Ancient Grain Apple Breakfast Cookies
These ancient grain breakfast cookies are packed with spelt, einkorn, apples, and toasted coconut. A cozy blend of spices makes them perfect for a satisfying grab-and-go breakfast or snack!
Servings: 30 cookies
Ingredients
Dry ingredients
- 3 cups all purpose einkorn flour 360 grams
- 3 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1-½ teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
Wet ingredients
- 1-⅓ cups coconut sugar 270 grams
- ⅓ cup coconut oil
- 2 large eggs
- ⅓ cup molasses
- 1 teaspoon vanilla extract
Add ins
- 3 cups shredded apples from about 3 apples
- 1-½ cups rolled spelt flakes 150 grams
- 1 cup coconut flakes toasted 112 grams
- 1 cup chopped toasted pecans 112 grams
- ¾ cup chopped crystalized ginger 140 grams
Instructions
- Preheat the oven to 350° and line two baking sheets with parchment paper.
- Combine all of the dry ingredients in a medium-size bowl. Use a whisk to combine the dry ingredients together.
- In a large mixing bowl, combine all of the wet ingredients and beat on medium speed for 2 to 3 minutes. Stir the dry ingredients into the wet ingredients until well combined. Add the shredded apples, spelt flakes, coconut flakes and pecans. Stir until well incorporated.
- Using a ¼ cup cookie scooper or measuring cup, scoop out ¼ cup sized pieces of dough and place on the cookie sheets spacing them 2 inches apart.
- Bake for 12 to 14 minutes until lightly browned on the edges (if you make smaller cookies, reduce the baking time). Cool the cookies on the cookie sheets for 2 to 3 minutes then transfer to a cooling rack until completely cool.
Nutrition
Serving: 1 | Calories: 165kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 152mg | Fiber: 3g | Sugar: 14g
