7-Grain & Oatmeal Jam Breakfast Thumbprint Cookies
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?
Texas Pure Milling 7-Grain and Seed Baking Mix and our All-Purpose Flour join forces with Whole Rolled Oats in these breakfast cookies. We also used a combination of sugar-free stevia baking blend and coconut sugar, to reduce the sugar, but still give a good sweet taste to these delicious treats. That is coupled with pure fruit spread instead of sugar-filled jam! So grab the little munchkins, and all your magic grain goodness to start baking up some love!
7- Grain & Oatmeal Jam Breakfast Thumbprint Cookies
2 1/2 cups Texas Pure Milling All Purpose Flour
1 cup Texas Pure Milling 7-Grain and Seed Baking Mix
3 1/2 cups Rolled Oats 1 tsp. Baking Soda 1 Tbsp. Cinnamon 1 tsp Salt 2 eggs 1 cup Coconut Sugar 1 cup Pyure Organic Stevia Baking Blend 1 cup Organic Coconut Oil ¼ cup molasses ½ cup Almond Milk 1 cup Smucker’s Pure Fruit Spread ½ cup Pecans, chopped
Directions:
Wash and sanitize all work surfaces and tools before baking.
Preheat oven to 350°.
In a mixer with the paddle attachment combine the whole wheat flour, oats, baking soda, cinnamon and salt.
On the lowest speed add the egg, 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. Do not eat the dough. Fill each cookie with 1 tsp. fruit spread. Sprinkle the fruit spread with chopped pecans.
Bake 10-12 minutes until golden brown. Wash and sanitize all work surfaces and tools after mixing and do not allow finished baked cookies to come in contact with the raw flour or dough.
Yield 36 cookies. Yield 3 dozen
Estimated Nutritional Information per cookie: 145 calories, 5 g fat, 22g carbohydrates, 2 g fiber, 3 g protein.
