Tuesday, December 13, 2016

The. Breakfast. Cookie.

Dear Turkey,

The breakfast cookie:
Healthy, easy, fast, tasty,
And my kid loved it.

The. Breakfast. Cookie.
(makes 24, adapted from here)

- scant 1/4 c sugar
- scant 1/2 c maple syrup (I might even go 1/3 c here)
- 1/2 c canola oil, or, better yet, extra-virgin olive oil (trust me)
- 1/4 c milk (I used soy unsweetened)
- 2 T flax or chia seeds, whole or ground (I used ground flax)
- 2 t vanilla
- 2 c whole wheat flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 c chocolate chips

- With a spoon, beat the first 6 ingredients until smooth. Stir in the remaining ingredients.
- If the dough is really wet, you can stir in a few more T flour or flax/chia. Conversely, if the dough is really cracked and the cookies aren't coming together easily, you can add a little more soy milk (if you reduce the maple syrup to 1/3 c you may need to do this -- on the other hand, the cookies are also tasty if they're a bit crunchy). 
- Cover two baking sheets with parchment paper and spoon out 12 cookies onto each sheet. 
- Bake at 350 F for 8-10 minutes (I needed 10). Cool the cookies completely on the sheets, otherwise you'll have a mess. 
- These keep great at room temperature or in the fridge.


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