Almond Flour Breakfast Cookies
I made breakfast cookies the other Sunday for the family. I forgot to turn on the oven and burn a whole batch. They were a hit with the toddler, she even ate the over cooked ones. I made them with almond flour, granola and a mix of honey and organic sugar. I used almonds and a fruit mix from my local farmers market. Here is the original recipe courtesy of comfybelly.com:
Breakfast Cookies
Ingredients (makes about 25 cookies)
- 2 1/2 cups of almond meal or almond flour (any nut flour will work really)
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 8 tablespoons of unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
- 1/2 cup of honey (or other sweetener)
- 1 egg
- 1 tablespoon of vanilla
- about 2 cups of nuts, dried fruit, seeds (or anything else your heart desires)
Preparation
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a bowl and blend with a spoon.
- Add the wet ingredients and blend it well with a spoon.
- Drop about a tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 inch apart.
- Bake for 12 to 15 minutes, or until they are starting to brown around the edges.
- If you want them slightly crunchier (these are on the soft side), leave them in the
oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours. - Cool and enjoy. Store in a sealed container.
I would definetely make these again!
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