Breakfast Cookies

These cookies are wholesome and portable. Take along two of them and a piece of fruit for an energizing, on-the-go breakfast.
Makes 24 cookies

1 egg
1/4 cup almond oil
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup crispy rice cereal
3/4 cup sliced almonds, roasted
1/2 cup Grape Nuts® or other natural whole grain, wheat and barley cereal
3 tablespoons wheat germ
3 tablespoons whole-wheat flour

Preheat oven to 300F.

Whisk together egg, almond oil, honey, salt and cinnamon in a large bowl.

Add remaining ingredients and stir with a wooden spoon.

Drop dough by rounded teaspoons about 2 inches apart on a lined baking sheet.

Bake 15 minutes, or until edges are firm. Let cool completely before removing from sheet. Serve, or store airtight up to one week.

Note:
To roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Source: The Almond Board of California