Four Grain Breakfast Cookies Recipe
Equipment
- Stand mixer with paddle attachment (if you have one)
- Whisk + Bowls
- Parchment paper-lined or Silpat-Lined Half Sheet Pan
Ingredients
- 1 cup spelt flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 tablespoon sunflower seed butter (Sunbutter)
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- 1/4 cup millet
- 1/4 cup popped amaranth
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper or Silpat mat.
- Whisk dry ingredients (spelt flour - cardamom) for 30 seconds in a medium bowl.
- Beat butter with sugars for 2 minutes until fluffy and light.
- Mix in egg completely. Mix in Sunbutter and vanilla completely. Stop machine and scrape down bowl if needed.
- Add in all the flour at once. Pulse until just combined.
- Fold in the oats, millet, and popped amaranth. Portion dough in 2 tablespoon mounds spaced 2 inches apart on sheet pan.
- Bake for 12 minutes, turning pan halfway into baking time. Cool on the pan for 4 minutes before moving to cool completely on a wire rack (or devour them).
Notes
If you want to do the Banana Breakfast Cookies variation, two main changes happen to the recipe above.
- Divide the butter into 1/4 cup that you will first brown and cool in a skillet (while the remaining 1 1/4 cup gets beaten into the sugars).
- Omit the sunflower seed butter. Add in 1 really ripe (I mean BLACK) banana (because the starch in unripe bananas convert to sugars and that makes them amazing for all things sweet, then.) You'll chop the banana and then add it into the cooling brown butter, during which time transfer both to a bowl and mash with a potato masher to resemble scrambled eggs. You'll add in the banana after the actual egg and vanilla are completely combined into the batter, but before adding in the flours.