Breakfast for 24

Breakfast Cookies

Name: Breakfast Cookies
Total time: 43 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 1/4 cups quick cooking oats; 2 cups whole wheat flour; 1 cup sunflower seeds; 1 cup dried cranberries; 1/2 cup pumpkin seeds; 1/2 cup coconut flakes; 1/4 cup ground flax; 2 tsp cinnamon; 2/3 cup maple syrup; 1/4 cup molasses; 3/4 cup vegetable oil; 1 cup almond milk; 1 1/2 cup dark chocolate chips

Oats, whole wheat flour, seeds, fruit, and chocolate chips bake into chewy cookies sweetened with maple syrup and molasses.

$0.56per serving $

43 minstart to table

24servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts

Ingredients

2 1/4 cups quick cooking oats
2 cups whole wheat flour
1 cup sunflower seeds
1 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1/4 cup ground flax
2 tsp cinnamon
2/3 cup maple syrup
1/4 cup molasses
3/4 cup vegetable oil
1 cup almond milk
1 1/2 cup dark chocolate chips

Steps

Heat the oven to 350 F and line two baking sheets with cooking oil.
Stir the oats, flour, sunflower seeds, cranberries, pumpkin seeds, coconut, flax, and cinnamon in a large bowl.
Whisk the maple syrup, molasses, oil, and almond milk in another bowl.
Stir the wet mixture into the dry mixture, then fold in the chocolate chips.
Drop 24 portions onto the baking sheets and flatten them slightly.
Bake for 15 to 18 minutes, until the cookies are firm at the edges.
Cool the cookies on the sheets for 5 minutes.