River's Breakfast Cookies Recipe

Name: River's Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups spelt; 1 ¼ cups old-fashioned oatmeal; 1 ¼ cups triticale; 1 ¼ cups rolled barley; 1 cup whole wheat flour; 1 cup oat flour; 1 cup toasted almond, chopped; 1 -2 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon ground ginger; 1 cup dried fruit; 1 cup unsalted butter, softened; 1 cup light brown sugar; 1 cup honey; 2 eggs; 1 tablespoon vanilla extract

Servings: persons

1 ¼ cups spelt
1 ¼ cups old-fashioned oatmeal
1 ¼ cups triticale
1 ¼ cups rolled barley
1 cup whole wheat flour
1 cup oat flour
1 cup toasted almond, chopped
1 -2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
1 cup dried fruit
1 cup unsalted butter, softened
1 cup light brown sugar
1 cup honey
2 eggs
1 tablespoon vanilla extract

1
Toast and chop almonds: Preheat oven to 375F Line a 18x12 rimmed baking sheet with aluminum foil, and put the almonds on it in a single layer.
2
Toast for 10 minutes.
3
Take them out, and shake or stir them up a bit, then put them back in for 4 minutes more.
4
Chop them coarsely in a blender or food processor, or smash them into coarse bits with a mortar and pestle.
5
Mix dry ingredients: The first four ingredients are rolled whole grains, not flours.
6
The oat flour I used is whole oat flour.
7
Put grains, flours, baking powder, salt, spices except vanilla extract, and chopped nuts into a large bowl and stir well until thoroughly combined.
8
Mix wet ingredients: Cream butter.
9
Add and mix brown sugar and honey.
10
Add and mix vanilla extract.
11
Add and beat in one egg at a time.
12
This is all best done with a mixer, but can be done by hand.
13
Add dry ingredients and mix thoroughly.
14
Drop onto parchment-lined baking sheet in generous 2 tablespoons balls, 2 inches apart.
15
Bake at 375 for 15-20 minutes, watching them carefully at the end; you want them a bit undercooked so they stay soft.

1502

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ¼ cups spelt, 1 ¼ cups old-fashioned oatmeal, 1 ¼ cups triticale, 1 ¼ cups rolled barley, and more.

Yes, River's Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

River's Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions