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!
Ingredients
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!
instructions
- Preheat oven to 375 degrees, prep trays with either a baking mat or 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 (like the photo) if desired
- Bake 375 for 8-9 minutes or til golden
notes
Course: Breakfast, Side Breakfast Snack
Check out Ellie’s site – Story Cooking – for great cooking ideas and tips.
