Nordic Morning Breakfast Cookie
Course: Breakfast, Dessert, SnackServings
2
dozenCooking time
9
minutesIngredients
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
1/2 tsp salt
1/2 cup butter – soft at room temps
1 egg
1/4 cup molasses
1/4 cup sugar (optional)
1/4 cup dried cranberries
1/2 cup 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
