Einkorn Breakfast Cookies
by Kimberly Swedberg
This is a treat created by Kimberly Swedberg. It was a first-place finisher in the Young Living Einkorn Cook-Off.
Prep/Cooking: 20-30 min
Yield: 12 large cookies
Ingredients
- 2 cups Gary’s True Grit™ Einkorn Pancake and Waffle Mix
- ½ cup real maple syrup
- ½ cup Gary’s True Grit NingXia Berry Syrup
- ½ cup butter, softened
- ½ cup old-fashioned rolled oats
- 1–3 drops Cinnamon Bark Vitality™ essential oil
- 1 cup of optional add-ins: organic dark chocolate chips, Organic Dried Wolfberries, dried cranberries, fresh blueberries, almonds
Directions
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients, then fold in add-ins. Drop dough by spoonful onto cookie sheet and bake in preheated oven for 10–12 minutes.
- Cool cookies and enjoy for a quick on-the-go breakfast. Cookies can be frozen.
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From the kitchen of: Kimberly Swedburg / Cape Girardeau, MO
