Baking - Breakfast

Almost Breakfast Cookies

September 29, 2015

Almost Breakfast Cookies-9

Breakfast cookies. I wasn’t quite sure about them when I started seeing them float around on Pinterest a year or so ago.

I mean, I love breakfast and I love cookies but a cookie for breakfast made me uncomfortable.

As a savoury breakfast gal, I had some doubts. Could I accept a breakfast cookie? Would I be full? Would I have deep breakfast regrets at about 930am? So. Many. Questions.

Then, Martyna’s book, The Wholesome Cook, appeared on my doorstep to answer those questions. In fact, it basically answers every question you might have about whole foods cooking.

And I mean every single question. This book is a mega 351 pages long with an entire, incredibly useful, chapter on home made basics. Coconut yogurt, I’m coming for ya.

You will probably know Martyna from her blog of the same name. Like the blog, Martyna’s book is filled with beautifully shot and styled feel-good recipes that are always a reflection of Martyna’s food philosophy. Vegetarian, vegan, paleo, allergy friendly options are throughout the book, too.

I made this Breakfast Cookie recipe from The Wholesome Cook, and it has me sold. The not-quite-sweet, super-nutty and definitely-healthy cookie is so perfect for those days you thought you set your alarm but you didn’t about 17 minutes to get into the car. It’ll tie you over to morning tea time, too.


I was gifted a copy of The Wholesome Cook by Martyna Angell from Harlequin Mira. It’ll set you back $49.99 and it is worth every cent.


 

Almost Breakfast Cookies-6 Almost Breakfast Cookies-7

Almost Breakfast Cookies
Serves 9
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
DRY INGREDIENTS
  1. 1 1/4 cup rolled oats
  2. 3 tbsp coconut flour
  3. 3 tbsp raw sugar
  4. 1 tsp flax seeds
  5. 2 tbsp slivered almonds
  6. 2 tbsp roughly chopped macadamias
  7. 2 tbsp dried blueberries
WET INGREDIENTS
  1. 150g peanut butter
  2. 1 tbsp chia seeds
  3. 1 tbsp sunflower seeds, chopped
  4. 3 tbsp rice malt syrup
  5. 1/3 cup water
  6. 1/2 tsp sea salt
  7. 1/2 tsp vanilla bean paste
  8. 1 tsp bi carb soda
Instructions
  1. Preheat oven to 180 degrees Celsius and line a baking tray.
  2. Place dry ingredients in a bowl and mix.
  3. Place wet ingredients in a saucepan, excluding the bicarb, and heat over a medium heat while stirring.
  4. Once the mix combines, add the bicarb and stir.
  5. Combine the wet and dry ingredients in a bowl and mix to for a dough.
  6. Use a 1/3 cup to divide and form the dough into 9 large cookies.
  7. Flatten on the tray with wet hands {the dough is sticky!}.
  8. Bake for 15-20 minutes or until brown and cooked through.
Notes
  1. Store in a sealed container for 2-3 weeks.
Adapted from The Wholesome Cook
Adapted from The Wholesome Cook
erin made this http://erinmadethis.com/

 
Almost Breakfast Cookies-8

unnamed

8 thoughts on “Almost Breakfast Cookies

  1. Martyna @ Wholesome Cook

    Oh my gosh, Erin! They look amazing! Thank you for taking the plunge and trying them – we keep a batch in the tupperware in the pantry all the time and my hubby has them as a post-workout snack too. And they do keep for up to 8 weeks. We know because when my Mum was here in June we baked 860 of them (yes, eight hundred and sixty) and had some leftovers which kept, preservative-free, for ages.

    Reply
    1. erinmadethis Post author

      Thank YOU for such a lovely book! WOW that is crazy! I still have some in the cupboard and they keep great! x

      Reply
  2. Pingback: Look Who’s Been Cooking The Wholesome Cook Book… Join in the Fun | Wholesome Cook

  3. Pingback: Kaffir Lime & Coconut Chia Pudding with Berries | Wholesome Cook

Leave a Reply

Your email address will not be published. Required fields are marked *