Monday, September 10, 2012

Breakfast Cookies

I got this recipe from the Martha Stewart Living Magazine. She has some really good recipes, which have always turned out to be a success! I modified this recipe quite a bit to make it completely healthy and delicious and crunchy. The modified version is as below. Also, I used only half the recipe, and inspite of that I made atleast about 2 dozen cookies!

They are delicious and go really well with tea or coffee! A must try!


  • 2 cups whole wheat flour
  • 2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 3 cups packed dark-brown sugar
  • 4 large eggs
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 4 cups rolled oats
  • 1 cup raw almonds, coarsely chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins or currants
  • 1/2 cup finely chopped dried mango
  • 1/4 cup finely chopped dried strawberries
  • 1 cup dark chocolate chips
  • 1 cup dried banana chips



  1. Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flours, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.
  4. With the mixer on low, slowly add flour mixture and mix until well combined.
  5. In a separate bowl, add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and strawberries and chocolate chips; mix to combine.
  6. Add this mixture to the cookie mixture and combine gently.
  7. I used an icecream scoop to make the perfect cookies.  Place them on the prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.

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