AGAVE KETTLE CORN
Provided by Herb Mesa
Time 25m
Yield 12 cups
Number Of Ingredients 5
Steps:
- Pour canola oil and 2-3 kernels popcorn into a large sized pot with tight fitting lid. Place over high heat on stovetop. When the 2-3 kernels pop, pour in the remaining kernels and move pan around over heat until all of the popcorn has popped.
- In a small bowl, mix agave nectar, cinnamon and salt. Pour mixture over popcorn in pan and toss with hands or wooden spoon. Lay popcorn out on baking sheet and bake in a preheated 375-degree oven for 10 minutes.
Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 1 grams
WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
CEREAL AGAVE COOKIES RECIPE - (4.7/5)
Provided by ladygourmet
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. In a medium bowl, combine ground cereal and oats. Toss. Add agave, oil, vanilla and egg. Mix until a thick sticky batter forms. Fold in chocolate chips. Using 1 round tablespoon, scoop cookie dough onto baking sheets. You should get about 1 dozen or so. Bake for approximately 8 minutes until golden around the edges. Transfer to a cooling rack immediately. Enjoy!
LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
CEREAL COOKIES
This recipe was passed down from my Great Grandma Crawford. It is a simple cookie that goes great with coffee or hot chocolate on a cold winter's day. I've baked them with both butter or Crisco. The butter version is a flatter cookie, similar to the ones my Grandma made. Enjoy these cookies, they are a real treat from my childhood.
Provided by Becky3001
Categories Drop Cookies
Time 20m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix brown sugar and white sugar in the mixer.
- Add butter, beaten eggs, and vanilla. Mix well.
- Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
- Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
- Spoon on a cookie sheet and flatten a little with a fork or spoon.
- Bake at 400 degrees for 8-10 minutes.
Nutrition Facts : Calories 310.8, Fat 13.3, SaturatedFat 8.4, Cholesterol 50.6, Sodium 351.9, Carbohydrate 45, Fiber 1.5, Sugar 25.6, Protein 4
CEREAL COOKIES
Enjoy three breakfast favorites-cornflakes, rice cereal, and oats-as a sweet, crispy treat in these easy cereal cookies.
Provided by danasue1122
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
- Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
- Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 15 g, Cholesterol 11.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 68.5 mg, Sugar 7 g
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