River's Breakfast Cookies

Directions

1. 1
   Toast and chop almonds: Preheat oven to 375F Line a 18x12 rimmed baking sheet with aluminum foil, and put the almonds on it in a single layer.
2. 2
   Toast for 10 minutes.
3. 3
   Take them out, and shake or stir them up a bit, then put them back in for 4 minutes more.
4. 4
   Chop them coarsely in a blender or food processor, or smash them into coarse bits with a mortar and pestle.
5. 5
   Mix dry ingredients: The first four ingredients are rolled whole grains, not flours.
6. 6
   The oat flour I used is whole oat flour.
7. 7
   Put grains, flours, baking powder, salt, spices except vanilla extract, and chopped nuts into a large bowl and stir well until thoroughly combined.
8. 8
   Mix wet ingredients: Cream butter.
9. 9
   Add and mix brown sugar and honey.
10. 10
    Add and mix vanilla extract.
11. 11
    Add and beat in one egg at a time.
12. 12
    This is all best done with a mixer, but can be done by hand.
13. 13
    Add dry ingredients and mix thoroughly.
14. 14
    Drop onto parchment-lined baking sheet in generous 2 tablespoons balls, 2 inches apart.
15. 15
    Bake at 375 for 15-20 minutes, watching them carefully at the end; you want them a bit undercooked so they stay soft.