Breakfast Cookies (with or without egg)

Breakfast Cookies

Breakfast Cookies (with or without egg)
Recipe source: Chefindisguise

1 cup all-purpose flour
1 cup corn flakes
½ cup oats
½ cup desiccated coconut
½ cup whole almonds
½ cup raisins
½ cup sugar
½ tsp baking soda
½ cup butter
1 egg OR 1 tbsp flax powder mixed with 3 tbsp water
½ tsp salt
1 tsp vanilla essence

Beat butter and sugar for few minutes.
Add egg OR flax egg, vanilla essence and mix well.
Add flour, baking soda and salt and mix well.
Add coconut, almond, cornflakes, oats and fold to combine. Don’t overmix.
Use your hands or 2 tablespoons to scoop walnut size piece of dough, slightly flatten them and place on a parchment paper lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 12-15 mins.
Cool them on a wire rack. They will harden as they cool.
Store in an airtight container.


Oats, Walnuts and Raisins Cookies

Oats Walnuts Cookies 1

Oats, Walnuts and Raisins Cookies

1 ¼ cups oats
¾ cup flour
¾ cup brown sugar
¾ cup walnuts
¼ cup raisins
1 egg
¼ tsp baking powder
½ tsp salt
½ tsp grated nutmeg
8 tablespoon butter

Mix flour, baking powder, salt and nutmeg.
Mix oats, walnuts and raisins separately.
In a large bowl, beat butter for a minute and add sugar. Beat until fluffy. Beat in the egg.
Stir in the flour mixture with a wooden spoon or spatula.
Stir in oats mixture.
Roll the dough into walnut size balls and place on a greased parchment paper spacing them apart.
Bake in a preheated oven at 160 degrees Celsius for 15 to 20 minutes or until the edges start to turn golden brown.
Cool the cookies on a wire rack and store in an airtight container.

Oats Walnuts Cookies