Fruity Breakfast Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookies sheets or line with parchment paper.
• In a large bowl, stir together the oats, flours, sugars, flax, baking soda, baking powder, salt and cinnamon. In a separate bowl combine all the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet blend. Mix until well blended. Stir in the fruit and nuts. Scoop cookies using an ice cream scoop or roll into golf ball sized balls with wet hands. Place cookies 2 inches apart onto prepared cookie sheets and flatten to 1/2" tall. These cookie do not flatten while baking!
• Bake 8 minutes for chewy cookies, 10 minutes for dry cookies. Cookies will not get crisp. Remove from the cookie sheets to cool on wire racks.

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.