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Okay, so the title’s a bit of a tease.

While I am a steadfast advocate of eating absolutely anything you want for brekky, especially chocolate brownie cookies, peanut butter cookies, cappuccino cookies, caramel stuffed cookies… I had a box of Ritz crackers smothered in strawberry jam for breakfast the other day, that’s just the kind of morning meal maverick I am.

However! These cookies are very, very breakfasty indeed, and are packed with oats, nuts, fruit, and spices that will keep you nice and full till lunch, provide energy, and make your mouth very, very happy indeed (and your waistline, if that’s your thing). They also have NO: added sugar, butter, milk, or eggs… And yet I say unto you: they are delicious, subtly sweet, moreish, and a total treat with a cuppa and possibly a dash of yogurt.

I adapted the original recipe by adding savoury seeds, big flakes of coconut rather than the finely shredded stuff (big win, do this – trust me, I’m an alchemist), and some ground up cardamom pods. My tinkering worked a treat, so why not try your own tweaks: dried berries, a dash of maple syrup, unsweetened cocoa nibs… Excuse me, I’m drooling.

Anyway, these are super easy to whack together, so why not have a bash at making these scrummy little disks of breakfast bliss?

Healthy Breakfast Cookies
Adapted from Blueberry Girl

Ingredients

  • 1 1/2 cups Rolled oats
  • 1 cup Coconut flakes
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp Ground cardamom
  • 1/4 cup Almond meal
  • 1/2 cup Walnuts, finely chopped
  • 2 tbsp Savoury mixed seeds
  • 1 cup Dried fruit (I used 1/2 chopped apricots, and 1/2 raisins)
  • 3 Ripe bananas, mashed
  • 1/4 cup Vegetable oil
  • 1 tsp Vanilla extract

Method

Preheat the oven to 175C.

Line a baking sheet with baking paper.

In a large bowl, combine the oats, almond meal, nuts, seeds, and coconut flakes.

Stir in the salt, cinnamon, allspice, and cardamom.

Add the dried fruit and stir until evenly mixed, making sure the fruit pieces don’t stick together and make clumps.


In another bowl, combine the mashed banana, oil, and vanilla extract.

(As you can see, I used one veeery ripe banana to balance out the not-as-ripe-as-I’d-like ones… and it was good.)

Pour the wet ingredients over the dry ingredients and stir until completely incorporated.

Take a large cookie cutter and press spoonfuls of the batter into it. Make sure to pack the mixture down so it binds together while baking.

Bake for about 20 minutes or until edges are golden brown.

Your cookies should be toasty, moist, a bit chewy, a bit crunchy… A bit delicious.

Any extras are best kept in the fridge: It may make them a bit more moist, but as they involve mashed banana, unprotected by flour or sugar, keeping them in room temp tupperware, moist as they already are, might encourage some, er, organic… growth. You don’t want that.

Another pro tip: Hit them with the oven for a few minutes to toast them up a bit before eating (again: with yogurt, they’re excellent).

For those of you aghast at my dabbling in wholesome niceness, fear not! I’ve got butter, sugar, and an obscene quantity of chocolate coming your way when next we meet. Seriously, it’s downright  wrong, what I’m going to share.

(Yes, I am a tease.)

Until then…

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One thought on “Cookies for breakfast

  1. Pingback: foodie pen pal. « baking & alchemy

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