![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/banniereMagPrintemps2024.jpg)
Breakfast cookies
![Image of the breakfast cookie recipe by Les Belles Combines/Image of the breakfast cookies recipe by Les Belles Combines](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/biscuits_2_480x480.jpg?v=1630978208)
Ingredients
- 2 apples with peel
- 250 ml (1 cup) chopped or finely grated beets
- 3 eggs
- 190 ml (3/4 cup) vegetable oil
- 60 ml (1/4 cup) maple syrup
- 5 ml (1 tsp) vanilla essence
- 480 g (2 cups) whole-wheat or all-purpose flour
- 480 g (2 cups) quick-cooking rolled oats
- 120 g (1/2 cup) dried cranberries
- 120 g (1/2 cup) hemp seeds
- 120 g (1/2 cup) chocolate chips
Path to follow
- Preheat the oven to 375F.
- Grate the apples and beets and place in a large bowl.
- Add eggs, oil, maple syrup and vanilla. Mix well.
- Stir in flour, oats, cranberries, hemp seeds and chocolate chips. Mix well.
- On 2 baking sheets, divide the mixture into 24 cookies, about 30 ml (2 tablespoons) each. Mash lightly with a fork.
- Bake for 15 minutes or until cookies are lightly browned.
- Can be kept for 5 days at room temperature or 3 months in the freezer, in an airtight container.
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_temps_de_preparation.png)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_portions.png?v=1670449181)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_temps_de_cuisson.png)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_se_congele.png)
-
Ingredients
-
Preparation