These moist delicious cookies are chock full of oats, whole grains, sunflower seeds, almonds and raisins. This recipe was inspired by @rogersgrains with a few changes. The original recipe did not call for chocolate chips, but as my hubby said - a little chocolate doesn't hurt, so I added chocolate. These cookies are a perfect breakfast cookie and as a grab-and-go snack. Try crumbling a cookie on a bowl of yogurt or with a cup of tea or coffee.
Porridge Oats Breakfast Cookies
1 cup Rogers whole wheat flour 2 cups Rogers porridge oats 1 tsp baking soda 3/4 tsp salt 1tsp baking spice 1 tsp cinnamon 2 free run organic eggs 1/3 cup olive oil 1 1/4 cups unsweetened apple sauce (I made my own) 3/4 cup brown sugar 1 tbsp orange zest 1 tsp vanilla paste 3/4 cup slivered almonds, chopped 1/2 cup sunflower seeds 1 cup sultana raisins 1 cup semi-sweet chocolate chips
Preheat oven to 350F. Combine flour, porridge oats, baking soda, salt and spices. Set aside. Beat eggs, oil, applesauce, sugar, zest and vanilla. Mix in flour mixture, then stir in almonds, sunflower seeds and raisins. Finally stir in the chocolate chips, saving a few for the tops of the cookies. Using a 1/4 cup, scoop each cookie, place on cookie sheet and press down with a fork to form a cookie approximately 3″ in diameter. Place a few chocolate chips on top of each cookie. Bake for 15-20 minutes or until lightly browned. Let cool on the cookie sheet before removing. They freeze well too.