Hello internet friends! Welcome to (drumroooooolll) my first collaboration blog post! My lovely friend Hannah is a wonderful person and is very talented in the realm of food and experimenting with recipes, and so of course I convinced her into working on a recipe with me!
This recipe is highly adaptable depending on what you have in your kitchen, which really makes it the perfect casual cookie recipe - no extra shopping necessary! These cookies are packed with delicious details - nuts, seeds, raisins, and of course chocolate chunks - a perfect accompaniment to your morning cup of coffee. So without further ado folks, we give you (another drumroll...) delicious breakfast cookies!
please, for your own good, make these scrumptious cookies!
hannah's breakfast cookies
adapted from megan gordon's whole grain mornings
1/4c sunflower seeds
3/4c white whole wheat flour
1/4c graham flour
1/4c buckwheat flour
1/4c sorghum flour
*any combinations of flours that you have
in your kitchen will work for this recipe, a
combination of whole wheat flours and
white whole wheat is recommended.
total flour 1¼ to 1¾
1/2tsp baking soda
1/2tsp baking powder
3/4c rolled oats
1/4c shredded coconut
1/4c walnuts & almonds
(chopped and toasted)
2Tbsp ground flax
1/2c coconut oil
1/2c maple syrup
1/3c chocolate chips
add dry ingredients in large bowl (sunflower seeds, flours, baking soda, baking powder, nutmeg, ginger, salt, oats, coconut, nuts, and flax) and whisk together. in a separate bowl whisk wet ingredients (vanilla, melted coconut oil, maple syrup, egg). add dry ingredients to wet ingredients, mix until combined. Fold in raisins and chocolate chips. scoop dough onto cookie sheets 2 Tbsp at a time, flatten slightly and bake at 350 degrees for 12 minutes.