- 1/2 Cup rolled oats
- 1/2 Cup whole grain flour or whole grain pastry flour
- 3 Cups whole grain cereal flakes
- 1/4 Cup cocoa
- 1/2 Teaspoon baking soda
- 1 large egg
- 1/3 Cup Sneaky Chef Purple Purée
- 1 Teaspoon pure vanilla extract
- 6 Tablespoons unsalted butter, softened
- 3/4 Cups sugar
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Place the oats in the bowl of a food processor and process them on high until the oats are finely ground. Add the cereal flakes and pulse them several times until the flakes resemble crumbs. Transfer the processed oats and cereal to a large mixing bowl and whisk in the flour, cocoa, and baking soda. In another bowl, whisk together the egg, Purple Purée, sugar, vanilla, and the cooled softened butter.
Next, add the dry ingredients to the wet and mix them together just until combined. Drop single tablespoonfuls of the batter onto the baking sheets, leaving about 1 inch between each cookie. Flatten the cookies with the back of a fork that's been sprayed with oil to keep from sticking to the batter. Bake the cookies for 12 to 15 minutes, or until they are lightly browned around the edges.
Remove the cookies from the pan and let them cool. Store the cookies in an airtight container or freeze them in sealed plastic bags for up to 3 months.