Power Break­fast Cook­ies

Canadian Running - - RUNNER’S KITCHEN -


½ cup but­ter or co­conut oil L cup brown sugar 3 tbsp honey 3 tbsp mo­lasses 1 egg

L cup milk (reg­u­lar, al­mond or soy) 4 tsp vanilla 1 N cup whole wheat flour ½ tsp sea salt O tsp bak­ing soda ½ tsp cin­na­mon 2 tbsp flax seeds 2 tbsp sesame seeds 1 cup large flaked oats L cup crushed al­monds L cup wal­nuts L cup pe­cans 4 tbsp pump­kin seeds 4 tbsp sun­flower seeds ½ cup raisins or dried cran­ber­ries ½ cup unsweet­ened co­conut ½ cup mini choco­late chips Op­tional: L cup co­coa pow­der


1 Pre­heat oven to 350 F and line bak­ing sheets with parch­ment pa­per. 2 Cream to­gether but­ter and sugar un­til smooth. 3 Add in honey, mo­lasses, egg, milk, and vanilla, and mix un­til com­bined. 4 Mix in flour, salt, bak­ing soda and cin­na­mon un­til thor­oughly com­bined. If you want a choco­latey ver­sion, add in L cup co­coa pow­der now. 5 Stir in re­main­ing in­gre­di­ents un­til com­bined. 6 Us­ing a large spoon, or a cookie scoop, place dough onto the cookie sheets, and press down lightly with a fork to flat­ten them. 7 Bake for 20–25 min or un­til golden brown. 8 Re­move and en­joy!

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