The Ultimate Breakfast Cookie

I have to admit – I like a little bit of a challenge! That comes from the fitness side of me, I know that for sure, or maybe from years of so much disbelief that I would respond with “watch me”, when anyone tried to put any bit of doubt into my mind! So when a dear friend of mine “challenged” me to replicate a favourite breakfast cookie she and her husband would get at a local bakery, I took to the challenge. Three times a charm for this recipe!

Makes: 18 cookies

Ingredients:

• 1 Cup Spelt Flour
• 1 Cup Large Flake Oats
• ¼ Cup Psyllium Husk
• ½ Cup Unsweetened Large Flake Coconut
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ¾ Cup Unsalted Butter, softened
• ½ Cup Golden Brown Sugar
• 2 Eggs
• ⅛ Cup Honey
• 1 Cup All Bran Buds
• ½ Cup Chopped Walnuts
• ½ Cup Unsalted Sunflower Seeds
• 1½ Cups Frozen Cranberries, thawed

Directions:

1. Preheat oven to 350 degrees Farenheit.
2. In a medium bowl, mix together the flour, oats, psyllium husk, coconut, cinnamon, baking powder, baking soda. Stir to combine all ingredients.
3. In a large bowl, mix together the butter, sugar, eggs and honey using a hand mixer.
4. Add the flour mixture to the butter/sugar mixture until all ingredients combine. The mixture will be a little sticky. This is O.K.
5. Add the All Bran Buds, nuts, seeds and thawed cranberries.
6. Using a ¼-cup measuring cup or an ice cream scoop, scoop the mixture onto a baking sheet. (*I use a light aluminum baking sheet as opposed to a dark baking sheet). Press down ever so slightly (make sure not to flatten).
7. Bake in pre-heated oven for 14 minutes, turning once in between.
8. Remove from oven and leave on baking sheet for 5 minutes prior to removing to a rack to cool down.

If you’re not a breakfast eater, this will change your mind! Start with one of these.  As you get more used to eating breakfast, slowly add to it with  1/2 Cup Greek Yogurt to up the protein in your meal a bit!