Breakfast Cookies For Picky Eaters
Makes: 24 cookies Prep time: 10 min Baking time: 8 - 10 min
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup rolled spelt flakes
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
- 2 tbsps Chia seeds
- Preheat oven to 350°.
- In a medium sized bowl combine flour, spelt flakes, baking powder, baking soda, and salt stir with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined.
- Stir in pecans, minichips and chia seeds. Drop dough by tablespoonfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
- Spread any remaining dough into The Smart Cookie™ to bake fresh for breakfast on the run.
Smart Cookie Baking Tips
If you are trying to increase your intake of whole grains and getting tired of oatmeal, you might want to consider rolled spelt flakes. Spelt is an ancient wheat grain that dates back to 7,000 BC. It has a sweet and nutty flavor, and is high in fiber, iron and protein, making it a nutrient-rich addition to your diet. If you don’t have spelt flakes you can substitute rolled oats.