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Wholemeal Breakfast Cookie

Wholemeal Breakfast Cookie

Course: Breakfast, Snack

A wholegrain cookie to start your day – or end a meal.
Copyright Timber Baking 2019 – Christy Timon & Abe Faber.


  • 500.0 g Maine Grains Spelt Flour

  • 10.0 g Bran Flakes

  • 10.0 g Toasted Wheat Germ

  • 2.5 g Baking Powder

  • 2,5 g Baking Soda

  • 4.8 g Salt

  • 213.0 g Natural Cane Sugar

  • 230.0 g Butter, unsalted & cold

  • 50.0 g Eggs

  • 75.0 g Water, cold

  • 2.5 g Vanilla Extract

  • Yields 48 – 2 1/4″ round cookies, 1/4″ thick


  • Combine all dry ingredients in a mixing bowl. Cut in the cold butter into 1/2 peas size pieces. Stream in egg, mixed with vanilla and water.Mix until a smooth dough is formed. Shape a flat square, wrap and chill.
  • On a floured board roll to desired thickness. Cut cookies and make with the back of fork tines if desired.
  • Bake on a parchment lined, or lightly greased cookie tray, bake at 300, 25-30 minutes – till lightly browned.
  • Cool on a rack. cookies will be crisp when cool.
  • Enjoy!

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