These gorgeous cookies are made with Bob Red Mill's 5 Grain Rolled Hot Cereal as their key component then loaded up with shaved coconut, slivered almonds and dark chocolate chips. If that isn't your preferred flavor combo then feel free to try out what you like: dried cranberries, walnuts, pecans, raising, diced dried apricots, dates.... It's all good !
I was looking for a cookie that would be filling, somewhat healthy and also work well as a breakfast treat too. I found it with these guys. Not too sweet and filled with goodies. They checked off all the boxes!
I have been eating Bob's 5 Grain Rolled Hot Cereal for years now and noticed just this past weekend that there was a cookie recipe right on the back of the bag that looked appealing. After reading the ingredients list I was hooked though I did change the add-ins. I love the crunch and health benefits of almonds. My kids love chocolate. So even-steven. But I have more ideas too. The next batch will be filled with a Xmas dried fruit mix (raisins, currants, mixed peel) for a perfect festive treat.
These make lovely, fat and moist cookies that tend not to spread out too much during baking. The recipe also makes a slew of cookies. In total I had nearly 40 when finished. I am not sure if they would freeze well or not so for now they are simply resting nicely in my biscuit tin knowing they have a short life span; the pile is getting smaller and smaller each day.
*adapted source recipe: 5 Grain Cookies, packaging recipe on Bob's Red Mill 5 Grain Rolled Cereal
WHAT YOU NEED
1 cup Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1 cup Golden Brown Sugar
1/2 tsp Pure Vanilla Extract
1/2 cup Water
1/2 cup Slivered Almonds
1 cup Dark Chocolate Chips
1/2 cup Coconut Flakes
1 1/2 cups 5 Grain Rolled Hot Cereal
PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper
IN MEDIUM BOWL, whisk together first 3 dry ingredients and set aside
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar on HIGH speed for 3 minutes
BLEND in water and vanilla extract
ADD in eggs, one a time, blending well after each addition
STIR in flour mixture
FOLD in remaining ingredients
DROP batter by heaping tablespoonful onto prepared pans leaving about 1 inch space between cookies
BAKE 10 minutes
LET rest on pan 5 minutes then transfer cookies to cooling rack
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