Monster Cookies

I have been working really hard to be eating loads of fruits and veggies as well as better carb choices. I love making smoothies, particularly this yummy one I made…

see the lovely shade of green? That’s because I fit in a whole serving of fresh spinach (no worries-a little agave syrup perfectly evened out the bitterness). T’was a GREAT way to get a serving of veggies in first thing in the morning; just trust me, you gotta try it!

Anywho…I don’t have time every morning to blend a smoothie so I’m trying to plan ahead for some other quick options. I remembered that Mom used to make these wonderful cookies that she would let us eat for breakfast. Thankfully I had all of the somewhat rare for Korea ingredients on hand, because who doesn’t like cookies for breakfast?!

Here’s the recipe for Monster Cookies:

1-1/2 c. whole wheat four

1 c. quick cooking oats

1/3c sesame seeds

1 tsp baking powder

1 tsp cinnamon

½ c. sunflower seeds-unsalted

½ tsp salt

½ c. vegetable oil (extra virgin light olive oil)

½ c. full flavor molasses (or ¼ c. black strap molasses* and 1/4c. honey; this molasses has a very strong flavor.)

½ c wheat germ, toasted or untoasted

2 eggs

1 c. chopped nuts-pecans, almonds or peanuts

1 c. raisins

Preheat oven to 375 degrees and use non stick cooking spray on 2 cookie sheets.

Stir together flour, oats, wheat germ, sunflower and sesame seeds, baking powder, cinnamon and salt. In another bowl whisk oil, molasses/honey and eggs until thoroughly combined; mix with dry ingredients. Fold in nuts and raisins. Drop by ½ cup measure onto cookie sheet and spread to 4 inch diameter. Bake 15-18 minutes. Yield: 12 cookies. (I got 9 cookies but also really packed my 1/2 cup measure)

After cooling they keep wonderfully in the freezer to pop out for a nutritious breakfast on the go!

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