Breakfast Cookies

From Jenn vonEbers

Serving suggestions

** The Chia seeds are full of health benefits: omega 3 fatty acids, and protein. They feel like a poppy seed in the cookie. If you don't like that bite in you mouth, feel free to omit them.

Serve these healthy cookies for breakfast or a snack.

I make a cookie jar full and they disappear quickly!

Tags

breakfast, breakfast cookie, granola, healthy breakfast, salty fig, recipe

Yield 48 cookies
Preheat oven to 350F, convection 375F regular
Ingredients:

4 eggs
3/4 cup sugar
1 teaspoon Kosher salt
1 1/2 teaspoon vanilla
zest of 1 lemon
1 cup all purpose flour
1 teaspoon baking soda
1 cup oats
2 cups Museli ( Bob's Red Mill, or your favorite)
1 cup golden ground Flax seed
1 cup wheat germ
1 cup whole toasted almonds ( I toast them for 25 minutes at 350F)
1 cup dried sour cherries
1 cup yellow raisins
1/2 cup Whole Chia Seeds (optional)

Method:
1.Beat eggs and sugar together in a stand mixer until thick.
2. Add vanilla, salt and lemon zest, mix well.
3. Add flour and baking soda, mix until incorporated.
4. Add remaining ingredients and mix until well distributed. Mixture will be thick.
5. Using a two Tablespoon ice cream scoop, scoop dough onto a Silpat or parchment lined cookie sheet.
6. Using your fingers gently press the scoop of dough into a bit of a flatter circle. The cookies are dense, they don't spread out much.
7. Bake for 15 minutes, or until golden brown.
**These hold up well in the freezer