When I was in high school, my family was living in Landstuhl, Germany. Mom would make these hearty and healthy breakfast cookies. We were an active family so this was a great and easy treat to have first thing before going to school. I don’t have her original recipe, but this one is from “sallysbakingaddiction.com” and it is very close to what I remember. This recipe makes 12 breakfast cookies.
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set them aside.
Combine all the ingredients in a large bowl. Using a stand mixer or your hands (the latter is my preference), mix all the ingredients until they are combined. The dough will be thick and heavy.
Use a ½ cup measuring cup to place 12 mounds of cookie dough on the two prepared baking sheets. That will be 6 mounds per cookie sheet. Since the cookies will not spread or rise in the oven, flatten the dough into a cookie shape with your hands.
Bake for 16-19 minutes or until the edges are lightly browned.
Cool the cookies completely before removing them to serve or store. Leftover cookies can be covered and stored at room temperature for up to five days or in the refrigerator for up to 10 days. The cookies can also be frozen for up to 3 months.
Assuming 2 cookies per serving, this makes 6 servings.
Ingredients
Directions
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set them aside.
Combine all the ingredients in a large bowl. Using a stand mixer or your hands (the latter is my preference), mix all the ingredients until they are combined. The dough will be thick and heavy.
Use a ½ cup measuring cup to place 12 mounds of cookie dough on the two prepared baking sheets. That will be 6 mounds per cookie sheet. Since the cookies will not spread or rise in the oven, flatten the dough into a cookie shape with your hands.
Bake for 16-19 minutes or until the edges are lightly browned.
Cool the cookies completely before removing them to serve or store. Leftover cookies can be covered and stored at room temperature for up to five days or in the refrigerator for up to 10 days. The cookies can also be frozen for up to 3 months.
Assuming 2 cookies per serving, this makes 6 servings.