Whole-Grain Breakfast Cookies
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
- Total Time:
- Yield: Makes about 28
Photography: Jonathan Lovekin
Source: Martha Stewart Living, March 2017
- 2 cups quick-cooking oats
- 1/2 cup buckwheat flour, such as Bob's Red Mill
- 1/2 cup millet, such as Bob's Red Mill
- 3/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup cashew butter
- 1/2 cup virgin coconut oil
- 3/4 cup packed light-brown sugar
- 2 large eggs, room temperature
- 1 cup fresh raspberries
- Plain yogurt, for serving (optional)
Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.