I’m about to give you a great excuse to eat cookies for breakfast. Or any other time of day or night. Pack a cookie with enough protein and vitamins and you have yourself a respectable breakfast treat.
Several months ago, a friend asked me to deconstruct a “breakfast cookie” for another friend. She had eaten this “breakfast cookie” somewhere, and it was so good that she wanted to figure out how to make it herself. It seemed to have an endless list of ingredients, including 5 kinds of nuts and seeds, oats, and other stuff that I can’t quite remember off the top of my head.
Of course I recognized a brilliant idea when I heard it. I’ve had this recipe idea waiting in the wings. So here’s my current interpretation of a breakfast cookie.
You can add just about anything you like to the cookies, in moderation, so as not to make it too weird to eat. My favorite version has roasted walnut pieces, dried cranberries (juice-sweetened), dried cherries, and mini-chocolate chips – about 1/2 cup of each ingredient.
The cookies in the picture have dried cranberries, freeze-dried raspberries and blueberries, walnuts, and a few chocolate chips.
Breakfast CookiesUpdated on 5/22/13: Some readers have reduced the amount of sweetener or even left it out completely, and I have done the same. The texture changes slightly (I actually prefer it since it’s a bit less chewy). When I add a lot of sweet additions like raisins, cranberries and freeze-dried fruit I don’t notice the lack of or reduction in sweetener. As a result I too have reduced the sweetener by half and I’m really enjoying it this way. It you preferred it the old way, the original sweetener called for 1/2 cup of honey or maple syrup. I now use 1/4 cup of honey or maple syrup. Updated on 11/4/12: Changed the amount of baking soda and salt from 1/4 to 1/2 teaspoon each, and changed the technique for making it crunchy. Also, a reader suggested that it was easier to shape and place them on cookies sheets after placing the dough in the refrigerator for a few minutes. To have fresh-baked cookies any time: Prepare two sheets of parchment paper, each about 10 inches by 13 inches. Place the dough on one end of the parchment paper and use your hands and the paper to roll the dough into a log. Cover the dough and freeze it. To bake a fresh batch of cookies, take the dough out of the freezer, slice the cookies about 1/4 to 1/2 inch in thickness and bake at 350°F/175°C for about 12 minutes, or until they start to brown around the edges. If you want them slightly crunchier (these are on the soft side), turn the oven off and leave them in the oven for another 10 minutes or so, or place them in a dehydrator on a low temperature for about 20 minutes.
- 2 1/2 cups blanched almond flour (or almond meal or other nut flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (8 tablespoons) unsalted butter, melted (or coconut oil, ghee, or vegetable shortening)
1/2cup of honey or maple syrup
- 1 egg
- 1 tablespoon vanilla extract
- about 2 cups nuts, dried fruit, seeds
- Preheat your oven to 350°F/175°C.
- Combine all the dry ingredients in a bowl and whisk to blend.
- Add the wet ingredients and blend well with a spoon or fork.
- At this point you can either freeze the dough for a bit and then bake them, or place the dough on a piece of parchment paper, roll the dough into a log using the paper, twisting the ends to simultaneously push the dough closer together and close each end. Freeze the dough for about an hour. Then slice the cookies from the log about 1/4 inch or so thick and following the baking directions.
- Place the cookies on a cookie sheet lined with parchment paper or a non-stick mat, such as a Silpat, to make it easy to release the cookies.
- Bake for 12 to 15 minutes, or until they start to brown around the edges.
Makes about 24 cookies/2 dozen