Description

Big on grains, dried fruit and nuts, these Breakfast Cookies are packed with nutrition, healthy fats, natural sugars. As an added bonus, they’re vegan and wheat-free.

Ingredients

Scale

2 tablespoons raw almonds, chopped
2 tablespoons sesame seeds
2 tablespoons unsweetened coconut
2 tablespoons sunflower seeds
1 cup spelt flour
1 cup steel cut oats
1/2 cup of rolled barley
2 tablespoons flax seeds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon (kosher) salt
1/2 teaspoon ground cinnamon
1/2 cup olive oil
2/3 cup unsweetened applesauce
1 tablespoon vanilla
3/4 cup brown sugar
2 tablespoons dried cranberries
2 tablespoons dried apricots, chopped
2 tablespoons dried pear, chopped

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Instructions

Preheat the oven to 325⁰F (160⁰C) and line two cookie sheets with parchment paper or a silpat mat. On one parchment lined cookie sheet, toast almonds, sesame seeds, coconut & sunflower seeds in the pre-heated oven for about 5 minutes, watch for coconut to be lightly brown. (Toasting is not imperative, but it gives the cookie some added crunch, and yumminess.)
In a medium bowl blend together spelt flour, oats, barley, flax, baking soda, baking powder & cinnamon with a spoon or spatula.
Create well in center of dry ingredients, add sugar, olive oil, apple sauce and vanilla, mix with spatula until well blended. Fold in the toasted ingredients, along with dried fruit.
Scoop dough with a tablespoon to form uniform mounds on prepared sheet, about 2 inches apart. If the cookies look too high, use a wet finger and gently press to form flat disks. Bake at 325⁰F (160⁰C) for 12-15 minutes or until golden and crisp around the edges.
Place tray on cooling rack and allow cookies to cool for 5-10 minutes. (These cookies are very moist, moving them before they’ve cooled will cause breakage, and you’ll be forced to eat them.) Once cool and firm, shift cookies off the sheet onto a wire rack to cool completely.

Notes

Keep your Granola Breakfast Cookies in an airtight container on the counter for up to 3 days. IF you have leftovers, they freeze beautifully for lunches and on-the-go snacks.

Did I mention they’re good for you?! For the hippy in you from the hippy in me. Peace out.

Prep Time: 25 mins
Cook Time: 15 mins
Category: Breakfast
Cuisine: American