Breakfast cookies

Fall for our healthy cookies with original flavors! Combining apples and grated beets with a touch of maple syrup and vanilla, these soft cookies are enriched with whole wheat flour, oats, cranberries, hemp seeds and chocolate chips. Easy to prepare and perfectly golden in the oven, they are ideal for a nutritious snack or a quick breakfast.

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    20 min
    4
    15 min
    Freeze for three months.

    • Ingredients

      • 2 apples with peel
      • 250 ml (1 cup) finely chopped or grated beets
      • 3 eggs
      • 190 ml (3/4 cup) vegetable oil
      • 60 ml (1/4 cup) maple syrup
      • 5 ml (1 tsp) vanilla essence
      • 480 g (2 cups) whole wheat or all-purpose flour
      • 480 g (2 cups) quick-cooking rolled oats
      • 120 g (1/2 cup) dried cranberries
      • 120 g (1/2 cup) hemp seeds
      • 120 g (1/2 cup) chocolate chips

    • Preparation

      1. Preheat oven to 375F.
      2. Grate the apples and beets and place in a large bowl.
      3. Add eggs, oil, maple syrup and vanilla. Mix well.
      4. Stir in flour, oats, cranberries, hemp seeds and chocolate chips. Mix well.
      5. On 2 baking sheets, divide the mixture into 24 biscuits of about 30 ml (2 tbsp) each. Lightly crush with a fork.
      6. Bake for 15 minutes or until cookies are lightly browned.
      7. Keep for 5 days at room temperature or 3 months in the freezer, in an airtight container.

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