These yummy, not-too-sweet cookies are aptly named for the cereal and yogurt in them. This light, delicate variation on scones is great for breakfast, or snacking. Enjoy warm from the oven or wrap well and freeze. (Reheat in a 350-degree oven for 5 minutes before serving.) These cookies can be stored at room temperature for two days.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Combine the flax meal with water and set aside.
- Combine the flour blend, half the cereal, salt, brown sugar, baking powder, baking soda, and cinnamon in the bowl of a food processor. Pulse to combine. Cut in the butter until the mixture resembles coarse meal.
- In a glass measuring cup, combine yogurt, flax mixture, egg, and vanilla.
- Add to the dry ingredients and pulse just until no liquid is visible.
- Turn onto a sheet of parchment paper. Fold in the remaining cereal and cranberries. Don’t over mix. The add-ins do not need to be evenly distributed. Chill for 30 minutes.
- Using a medium scoop (about ¼-cup size), scoop the dough onto the prepared cookie sheets, leaving about 1 inch between each. Use a sheet of plastic wrap to gently press and smooth the cookies into ½ -inch-thick disks if desired or leave in round balls. Brush with heavy cream, sprinkle with brown sugar, and bake for 19 to 20 minutes. Serve warm