Nordic Morning Breakfast Cookie

Nordic Morning Breakfast Cookie

Recipe by Ellie Markovitch Course: Breakfast, Dessert, Snack
Servings

2

dozen
Cooking time

9

minutes

Ingredients

  • 1 1/4 cup 1 1/4 Maine Grains Organic Rye flour

  • 1/4 cup 1/4 almond flour

  • 1/4 cup 1/4 pumpkin seeds – finely chopped

  • 2 tbsp 2 flax seeds or flax meal

  • 1 tsp 1 baking powder

  • 1/4 tsp 1/4 baking soda

  • 1/2 tsp 1/2 salt

  • 1/2 cup 1/2 butter – soft at room temps

  • 1 1 egg

  • 1/4 cup 1/4 molasses

  • 1/4 cup 1/4 sugar (optional)

  • 1/4 cup 1/4 dried cranberries

  • 1/2 cup 1/2 dark chocolate chips (optional)

Directions

  • Preheat oven to 375ºF. Prep trays with either a baking mat, parchment paper or greased cookie sheets.
  • Mix rye and almond flours, add seeds, baking powder, baking soda and salt.
  • In a separate bowl – by hand or with a mixer – cream butter and molasses.
  • Add egg and beat well.
  • Add sugar – if using – and mix well.
  • Add flour mixture slowly to butter mixture, mix after each addition.
  • Fold in cranberries and chocolate, if using.
  • Scoop 1 tbsp of dough, a cookie scoop is great to use here, onto the prepped trays leaving 2″ between each cookie.
  • Decorate with oats (as seen in photo) if desired.
  • Bake at 375ºF for 8-9 minutes or until golden.

Notes

  • Ellie’s favorite combo – just molasses (no added sugar) and definitely the chocolate!

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia