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NW Breakfast Cookies

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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
  • ¾ cup unsweetened applesauce
  • ¼ cup honey
  • 1 tsp pure vanilla extract?(or hazelnut)
  • 2 eggs

Pulse together in food processor:

  • 1 cup hazelnuts
  • 1 ½ cup rolled oats
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp salt
  • 1 Tbsp flax seeds

Add to the ground “flour” mixture:

  • 1/3 cup hazelnuts, chopped
  • ½ cup rolled oats (or steel cut oats for extra texture)
  • ½ cup shredded carrot
  • ¼ cup dried apple, chopped (peeled or not, your choice)
  • ¼ cup dried cranberries
  1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Mix the wet ingredients (sunflower oil, unsweetened applesauce, honey, etc.). Set aside.
  3. 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.
  4. Use a ¼ 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.
  5. 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