Cookies for breakfast? These little treats aren’t exactly health food, but with the addition of flax seed, coconut, and buckwheat, they can be a good source of omega-3 fatty acids and fiber. A little crunchy, a little chewy, and as wholesome as a cookie gets.
Breakfast Cookies
3 cups oatmeal
1/2 cup white flour
1/2 cup buckwheat flour
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup honey
3/4 cup (1-1/2 sticks) butter, softened
1 teaspoon vanilla
1 egg plus one yolk
1/3 cup chopped pecans
1/3 cup roasted flax seeds
1/3 cup shredded coconut
1/4 cup golden raisins
1/4 cup black raisins
Preheat oven to 375ยบ and oil or butter a cookie sheet. Whisk dry ingredients in large bowl. Beat eggs & butter until smooth, then add to dry ingredients and whisk until smooth again. Fold in remaining ingredients, form into 1-1/2-inch clods (wet hands help here), place 1-1/2 inches apart on prepared pan, and bake until brown on the bottom and barely golden on top, about 10-12 minutes.