Breakfast Cookies

Most mornings, my amazing fiance makes me a green smoothie for breakfast. Two days a week, however, he has to work at 5 am. Yep, FIVE. There's no way he feels like making breakfast that early and no way I'm getting up for it even if he did. Since I want him to get a healthy, filling breakfast, I usually make a fruit salad and pack him one of these breakfast cookies. They don't have to be saved just for breakfast, either! They're a great snack or part of a meal for people on the go. They're healthier and cheaper than packaged breakfast bars too. Just make up a batch or two, and toss them in the freezer to use as you need them. Enjoy!

(P.S.-to make the flours cheaper, buy the whole grains in the bulk section of your grocery store and grind them yourself in your blender. You can often save a dollar a pound by buying this way!)

Ingredients:
Dry:
1 Cup whole buckwheat flour
1 Cup whole spelt flour
1 Cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet:
2 Tablespoons ground flax seed mixed with 4 Tablespoons water
1 Ripe banana
1/3 cup agave nectar
1/3 cup grapeseed oil

Plus your choice of mix-ins! Some examples are:
Nuts (walnuts and peanuts are great)
Raisins
Berries (fresh, frozen, or dried all work well)
Chopped apples
Spices (cinnamon, cloves and nutmeg compliment the other ingredients well)
Just be creative! These cookies have never been the same for me!

Combine the ground flax seed with the water and let it sit while you prepare the rest of the ingredients. (This acts as the egg replacer and should get thick and sticky upon sitting.) Combine the wet ingredients. Combine the dry ingredients. Just before adding the wet to the dry, stir in the "egg" mixture. Combine everything and add in your mix-ins. If it is too sticky, add more oats until it comes together. Drop onto a cookie sheet and bake at 325 for about 12 minutes. Makes about a dozen cookies.