These Multigrain Breakfast Cookies are a delicious, healthy, and absolutely legit thing to start your day off.
Multigrain Breakfast Cookies
But first, let me ask you how was your long weekend if it was your case? Did you enjoy the lovely weather and outside activities? Did you catch enough chocolate bunnies? Or perhaps you were that smart cookie having taken a few additional days off resulted in a very long weekend? Please don’t answer this question. I still want us to be friends, but your answer might change everything.
Talking about cookies, these Multigrain Breakfast Cookies are the smart way to enjoy a dessert. Besides, a cookie for breakfast? Isn’t it what you’ve been dreaming of?
One friend of us, while stopping by our place, always brings some multigrain biscuits which we like. They are indeed delicious. However, when last time I finally read the ingredients, not everything could be considered healthy like using margarine or granulated sugar. So I decided to recreate them. But only better and healthier.
The first batch turned out delicious but too sweet and crisp (I overbaked them).
Better Than Just a Dessert!
Though, next time I altered the recipe, and these Multigrain Breakfast Cookies turned out perfect. Being a humble person it’s hard to say this kind of things, but honestly, the result was much better than the original. Instead of butter (I never use margarine in baking) I used coconut oil, and instead of sugar (First time I used brown sugar), I used a little of coconut sugar. It’s not an obligatory ingredient (Dried cranberries or you can also use raisins or other dried fruit give enough sweetness), but I think coconut sugar adds a subtle caramel flavor which is nice.
As you see, these Multigrain Breakfast Cookies are packed with fats and carbs, and they are also high in calories. On the other hand, we’re talking about good fats from the seeds and nuts (Plus, coconut oil is a good alternative to butter).
Practically, one or two cookies for a breakfast will be enough to feel full for a couple of hours. They are nice after workout snack too.
Seriously, who would reject a dessert for breakfast when it’s also a healthy one? I’m telling you guys – you need these Multigrain Breakfast Cookies in your life like you need a bowl of oatmeal or granola.
- 1 cup raw pumpkin seeds, hulled
- 2 cups raw sunflower seeds, hulled
- 2 cups rolled oats (5-7 min cooking)
- 2 cups unsweetened coconut, packed
- 1/2 cup oat flour
- 1/2 cup whole grain pastry flour
- 1/2 cup flax seeds
- 1/3 cup wheat bran
- 1 cup melted coconut oil
- 2 whole eggs
- 2/3 cup egg whites
- 1 cup dried cranberries
- 1/3 cup coconut sugar (optional)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- good pinch of salt
- Preheat oven to about 176 degrees C (350 degrees F). Cover few baking sheets with parchment.
- In a large bowl combine the seeds, oats, flours, bran, coconut, cranberries, sugar, cinnamon, salt, and baking powder.
- Stir in the melted coconut oil, eggs, and egg whites. Mix until combines - the dough will be sticky and moist. If the dough looks a little too dry, add 1-2 tablespoons of milk or egg white.
- Grab some dough and shape it in a cookie (it's easy to do with slightly damp hands). I recommend making quite large cookies (6-8 cm in diameter) and about 2 cm thick.
- Place the cookies on the baking sheets. Bake for about 11-14 minutes depending their size. The hot cookies will look soft and a little under-baked - they will harden once cooled. Remove from the oven and let stand for at least 10-15 minutes - hot cookie are extremely fragile and crumbly.
- When the cookies have cooled, transfer them to a plate/container (It's easy to do with a large spatula).
- Let them fully cool down.
Please note this dough is enough for about 30 large cookies (6-8 cm in diameter). Please adjust the amount of ingredients as desired.