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“ I think every woman should have a blowtorch”

                -Julia Child

Breakfast Cookies

Yield 16 cookies

2 1/2 tablespoons ground flax seed

1/2 cup plus 2 tablespoons water

1 cup evaporated cane juice crystals

1 cup rolled oats

2 cups whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/3 cup vegetable oil

2 tablespoons maple syrup or honey

2 teaspoons vanilla extract

2/3 cup chocolate chips, any variety

1/2 cup toasted nuts or dried fruit, I love cranberries and pecans

Preheat oven to 350 degrees.

In a large bowl, combine water and flax seeds, set aside.

Add the oatmeal and sugar to the bowl of a food processor and pulse until the texture resembles flour. Add the whole wheat flour, baking soda, baking powder and salt, pulse quickly to combine.

Add the oil, syrup and vanilla extract to the flax seed and water mixture.

Add the dry mixture to the wet and stir until combined. Mix in the chocolate chips and nuts.

Scoop with a 1/4 cup measure and form into cookies 2 inches in diameter and 3/4 inch thick, place on parchment lined baking sheets.

Bake for 12 minutes. Cookies should look set but will still be soft. Allow to cool on the baking sheets for 5 minutes before moving to a cooling rack.