River's Breakfast Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups spelt
• 1 1/4 cups old-fashioned oatmeal
• 1 1/4 cups triticale
• 1 1/4 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
• 1/2 teaspoon salt
• 1/4 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

Recipe

• 1 toast and chop almonds: preheat oven to 375°f line a 18x12 rimmed baking sheet with aluminum foil, and put the almonds on it in a single layer. toast for 10 minutes. take them out, and shake or stir them up a bit, then put them back in for 4 minutes more.
• 2 chop them coarsely in a blender or food processor, or smash them into coarse bits with a mortar and pestle.
• 3 mix dry ingredients: the first four ingredients are rolled whole grains, not flours. the oat flour i used is whole oat flour. put grains, flours, baking powder, salt, spices except vanilla extract, and chopped nuts into a large bowl and stir well until thoroughly combined.
• 4 mix wet ingredients: cream butter. add and mix brown sugar and honey. add and mix vanilla extract. add and beat in one egg at a time. this is all best done with a mixer, but can be done by hand.
• 5 add dry ingredients and mix thoroughly.
• 6 drop onto parchment-lined baking sheet in generous 2 tablespoons balls, 2 inches apart. bake at 375 for 15-20 minutes, watching them carefully at the end; you want them a bit undercooked so they stay soft.