Cookies aren't just for the dessert. If you're looking for a nourishing, on-the-go breakfast, Lifestyle Connoisseur Ken Hoyt shows us how to make NW Breakfast Cookies. They are packed with whole grain oats, apple, hazelnuts, carrots, and cranberries.
Mix together and set aside:
- 2 Tbls. sunflower oil
- 3/4 cup unsweetened applesauce
- 1/4 cup honey
- 1 tsp pure vanilla extract?(or hazelnut)
- 2 eggs
Pulse together in food processor:
- 1 cup hazelnuts
- 1 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 Tbsp flax seeds
Add to the ground “flour” mixture:
- 1/3 cup hazelnuts, chopped
- 1/2 cup rolled oats (or steel cut oats for extra texture)
- 1/2 cup shredded carrot
- 1/4 cup dried apple, chopped (peeled or not, your choice)
- 1/4 cup dried cranberries
- Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
- Mix the wet ingredients (sunflower oil, unsweetened applesauce, honey, etc.). Set aside.
- Put the second group of ingredients (oatmeal, oats, baking soda, cinnamon, ginger, etc) In the bowl of a food processor. Pulse until it resembles flour. Fold in ?hazelnuts, oat meal, shredded carrot, chopped dried apple, and dried cranberries.
- Use a 1/4 cup measure (approximately). Drop the cookies onto the prepared cookie sheet. They won’t spread much, so you can put them very close together. I like to flatten them slightly.
- Bake for 20 minutes. Cool cookies on a wire rack. Store cooled cookies in an airtight container in the fridge.
Makes a Baker’s Dozen 2017 Ken Hoyt