good with the cranberry and sweet chocolate chips! I left out cinnamon too. I will definitely save this recipe to make again.

After reading all the comments and seeing consistent good results with the following substitutions, I made these using honey, peanut butter and coconut oil - instead of the blue agave, almond butter and canola - because this way I had all the ingredients already on hand.I chopped the cherries into quarters as they were about the size of a quarter, when whole - and measured a half cup AFTER they were chopped.I used whole wheat pastry flour (which I assume is maybe milled to a finer texture?) and dark chocolate chips.Anyway I am making these for an 18 yr old who is working out daily and needs lots of protein and calories, in a convenient form - so I made them with an ice cream scooper, which yielded 17 - 2” cookies.Baked at 375° on silicone baking sheets on a regular large cookie sheet, for 10 minutes which gave the surfaces a touch of lovely golden brown.Followed the instructions exactly and flattened with a glass mug immediately after baking.I was pleasantly surprised at how soft they were, since the mounds looked dense and unyielding.But they softened easily and made good sized, hearty cookies.I cooled them for five minutes on the sheet, then transferred to a rack.At ten minutes cooled, and just a slight bit warm - I tasted one.They are surprisingly tasty - and I say that because I did taste a crumb of dough without any cherries or chocolate and thought ‘uh- oh, these are gonna be a hard sell….’But biting into it with the tart dried cherries and the subtly sweet dark chocolate chips was actually a rather satisfying and mouth rich experience.They stayed soft after cooling and really need to cool completely to hold their shape.I think warming these after they have been made, before eating would be an excellent idea.They are definitely worth trying!

These are by far the best cookies we’ve ever had!!! Absolutely in love with them. Next time I’m doing triple batch and freezing to always have access to fresh bakes!

Adults and four children all enjoyed this for breakfast. I followed the cook’s suggested sub of extra brown sugar, but used just two extra tablespoons plus two of honey. I used almond flour instead of walnut flour, and half/half almond butter/peanut butter. The dough was crumbly enough to take a whole extra egg rather than the one suggested white. Still five stars because the recipe works even you don’t have exact ingredients on hand. It is self evident if you need to add extra moisture at the end to make it hold together, depending on how wet your sweetener is. Made 30 disher #40 (1 1/2 Tbs.) cookies for me. Hefty eaters ate three apiece.

So yummy and healthy! The only modifications I made were omitted dried cherries because kids don’t like them and subbed peanut butter for almond butter. The recipe made 30 good sized cookies for me, and with only about a half cup of sugar total in the whole recipe, this dietitian mom is pleased!