Whole Wheat Breakfast Cookies

I am not a believer in "secret recipes". The idea kind of boggles my mind. I usually can't wait to share a recipe that I made and enjoyed. If I like something that I made, I want other people to experience the same joy out of eating that food that I did.  Hence, I started a food blog. The conversations and experiences we have when sharing a food, drinks, and recipes is something special in itself. Conversations like this often happen, "I'm so glad you like the muffins I made. I got the recipe from a friend I grew up with." or "I"d love to share this sugar cookie recipe with you. It was my grandma's cookie recipe. I think of her every time I make it". We create memories with food we prepare, eat and share. 

The exception to this rule is if you are making a small fortune off of your "secret recipe".   

So all this secret recipe talk and you're thinking, "I just want the cookies". This cookie recipe is near and dear to my heart. It is the first recipe I created. I sold these cookies for a short stint. That stint ended a couple years ago and I have still continued to keep my cookie recipe a secret (gasp!).  I am not making a small fortune off of them so I've decided that it is time to share the recipe with you.  

Who doesn't love a cookie that can pass for both a quick breakfast or a dessert? They are made with whole wheat flour and oats. There is a minimal amount of saturated fat and I cut back on the sugar as much as I could without sacrificing flavor or texture. They are flavored with almonds, dried cranberries, and butterscotch chips. 

Breakfast Cookies

Makes 12 large cookies for 24 small cookies

1 1/2 cups whole wheat flour

1 1/2 cups rolled oats

2 tablespoons ground flaxseed

1 teaspoons baking soda

1 teaspoon cinnamon

2 tablespoons coconut oil

3/4 cup brown sugar

1 teaspoon vanilla

1/2 cup unsweetened applesauce

1 egg

1/2 cup sliced almonds

2 tablespoons butterscotch chips

2 tablespoons dried cranberries

1. Preheat oven to 350 degrees. Line a cookie sheet (2 if you are making small cookies)with parchment paper or a silicone baking mat. 

2. In a medium bowl, combine flour, oats, flaxseed, baking soda and cinnamon. 

3. In a large bowl, using an electric mixer, cream together coconut oil, brown sugar, and vanilla. Add applesauce and egg. Beat to combine. 

3. Gradually pour dry ingredients into wet ingredients and mix just until combined. 

4. Fold in almonds, butterscotch chips, and cranberries. 

5. Scoop out 3 tablesspons of dough and place 2 inches apart on baking sheet (use 1 1/2 tablespoons if making smaller cookies). Gently press down with your fingers to flatten since cookies do not spread during baking. Bake for 15-18 minutes until lightly browned. Allow cookies to cool for 1-2 minutes before transferring to a wire rack.