This one is for the healthy-gourmet moms who have winter break coming soon. Weeks on end with kids at home are imminent. Soon they will be clogging up the kitchen with their adorable faces and empty bellies. For you, you wicked-cool Mom... Breakfast cookies. You read that right. Breakfast. Cookies. Don't worry though, nobody will be calling CPS because of lax nutrition habits with the young ones...in fact, they might be praising your ever-loving-name for being so drop-dead-awesome! Side note: How many adjectives about Mom can we hyphenate together before it gets ridiculous?
As the kids start dancing around the kitchen and gleefully chanting, "Breakfast Cookies! Breakfast Cookies!" whip out your WonderMix with the cookie whip attachment. If you haven't seen this one yet, it's a rock-star mom's companion for all thick cookie doughs and bread related adventures. The Wondermix uses a high-torque no-belt geared transmission with a long history of durability. Meaning it won't give up on anything good...unlike your kids and cleaning their bedrooms. Because of this extreme high-torque transmission and its balance, the WonderMix will not "walk off the counter" like many of the belt-driven mixers on the market...and again, unlike your toddler who most likely will be jumping off the kitchen table over winter break. If you as the mom haven't jumped to our special sale on the Wondermix, right now is a good time to do it, you know, before the kids get home...
7 Grain Jam Breakfast Thumbprint Cookies
Organic Grains Spelt Flour| 3 cups
Organic Grains 7 Grain Flakes| 3 ½ cups
Baking Soda| 1 tsp
Cinnamon| 1 Tbsp
Salt| 1 tsp
Water| 1/2 cup
Coconut Sugar| 1 cups
Pyure Organic Stevia Baking Blend| 1 cup
Organic Coconut Oil| 1 cup
Molasses| ¼ cup
Almond milk| ½ cup
Organic Pure Fruit Spread, no sugar added| 1 cups
Pecans, chopped| ½ cup
Directions: Preheat oven to 350°. In a WonderMix with the cookie whip attachment combine the spelt flour, 7-grain flakes, baking soda, cinnamon and salt. On the lowest speed add the water, coconut sugar, stevia blend, coconut oil, molasses and almond milk. Mix for 2 minutes until well combined. Scoop by rounded Tablespoon about 1 inch apart on an ungreased baking sheet. Flatten balls of dough slightly. Indent the middle of each cookie with your thumb.
Fill with 1 tsp. fruit spread.
Sprinkle with chopped pecans.
Bake 10-12 minutes until golden brown. Yield 36 cookies. Yield 3 dozen
Estimated Nutritional Information per cookie: 145 calories, 5 g fat, 22g carbohydrates, 2 g fiber, 3 g protein.