WHOLE-GRAIN BREAKFAST COOKIES
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes about 28
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
- In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
- Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
- Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.
BREAKFAST COOKIES
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 large or about 14 small cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
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