Superfood Breakfast Cookies

“I can’t cook! It’s genetic. My grandmother can’t cook, my mother can’t cook. I was raised to believe you eat because your body needs fuel for energy, so I eat super foods.” – Jada Pinkett Smith

Sometimes you just need a grab-and-go breakfast.  Filled with super foods and sweetened ever so slightly with brown sugar and honey,  these cookies might just remind you of our Super Granola, as you can swap in any add ins you like.  Change up your breakfast with these portable and healthy cookies- we guarantee them to be a hit!

Taken from Rachel Ray

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tbsp butter, softened
1/4 cup brown sugar
3 tbsp honey
1 egg
1/2 cup applesauce (can substitute any pureed fruit)
1 tsp vanilla
1/2 cup oats
1/2 cup bran flakes
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup raisins
1/4 cup chocolate chips

Preheat oven to 350 degrees F.

Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

Combine the butter, sugar and honey in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, sunflower and pumpkin seeds, raisins and chocolate chips until just combined. The dough will be sticky.

Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

Bake for approximately 14 minutes or until cookies are light brown and soft.

Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

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