Chia Seed Breakfast Cookies with Strawberry Yogurt Drink

Chia Seed Breakfast Cookies

  • Recipe difficulty: Easy
  • 0 of 5
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  • Course: Desserts

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its food processor, 1.5-cup chopper and beaker attachments.

Ingredients

Pecan, chia & cranberry breakfast cookies

Makes about 45 cookies

  • ½ cup room temperature butter
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1 tsp  honey
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup milk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 4 tbsp pecan halves
  • 3.5 ounces dried cranberries
  • 10 tbsp chia seeds

Strawberry yogurt drink

Serves 2

  • 8 ounces frozen strawberries
  • ½ cup plain Greek yogurt
  • 2 tsp honey
  • 1/3 cup milk

 

Preparation

  1. Preheat oven to 350°F.
  2. For the cookies, place the butter, vanilla extract, sugar, brown sugar, honey, egg, milk, flour and baking powder in the Braun MultiQuick food processor attachment and process until a soft dough forms.
  3. Finely chop pecans with the Braun MultiQuick 1.5-cup chopper attachment.
  4. Place dough in a bowl and mix in the pecans, dried cranberries and chia seeds.
  5. Form 1 tablespoon of dough into ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Let cool slightly.
  6. For the strawberry yogurt drink, place all the ingredients in the Braun MultiQuick beaker attachment and blend to smooth purée with the Braun MultiQuick 7 hand blender with blending shaft.
  7. Serve the smoothie with the cookies, for a perfect breakfast. Freeze the leftover cookies and take out as you need them.

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