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Recipe

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Breakfast Mix Energy Cookies

We love the way Rancho's Breakfast Mix tastes in cookies!

Ingredients:

2 cups of Rancho’s Own Breakfast Mix
2 eggs
1/3 cup coconut oil, melted
1/3 cup brown sugar, or palm sugar
1 cup whole wheat flour
½ cup rye flakes*
1 tsp of vanilla
½ tsp of cinnamon
pinch of salt

*If you don't have rye flakes on hand, rolled oats works well as a substitute.

Directions:

Preheat the oven to 350°.

In a large bowl, cream the coconut oil and the sugar together, then add the eggs and beat until creamy. Stir in the rest of the ingredients and mix until everything is well combined.

Take scoops of dough approximately the size of golf balls, roll between your hands and flatten. These cookies do not settle or spread during baking, so the shape and size you make them is what you will get at the end. Place raw cookies on a parchment or baking mat lined cookie sheet.

Bake for 12-15 minutes, the thicker the cookies the longer it will take to bake. They'll turn a lighter shade of brown when they're done, and if you take a peak a the bottoms they'll be lightly browned.

Final product:

Tags: vegetarian, pescetarian, lactose-free, snack, baked goods, dessert, cookies, cinnamon, rye flakes, whole wheat flour, palm sugar, brown sugar, coconut oil, eggs, rancho's breakfast mix

Rancho Vignola products:

Persimmons - Sliced - ORGANIC ** NEW **
Whole Brown Sugar - ORGANIC
Rancho’s Breakfast Mix, Raw - ORGANIC
Athlete Update: Julien Locke on Woodworking, Baking, and App Development all While Training for the Olympics

Hello fellow Rancho Vignola foodies! While I would usually be writing a report on the trials and tribulations of an exciting racing season, here we are at the end my first ski-race-less winter since I was 6 years old, and I’m instead writing about wood working and web/app development! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Breakfast Mix Energy Cookies

We love the way Rancho's Breakfast Mix tastes in cookies!

Ingredients:

2 cups of Rancho’s Own Breakfast Mix
2 eggs
1/3 cup coconut oil, melted
1/3 cup brown sugar, or palm sugar
1 cup whole wheat flour
½ cup rye flakes*
1 tsp of vanilla
½ tsp of cinnamon
pinch of salt

*If you don't have rye flakes on hand, rolled oats works well as a substitute.

Directions:

Preheat the oven to 350°.

In a large bowl, cream the coconut oil and the sugar together, then add the eggs and beat until creamy. Stir in the rest of the ingredients and mix until everything is well combined.

Take scoops of dough approximately the size of golf balls, roll between your hands and flatten. These cookies do not settle or spread during baking, so the shape and size you make them is what you will get at the end. Place raw cookies on a parchment or baking mat lined cookie sheet.

Bake for 12-15 minutes, the thicker the cookies the longer it will take to bake. They'll turn a lighter shade of brown when they're done, and if you take a peak a the bottoms they'll be lightly browned.

Final product:

Tags: vegetarian, pescetarian, lactose-free, snack, baked goods, dessert, cookies, cinnamon, rye flakes, whole wheat flour, palm sugar, brown sugar, coconut oil, eggs, rancho's breakfast mix