Cookies Recipe For Breakfast : Yes, You Read That Right

COOKIES FOR BREAKFAST
Forget about the store bought cookies that are high in fat content and filled with sugar. These homemade healthy chocolate chip cookies are just as tasty, but much healthier for you! The best part? They're easy to make! You can use them for a snack or even dessert. Yum!

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Delicious, nutritious…. COOKIES!

Bet you weren’t expecting THAT!

Christina Marsigliese is a food scientist, pastry chef, home baker, recipe developer, and a huge supporter of the Cookies for Breakfast Club.

In her recipe book, Scientifically Sweet, she provides an amazing recipe for The Breakfast Club Cookie, which is perfect for someone on the go and loves oatmeal/granola-type breakfast foods!

It’s got fibre, essential fatty acids, Vitamin B, E, and minerals…

Add these cookies to your morning routine, which of course includes the 10 Min Mini Band Workout we told you about Monday (right?!) and you’re guaranteeeeeed to have an awesome day!

Here’s the Recipe!

 

INGREDIENTS

  • 1 cup all-purpose flour
  • ¼ cup whole wheat flour
  • ¼ cup large flake rolled oats
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp butter, at room temperature
  • ¾ cup packed light brown sugar
  • 2 ½ tbsp liquid honey
  • 1 large egg
  • 1 tsp pure vanilla extract
  • ½ cup whole almonds
  • 1/3 cup sunflower seeds
  • 2 tbsp flax seeds
  • ¼ cup raisins
  • ¼ cup dried cranberries

DIRECTIONS:

Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together both flours, oats, cinnamon, baking soda, baking powder, and salt until evenly blended; set aside.

In a large bowl, beat together butter, sugar, and honey until smooth and creamy using an electric hand mixed on high speed, about 1 minute. Beat in egg and vanilla extract until smooth. Add flour mixture and beat on medium low speed until just blended, about 15 seconds.

Gently fold in almonds, sunflower seeds, flax seeds, raisins, and cranberries.

Use a 1.5 oz ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them 3 inches apart. Flatten each cookie using the bottom of a glass and bake until lightly golden, about 10 minutes. Transfer cookies to a wire rack to cool completely. These stay soft and chewy for days in an airtight container!

And eat em!

PERFECT START TO THE DAY

Have one cookie before your Mini Band workout, and one (or two) after, and you’re good to go! I can’t think of a better way for a Synergee Athlete to start their day! ENJOY!

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