Breakfast Cookies

breakfast cookies

We have about a week until my due date and I’ve been nesting like you wouldn’t believe. I wish this urge to clean and purge old belongings came naturally, and on a regular basis. I made these breakfast cookies to take with us to the hospital. I thought they would be nice to have on hand as an alternative to hospital food for Mark and I. They’re hearty and substantial and full of goodness. These are the type of cookie that can be molded into your favorite morning routine. Replace a nut or flour here, add a fruit there, make them your way.  But they’re best served with a hot cup of coffee and a good dose of morning light.

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I threw in my favorite dried fruits, nuts and seeds here.

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Breakfast Cookies

Ingredients

1 1/2 cups whole-wheat flour

1/2 cup almond flour (or all-purpose flour)

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup coconut oil

1/2 cup dark brown sugar, packed

1/2 cup coconut sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups rolled oats

1/2 cup almonds, roughly chopped]

1/4 cup sunflower seeds

1 tablespoon chia seeds (or flax seeds)

1/2 cup unsweetened shredded coconut

1/2 cup raisins

1/4 cup dried apricots, finely chopped

1/4 cup dried cherries, chopped

1/3 cup banana chips, for topping

Preheat oven to 350 degrees Fahrenheit.

In a standing mixer, beat butter and coconut oil until smooth and fluffy (about 2 minutes). Add brown sugar and coconut sugar and beat for 3 minutes on a medium speed until light and fluffy. Add one egg at a time and beat for 2 more minutes. Add vanilla extract and beat until combined.

In a separate bowl mix flours, salt, baking soda and cinnamon together. Add flour mixture 1/2 cup at a time to the mixer on the lowest speed. Mix until all combined. Then mix in oats, one cup at a time, followed by the rest of the ingredients (reserve banana chips for topping).

On a parchment paper lined baking sheet scoop dough in the size of 2 tablespoon size balls, leaving about an inch apart. Gently press a banana chip in the middle of the dough. Bake cookies for 12 minutes.

Makes about 2 dozen cookies.

http://www.elizadomestica.com/recipes/breakfast-recipes/breakfast-cookies

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