Thursday I showed you a yummy strawberry breakfast cookie recipe.  I’m the kind of girl who loves to experiment with new flavors and combinations. I use recipe formulas to do that.   I’m aware that there are people out there who are petrified of cooking without a specific recipe.  I’m married to one of them.  He needs the recipe to tell him every little detail or he’s paralyzed in the kitchen.  If this is you, and the idea of a recipe formula freaks you out, it’s ok, skip it and come back tomorrow :).

Here’s how it works, read down the list of suggestions and start pulling together combinations.  Maybe you’ll have a Maple Apple Pecan Breakfast Cookie.  Or a Ginger Peach Macadamia one.  It’s as limitless as your imagination.

Breakfast Cookie Formula

1/4 cup fat (such as melted butter, melted coconut oil, or avocado oil)

1/4 cup thick liquid (such as buttermilk, yogurt, sour cream, applesauce, baby food, pureed spinach or more oil)

1/2 cup sticky sweetner (honey, agave, brown rice syrup, maple syrup, fiber yum or any combo.)

1/2 cup thin liquid (such as juice, milk, or tea)

2 eggs

1 1/2 cups rolled oats

1/4 cup flax meal

3/4 cup flour (whole wheat, almond meal, more flax, oat flour, buckwheat, amaranth)

1 tsp flavoring extract (such as vanilla, butterscotch, almond, orange, lemon, rum)

1/4 cup chopped nuts (sunflower seeds, almonds, pecans, macadamia, cashews, peanuts, walnuts)

1/2 cup dried fruit or baking chips (craisins, raisins, blueberries, snipped cherries, snipped apricots, chocolate chips etc)

1/2 cup fresh chopped firm fruit (such as blueberries, mulberries, strawberries, raspberries, apples, banannas, peaches, pears)

1/4-1/2 each of spices (cinnamon, nutmeg, ginger, mace, allspice, etc)

1 tsp salt (if your nuts are salted leave this out)

MIx your wet, then your dry ingredients.  Scoop 1/4 cup fulls onto lined baking sheets and bake at 350 for 20 minutes or until golden.

Have you thought of a flavor combination to try?  Leave a suggestion in the comments.