Multigrain Exam Cookies High Energyhealthy Recipes

WHOLE GRAIN BREAKFAST COOKIES

Whole Grain Breakfast Cookies image

My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!

Provided by IrisMac

Categories 100+ Breakfast and Brunch Recipes

Time 50m

Yield 18

Number Of Ingredients 15

Ingredients

1 cup walnuts
1 ½ cups old-fashioned rolled oats (not instant)
⅓ cup whole wheat flour
½ cup ground flax meal
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup almond butter
¼ cup canola oil
¼ cup blue agave nectar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup dried cherries
1 cup semi-sweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g

MULTIGRAIN COOKIES

Multigrain Cookies image

These cookies are a great way to start your day over a Cappuccino.

Categories Cookies Cookies Thanksgiving Thanksgiving Thanksgiving Thanksgiving

Number Of Ingredients 1

Ingredients

14 Tbs. unsalted butter (cool-not cold) ⅓ Cup rolled oats (finely ground) ¼ Cup Buckwheat (whole with husk- finely ground) 2 Cups cracked whole wheat flour ½ Cup sugar ⅓ Cup turbino sugar 1 egg ⅓ Cup milk 1 teaspoon almond extract 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda powder

Steps:

Preheat oven to 350 degrees In a coffee grinder or mill grind buckwheat until flour like consistency but you can still see small flakes of the husks. Place in a large bowl. Grind or mill grind rolled oats until flour like consistency, add to large bowl. In the same bowl combine flour, salt, baking powder and soda. Set aside Cream butter and sugars together in your Cuisinart stand mixer with the whisk attachment. Add egg and almond extract and whisk for 15 seconds. Install mixer blade and turn to level 5. Slowly add flour mixture until combined and milk. Wrap dough in plastic wrap and refrigerate for 15 minutes Roll-out dough ¼ inch thick and use different shaped cookie cutters to make shapes. Bake for 45 minutes or just turning brown around edges. These cookies are best crispy. Enjoy

MULTIGRAIN EXAM COOKIES (HIGH ENERGY/HEALTHY)

Multigrain Exam Cookies (High Energy/Healthy) image

These are the cookies I make for exam time- they provide slow-release energy and are full of nutrition. They're also nice with 1/2 cup raisins added.

Provided by RainbowBubbles

Categories Breakfast

Time 30m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup quinoa
1/2 cup oatmeal
1 cup flour
1/3 cup sugar (I use Splenda baking blend)
4 tablespoons canola oil

Steps:

Preheat oven to 350 degrees. Cook quinoa in water according to packet instructions. Allow to cool.
Add in remaining ingredients and add soymilk if it seems a bit dry.
Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier).

Nutrition Facts : Calories 94.8, Fat 3.9, SaturatedFat 0.3, Sodium 0.5, Carbohydrate 13.5, Fiber 0.7, Sugar 4.2, Protein 1.5

ENERGY COOKIES

Energy Cookies image

These cookies are a great source of protein.

Provided by miskyn

Categories Desserts Cookies Drop Cookie Recipes

Time 33m

Yield 12

Number Of Ingredients 6

Ingredients

⅔ cup brown sugar
½ cup butter, melted
1 egg
1 cup shelled hemp seeds (such as Hemp Hearts®)
½ cup all-purpose flour
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix brown sugar, butter, and egg in a bowl until well blended.
Mix hemp seeds, flour, and cinnamon together in a separate bowl. Stir into the brown sugar mixture until dough comes together.
Drop spoonfuls of dough onto the baking sheet; flatten with the back of the spoon.
Bake cookies in the preheated oven until edges are crisp, 8 to 11 minutes. Transfer to a wire rack to cool, 10 to 15 minutes.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 13.7 g, Cholesterol 35.8 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 62.7 mg, Sugar 7.9 g

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