I don’t actually like the idea of a breakfast cookie because I think all other breakfast items are just way better, but this cookie was good and not very sweet so I suppose it could work as a breakfast cookie if that’s your type of thing. I like these and bring them on trail runs for food! Plus, who doesn’t want to try making a cookie with peas and corn?
Total time: 30 mins. Makes about 30 substantial cookies.
Materials: Processor; 1 mixing bowl; measuring vessels; baking sheet(s). Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ½ cup (3 oz) frozen peas
- ½ cup (3 oz) frozen corn
- ½ cup brown sugar
- 3 tbsp almond butter
- 3 ½ tbsp (2 oz) apple sauce
- 1 egg
- 1 tsp vanilla
- ½ cup milk
- 1 ½ cups rye flour
- ½ tsp salt
- ½ cup cashews
- ½ cup chocolate chips
- ¼ cup dry oats
- 4 chopped dates
- ⅛ cup millet
Instructions:
- Preheat oven to 350˚F.
- Blend together in a processor: ½ cup (3 oz) frozen peas, ½ cup (3 oz) frozen corn, ½ cup brown sugar. Transfer to mixing bowl.
- Using a wooden spoon or spatula, mix in: 3 tbsp almond butter, 3 ½ tbsp (2 oz) apple sauce, 1 egg, 1 tsp vanilla, and ½ cup milk.
- In a measuring cup, stir together 1 ½ cups rye flour and ½ tsp salt.
- Add flour to the batter and mix together. Add in cashews, chocolate chips, dry oats, coconut flakes, chopped dates, and millet, as desired.
- Drop onto baking sheet and spread slightly. Bake at 350˚F for 8-10 minutes until the tops are no longer wet.
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