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. Yes, breakfast cookies!
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.
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted (or coconut oil or ghee)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups chopped 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.