I recently picked up a copy of Whole Grain Mornings by Megan Gordon. This is a beautiful book that is full of easy ways to start your day in a healthy and tasteful way. I was immediately drawn to the recipe for Nutty Millet Breakfast Cookies. That’s right, Breakfast Cookies. I’m no stranger to eating cookies for breakfast, but now it’s being condoned and in a healthy way!
The cookies are full of whole wheat, barley, oats, millet, spices, dried fruit and nuts and are lightly sweetened with maple syrup. I have quite a cache of these whole grains that I keep in my freezer, so this was a perfect way of using up a lot of those leftovers. However, I liked these cookies so well that now I will have to go buy more whole grains to make them again. The only thing I changed was to use wheat germ instead of wheat bran as bran flour was unavailable at my store.
These are the perfect healthy treat at any time, not just breakfast. I especially like them in the afternoon, sometimes with a cup of tea or a latte. I look forward to trying all sorts of variations of dried fruit, nuts and maybe even a few cocoa nibs or chocolate chips.
- 1 C (120g/4.25oz) white whole wheat flour
- ¼ C (30g/1 oz) Barley flour
- ¾ C (75g/2.5oz) rolled oats
- ¼ C (45g/1.5oz) millet
- ¼ C (14g/0.5oz) wheat germ
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ½ tsp. Kosher salt (use less if you use table salt)
- ½ C (120 ml) coconut oil, melted
- ¼ C (120 ml) maple syrup
- 1 large egg, beaten
- 1 tsp. pure vanilla extract
- ⅓ C (45g/1.5 oz) raisins
- ¼ C (25g/0.9 oz) walnuts, toasted and coarsely chopped
- ⅓ C (35g/1.25oz) pecans, toasted and coarsely chopped
- Preheat oven to 350F/177C. Line two baking sheets with parchment paper or a silicon mat.
- In a large bowl, whisk together the flours, oats, millet, wheat germ, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla. Add to the flour mixture, stir until combined.
- Stir in the raisins, walnuts and pecans.
- Let the dough rest for 10 minutes.
- Scoop out 2-3 Tbsp. of dough and quickly form into a ball in our hands. Place the balls about 1 2/ inches apart on the baking sheet. Gently flatten the cookie to about ¼ inch.
- Bake until golden brown around the edges and firmed yet still slightly soft in the center, about 12 minutes. Transfer to a rack to cool completely.