Fruit and Nut Breakfast Cereal Cookies
Chock-full of crunchy, flavourful fruit and nuts, these wholesome cookies are a cinch to make. Serve them for a breakfast-on-the-go or keep them handy for an easy after-school snack.
Loading ...April 12th, 2012
By Paula Bowman
Servings
Makes 8 cookiesPrep Time
10 minutesCook Time
22 minutesIngredients
- 3 tbsp canola, grapeseed or light olive oil
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 tbsp honey
- 1 egg white
- 1 tsp pure vanilla extract
- 1 1/2 cups puffed whole grain unsweetened cereal (like Kashi)
- 1/4 cup slivered almonds or chopped pecans
- 1/4 cup sunflower seeds
- 1/4 cup chopped raisins
- 1/4 cup chopped dried apricots
- 3 tbsp whole-wheat flour
- 2 tbsp natural raw wheat germ
- 2 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions
Preheat oven to 350°F. Line a rimmed sheet pan with parchment paper and set aside.
In a large bowl, combine oil, almond butter, maple syrup, honey, egg white and vanilla and mix until well blended.
In another bowl, combine cereal, almonds, sunflower seeds, raising, dried apricots, flour, wheat germ, flax, cinnamon, bakind soda and salt and stirr well.
Add dry ingredients to wet ingredients, and stir just until mixed.
Use a 1/3-cup measure to scoop batter into mounds on the prepared sheet pan. Flatten mounds slightly with lightly greased hands or the back of a spoon.
Bake until golden brown, about 10-12 minutes. Let cool on sheet pan before removing.
Make Ahead: Store baked cookies in an airtight container at room temperature for up to 4 days.
Chef’s Tip: In a hurry? Instead of chopping dried fruit, pulse apricots and raisins in the small bowl of a food processor until desired consistency.
