We’ve all heard that breakfast is the most important meal of the day. Meal, cornmeal, oatmeal…it makes sense. So, I came up with an easy breakfast cookie using these ingredients to help jump start your day.
Here’s what you’ll need:
- 1/2 cup whole-wheat flour (or all-purpose if you don’t have ww)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 2/3 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon/nutmeg mixture (or whichever one you have)
- 1 tablespoon agave nectar
Preheat the oven to 350 degrees F and line a baking sheet with some parchment paper. In a medium bowl, whisk together flours, cornmeal, spices and baking powder and set aside.
In a large bowl, whisk together the oil, sugar, egg, agave nectar and vanilla. Add flour mixture, and stir to combine.
Then, mix in oats. Pop the bowl into the fridge for about 45 minutes to chill the dough.
Next, take about a tablespoon of dough and space about 1 1/2 inches away from each other.
Bake for 10-12 minutes. Take them out, let them cool on the baking sheet for another 5 minutes and then move to a cooling rack for about 10 minutes.
Good morning!
Recipe-friendly version:
Here’s what you’ll need:
- 1/2 cup whole-wheat flour (or all-purpose if you don’t have ww)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 2/3 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon/nutmeg mixture (or whichever one you have)
- 1 tablespoon agave nectar
Preheat the oven to 350 degrees F and line a baking sheet with some parchment paper. In a medium bowl, whisk together flours, cornmeal, spices and baking powder and set aside.
In a large bowl, whisk together the oil, sugar, egg, agave nectar and vanilla. Add flour mixture, and stir to combine.
Then, mix in oats. Pop the bowl into the fridge for about 45 minutes to chill the dough.
Next, take about a tablespoon of dough and space about 1 1/2 inches away from each other.
Bake for 10-12 minutes. Take them out, let them cool on the baking sheet for another 5 minutes and then move to a cooling rack for about 10 minutes.
