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"Not too sweet" mini cookies

5 from 1 vote
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients  

  • 1 egg yolk, beaten
  • 1 tablespoon molasses
  • 2 tablespoons brown rice syrup
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons oil
  • 1/4 cup rice milk or almond milk
  • 2 tablespoons oatmeal cereal
  • 1 tablespoon soy flour
  • 2 tablespoons wheat germ
  • 1 1/4 cups whole wheat flour, plus more for sprinking

Instructions 

  • Preheat oven to 350 degrees.
  • In a food processor, place all the wet ingredients and blend for several seconds.
  • In a separate bowl, mix the dry ingredients.
  • Add the dry ingredients into the food processor with the wet ingredients.
  • Process until the mixture forms a ball of dough.
  • Sprinkle extra whole wheat flour onto a counter surface and place dough. Roll or pat into a rectangle (about 1/2-inch thick).
  • With a knife, make a cut down the center of the dough and more across to create 22 mini cookies.
  • Place cookies on a silpat or parchment paper lined cookie sheet.
  • Bake for 10 minutes.
  • Cool throughly on cookie sheet and serve.
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