whole wheat breakfast cookies
Goodness! How the time has flown between my posts recently. I have many recipes to share… it’s simply a matter of making the time to share them! Today I offer you my humble breakfast cookie. It’s quite a tasty treat, and not just to be eaten at breakfast (though I find it best during the morning hours after my coffee). This cookie came about while visiting Michigan recently for a cousin’s wedding. Between the ceremony and reception (there was a good two hours), Graham and I and my brother and his family decided to spend a little time in this adorable little coffee bar, called Clique. The barista introduced himself by name and with a handshake and made us the most delectable beverages. It was a great welcome to the Midwest.
Graham and I shared a cappuccino and one of their “Ultimate Breakfast Cookies.” I liked the cookie a lot. So much so that I saved the little clear wrapper it came in, with all the ingredients listed, and had Graham put it in his wallet so I could try my darnedest to recreate the cookie once we got home. And, that’s just what I did.
Here’s the first stack, fresh out of the oven. I used all whole wheat flour giving these cookies the most lovely, slightly nutty flavor. Rolled oats add to their heartiness and with just two tablespoons of butter for a whole batch of these, I feel quite okay calling these a breakfast cookie. (I’ve seen recipes for some breakfast cookies with 2 sticks of butter and 2 cups of sugar! Aye!) I mixed in currants, coconut, sunflower and flax seeds and mildly sweetened the batch with some brown sugar. I love them! And Graham does too. And since Michigan is more than a stones throw away, I’m thrilled I figured out a way to bring it just a little closer.
Graham prefers these at room temperature, as do I. But I enjoy them most after a minute or so in the toaster oven, heated through, and smeared with a pat of butter across the top. (Seems I like most things this way.) Heavenly. The texture is almost like a cakey-scone. Pair one of these with some plain yogurt and strawberries (with a bit of honey mixed in), and there my friends, you have the perfect summer breakfast.
The size and thickness of these cookies (a good 3 1/2 inches across) really lend themselves as wonderful afternoon snacks as well. I store them in a clear canister on the counter-top and all day they invite me to enjoy them. They freeze wonderfully and hold their shape great too; no crumbled cookies here. And heck, if it makes you feel better, just call them oatcakes. Wonderful breakfast oatcakes. Now go on and whip up a batch. You’re breakfast won’t be complete without one. Or at least if you’re looking for the “ultimate” breakfast experience.
Whole Wheat Breakfast Cookies
Recipe by Granolalola
Makes 10, 3 1/2-inch jumbo thick cookies
(Recipe doubles wonderfully and will yield about 20 jumbo cookies)
3/4 cup brown sugar, lightly packed
2 tablespoons unsalted butter, melted
2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup almond milk (or whatever kind you have in your fridge)
1 1/4 cup rolled oats
1/3 cup unsweetened, shredded coconut
1 tablespoon flax seeds
1 tablespoon sunflower seeds
1/3 cup currants
Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats and set aside.
Whisk together brown sugar, melted butter and eggs in a large bowl until well combined. Over the same large bowl, sift whole wheat flour, baking powder and baking soda atop wet ingredients. Dump any remaining flour left in sifter into the bowl. Stir flour mixture into wet ingredients with a large spoon just a bit. Add almond milk and rolled oats and stir to combine ingredients. Add coconut, flax seeds, sunflower seeds and currants. Stir well or use your fingers to thoroughly combined all ingredients.
Using a wet (run under the faucet just to moisten) 1/3 cup measuring cup, scoop cup into batter and use your fingers to fill and pat down batter into measuring cup. Hold measuring cup over prepared cookie sheet and invert/release batter from measuring cup by tapping on the bottom of the cup until the batter is released. (It should hold it’s shape nicely. If yours did not, your measuring cup may not have been wet enough. Just put the batter back into your bowl, scrape out any batter left in your measuring cup, re-wet the cup and try again.) Using a large, moistened (4-inch in diameter or so) glass or metal flat bottomed object (I use a large 2 cup metal measuring cup I have) gently flatten cookie batter until it resembles a hamburger patty, being uniformed in thickness and about 3/4- inch thick. Space cookies a few inches apart. I usually can get about 6-8 cookies per cookie sheet.
Bake in preheated oven on middle rack for 9-10 minutes, or until the slightest hint of golden brown appears on cookie. Let cool on cookie sheet about 5 minutes then transfer to cooling rack to cool completely. Store in an air-tight container or freeze any extras for later consumption.
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2013 by Laura L Osborne
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