Chocolate Cherry Breakfast Cookies
cups Gold Medal™ white whole wheat flour
tablespoons ground flaxseed or flaxseed meal
teaspoon ground cinnamon
bar (4 oz) extra bittersweet baking chocolate (70% cacao), chopped
cup dried tart cherries, chopped
In medium bowl, mix flour, oats, flax, baking soda, cinnamon and salt with whisk; set aside.
In large bowl, beat butter, brown sugar, honey and vanilla with electric mixer on medium speed until creamy. Beat in egg. Stir in flour mixture until well blended. Stir in chocolate and cherries. Drop dough by heaping 2 tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 9 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack.
- After scooping into 2-tablespoonful balls, place uncooked dough on plate; cover with plastic wrap, and place in freezer. After 1 hour, transfer to freezer bag for storage. When ready to bake, don’t thaw; just place on ungreased cookie sheet straight from the freezer, and bake 13 to 16 minutes.
- Not a fan of dried cherries? Substitute whatever chopped fruit you prefer, or use the same amount of chopped nuts instead.
- Store leftover cookies tightly covered at room temperature up to 1 week or in freezer up to 1 month.
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Chocolate and cherries combine with oats, flaxseed and honey to create a breakfast cookie perfect for starting your day!