Cookies aren't just for December!
Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.
I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.
Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!
I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.
Lebanese Flair
Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the cookies with a great tenderness. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.
I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!
xoxo,
Cosette
Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 32 cookies 1x
- Category: Baked Good, Breakfast
Description
Ingredients
- 1 cup ground walnuts (plus additional for add-in*)
- 1 ½ cup old fashioned oats
- ⅓ cup buckwheat flour (*)
- ½ cup spelt flour (*)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp all spice
- ¼ cup olive oil
- ½ cup tahini
- ¼ cup honey
- ⅓ cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
- ½ cup chopped walnuts
- ½ cup chopped apricots (I prefer Turkish apricots*)
- sprinkling sesame seeds
Instructions
- Preheat oven to 375 degrees.
- In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
- In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
- Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
- Mix together until a cohesive dough forms. The dough will be very thick.
- Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
- Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
- Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Notes
**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. **Feel free to change out your add-ins if walnuts and apricots aren't your style. **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)
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