Cashew Cherry Chip Breakfast Cookies

From the Silk test kitchen

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Servings
12
Total Time
45 min

Silk Cashew Cherry Chip Breakfast Cookies
Ingredients
  • 1 cup (250 ml) unbleached flour or oat flour
  • 3 cups (750 ml) old fashioned or quick cooking oats
  • 1/4 cup (60 ml) ground flaxseed
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 2 eggs
  • 3/4 cup (175 ml) honey, coconut sugar or real maple syrup
  • 1/2 cup (125 ml) melted margarine (or butter)
  • 1/2 cup (125 ml) applesauce
  • 1/2 cup (125 ml) Silk Unsweetened Vanilla Cashew Beverage
  • 1 cup (250 ml) roasted, salted cashews, chopped
  • 1 cup (250 ml) dried cherries or cranberries
  • 1 cup (250 ml) bittersweet chocolate chips

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Preparation
  • In a large bowl, whisk together flour, oats, flaxseed, soda and salt.
  • In a separate bowl, whisk together eggs, honey, margarine, applesauce and Silk.
  • Add wet ingredients to dry ingredients and mix to combine. Then stir in cashews, cherries and chocolate chips.
  • Refrigerate batter for 15 minutes.
  • Preheat oven to 180°C (350°F).
  • Drop by rounded ¼-cup (60-ml) measure onto greased or lined baking sheet.
  • Bake for 12-15 minutes until bottom of cookies are golden.