Nordic Morning Breakfast Cookie

Story Cooking’s Ellie Markovitch’s nutritious cookie – not just for breakfast!

Inspired by Danish Rye Bread Rugbrod – a nutrient dense cookie for any time of day!


Makes about 22 cookies
1 1/4 cup Maine Grains Organic Rye flour
1/4 cup almond flour
1/4 cup pumpkin seeds - finely chopped
2 tbsp flax seeds or flax meal
1 tsp baking powder
1/4 tsp baking soda
2 tsp salt
1/2 cup butter - soft at room temps
1 egg
1/4 cup molasses
1/4 cup sugar (optional)
1/2 cup dried cranberries
1/2 cup dark chocolate chips (optional)
Ellie's favorite combo - just molasses (no added sugar) and definitely the chocolate!


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


Course: Breakfast, Side Breakfast Snack

Check out Ellie’s site – Story Cooking – for great cooking ideas and tips.