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Super Seeded Breakfast Cookies-Just in Time For Back-to-School!

 These super seeded breakfast cookies are great for mornings when you don’t have a lot of time.They’re easy to grab ‘n go!  Take them in the car on the way to school or pack them in your kids’ lunch boxes.  Full of healthy breakfast cereals and seeds, these cookies are sure to please both moms and kids alike!  You can substitute almost any breakfast cereals you have on hand (Kashi would be great!).  You could even throw in some nuts for added protein and crunch.I’ve had to resort to “breakfast cookies” due to my middle child refusing to eat most breakfast foods.  A couple of these with some fruit or a smoothie and he’s good to go!
Double the recipe and freeze some for later.
Super Seeded Breakfast Cookies
makes 18-20 cookies
1 Tb. ground flax seed + 1 C. water for “flax egg”
1 C. corn flakes
1 C. old fashioned oats
1 C. millet puffs (or use another kind of cereal here)
1 1/4 C. whole wheat flour
2 Tb. hemp seeds
1 tsp. chia seeds
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 C. date sugar (you could use another type of sugar too)
3/4 C. soy vanilla or plain yogurt
1/4 C. cooking oil
1 Tb. soy milk, plain or vanilla
2 tsp. pure vanilla extract
optional: cinnamon + sugar combined for sprinkling on top
Preheat oven 375F.  Prepare baking sheet by lining with parchment paper or spraying with non-stick spray.
In small bowl, combine ground flax seed and water to make “flax egg”.  Set aside.
Pulse 3 types of cereal in food processor until coursely crushed.  (Or you could throw them all in a large plastic bag and have the kids go at it!)
In large bowl, combine crushed cereal, flour, seeds, baking soda, cinnamon and sugar.
In medium bowl, mix together yogurt, oil, soy milk and vanilla.
Add wet ingredients to dry, stirring until just combined.
Stir in chocolate chips.
Using your hands or a spoon (an ice cream scoop comes in handy right about now), form golf-ball sized pieces and place them about 2″ apart on baking sheet.  Slightly flatten with spoon or fingers and sprinkle on cinnamon/sugar mixture (a 1/2 teaspoon measuring spoon works great for this).
Bake 12-15 minutes or until slightly crispy on outside.  (I always use the “nose” test-when you can smell them, they’re most likely done)
Let cool on pan 2 minutes, then transfer to cooling rack.
If you’re freezing some, be sure to cool them completely first and separate them with wax paper.

Get ’em before they’re gone!
I love buying coconuts for the water and the “meat” but usually only do so once in a while.  My oldest son and I love to drink the coconut water but we’re working on my 5-year old still.  He’s not a fan but at least he gave it a try…
…guess that means more for us!

 

Super Seeded Breakfast Cookies
Serves: makes 18-20 cookies
 
Ingredients
  • 1 Tb. ground flax seed + 1 C. water for "flax egg"
  • 1 C. corn flakes
  • 1 C. old fashioned oats
  • 1 C. millet puffs (or use another kind of cereal here)
  • 1¼ C. whole wheat flour
  • 2 Tb. hemp seeds
  • 1 tsp. chia seeds
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ C. date sugar (you could use another type of sugar too)
  • ¾ C. soy vanilla or plain yogurt
  • ¼ C. cooking oil
  • 1 Tb. soy milk, plain or vanilla
  • 2 tsp. pure vanilla extract
  • optional: cinnamon + sugar combined for sprinkling on top
Instructions
  1. Preheat oven 375F.  Prepare baking sheet by lining with parchment paper or spraying with non-stick spray.
  2. In small bowl, combine ground flax seed and water to make "flax egg".  Set aside.
  3. Pulse 3 types of cereal in food processor until coursely crushed.  (Or you could throw them all in a large plastic bag and have the kids go at it!)
  4. In large bowl, combine crushed cereal, flour, seeds, baking soda, cinnamon and sugar.
  5. In medium bowl, mix together yogurt, oil, soy milk and vanilla.
  6. Add wet ingredients to dry, stirring until just combined.
  7. Stir in chocolate chips.
  8. Using your hands or a spoon (an ice cream scoop comes in handy right about now), form golf-ball sized pieces and place them about 2" apart on baking sheet.  Slightly flatten with spoon or fingers and sprinkle on cinnamon/sugar mixture (a ½ teaspoon measuring spoon works great for this).
  9. Bake 12-15 minutes or until slightly crispy on outside.  (I always use the "nose" test-when you can smell them, they're most likely done)
  10. Let cool on pan 2 minutes, then transfer to cooling rack.
  11. If you're freezing some, be sure to cool them completely first and separate them with wax paper.

5 Comments

  1. It’s a good one, I promise! Our double batch is gone already. Hey, do your kids drink coconut water? I bet they do, those healthy munchkins! Gotta get my other two kids to like it!!

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