At the last meeting I took some “breakfast cookies” a recipe that I got out of Martha Stewart Living magazine. Since I had several positive comments I decided to post the recipe for everybody to recreate at home. A couple of hints, cashew butter can be freshly ground at Winco, I used blueberries instead of raspberries, they are a very soft cookie and do not keep well, so you should refrigerate or freeze after 2 days.
2 cups quick=cooking oats
1/2 cup buckwheat flour, such as Bob’s Red Mill
1/2 cup millet flour, 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 brown sugar
2 large eggs, room temperature
1 cup fresh raspberries
- Preheat oven to 375 degrees. In a large bowl, whisk together oats, and all other dry ingredients.
- In a saucepan, heat cashew butter, coconut oil and brown sugar over medium-low heat, 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.
- Line 2 baking sheets with parchment. Scoop 2 tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
- Bake, until cookies are light golden brown and set 15 to 18 minutes (because mine were so large, I went the full 18 minutes). Transfer to wire racks to cool. If you like serve with some yogurt for a complete breakfast.