Nutty Seedy Breakfast Cookies

 

Ingredients

· 3/4 cup/90 grams walnuts, roughly chopped

· 1 cup/2 sticks/225 grams unsalted butter

· 1/2 cup/170 grams maple syrup

· 1 teaspoon pure vanilla extract

· 3 large eggs (about 150 grams), at room temperature

· 1 ripe banana, thoroughly mashed (about 1/3 cup/100 grams)

· 3/4 cup/100 grams raw unsalted pepitas (shelled pumpkin seeds)

· 3/4 cup/40 grams unsweetened flaked coconut

· 1/2 cup/45 grams raw shelled sunflower seeds

· 1/2 cup/50 grams flaxseeds

· 1/4 cup/50 grams millet

· 11/2 cups/150 grams rolled oats

· 1 cup/120 grams dried cranberries

· 2/3 cup/100 grams whole wheat flour

· 1/2 cup/100 grams dried cherries

· 1 teaspoon baking soda

· 1 teaspoon kosher salt

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon freshly grated nutmeg

 

Steps

1) Preheat the oven to 350°F and place a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 6 to 8 minutes, until they are light golden brown and fragrant. Remove from the oven and set aside to cool.

2) Melt the butter, then place it in a medium bowl. Whisk in the maple syrup and vanilla until well combined. Whisk in the eggs and banana until the mixture is totally homogeneous. (The banana needs to be completely mashed so it whisks in smoothly.)

3) In a large bowl, stir together the pepitas, coconut, sunflower seeds, flaxseeds, and millet. Remove 1/2 cup/about 50 grams of the mixture and set it aside for topping the cookies. Add the walnuts, oats, cranberries, flour, cherries, baking soda, salt, cinnamon, and nutmeg to the bowl and stir well to combine. Make a well in the center and pour in the butter mixture. Stir well to combine — the dough will be more like a soft batter than a stiff cookie dough. Cover the bowl and refrigerate for at least 30 minutes or up to overnight, to allow the grains to absorb the liquid and firm up the batter.

4) When ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper or butter it.

5) Wet your hands and use them to scoop about 1/4 cup of the dough from the bowl. Roll the dough into a rough ball, dip the top of the ball into the reserved seed mixture, and plop it seed side up on the prepared baking sheet. Repeat to form the remaining dough. Press the cookies down with the palm of your hand to make them flat. Bake for 20 to 22 minutes, rotating the baking sheet midway through the baking time, until the cookies are golden brown on the edges and firm when you press them in the middle.

6) Remove from the oven and let cool on the baking sheet on a wire rack.

7) Cookies can be stored in an airtight container at room temperature for up to 2 days.

 

 

From: Pastry Love: A Baker’s Journal of Favorite Recipes

By: Joanne Chang