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 much needed delicious and healthy fats. 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
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
- 1 cup ground walnuts plus additional for add-in*
- 1 1/2 cup old fashioned oats
- 1/3 cup buckwheat flour *
- 1/2 cup spelt flour *
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp all spice
- 1/4 cup olive oil
- 1/2 cup tahini
- 1/4 cup honey
- 1/3 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
- 1/2 cup chopped walnuts
- 1/2 cup chopped apricots I prefer Turkish apricots*
- sprinkling sesame seeds
Ingredients
|
|
- 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!
**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)