Oat Sesame Flax Breakfast Cookies

These are large cookies with a little bit of everything but not too much of any one ingredient! They have a satisfying crunch, and go well with morning coffee or just a glass of milk. It's a way to eat a variety of nutrients, and one that tastes so good! The Durum Atta flour is essential to give the crunch to the cookies but some substitutions that can be made are to use any of the raw brown sugars (Colombian Panela, Mexican Piloncillo) for the refined brown sugar, and Palm Sugar for the white or refined granulated sugar. Caramel or toffee chips can be substituted for the chocolate. For a darker cookie, molasses may be substituted for the maple syrup but you will have to add a teaspoon of vanilla for flavor.

1/4 cup butter

¼ cup shortening

1/4 cup Almond Butter

1 cup brown sugar

¼ cup white sugar

1 egg

¼ cup water

2 tablespoons 100% Maple Syrup

½ cup Durum Atta flour

½ cup all purpose flour

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking soda

½ cup chopped pecans

½ cup sesame seeds

1 1/2 cup oats

½ cup oat bran

½ cup flax meal

½ cup puffed Millet

¼ cup dark chocolate chips

Directions

1.      Lightly toast the sesame seeds and chopped pecans in a large wok until the seeds take on a light brown color and smell fragrant. Watch carefully as the seeds can burn very easily!

2.      Mix all the dry ingredients in a large bowl, along with the spices, and the nuts , sesame seeds and chocolate chips

3.      Melt the butters, sugars, water, at low heat. Bring to a simmer and remove from heat. Add maple syrup and vinegar when cool.

4.      Lightly beat egg then add to dry ingredients along with cooled melted butter and sugar mixture. Mix to form a dough.

5.      Pack the dough into a ¼ cup size measuring cup that has been coated with a little vegetable oil. Invert these on to a parchment lined cookie sheet. Drop dough by rounded tablespoons on to a cookie sheet lined with parchment paper. Using the bottom of a glass that has been coated with vegetable oil, flatten the dough to form a biscuit, about 3 ½-4 inches in diameter. Bake at 350 degrees Fahrenheit for 15 minutes,. Remove, allow to cool for 10 minutes, and then put back in oven at 275 degrees Fahrenheit for another 30 minutes. Cool and store in an airtight container.