Breakfast Cookies

July 2015 | by Jenn David Connolly

Once when I was traveling—I can’t remember where or when—I picked up a light cookie topped with jam, naturally sweetened, as a breakfast munchie. It was so good I picked up a few more. Then, like I often do when I buy something I really like, I saved the ingredient list and tried to derive a similar recipe from it. I made it a few times and it was a great success. It’s been awhile since I made it though and my kids were requesting it recently, but I couldn’t find the recipe anywhere!

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Most of the recipes I develop, I write down in my cooking notebook, but some I keep on my computer. It must have gotten lost in a computer crash and simultaneous backup failure fiasco I had awhile back. Long story, but I now have an iron-clad, badass, redundant backup system in place! Nothing like a backup disaster to motive you, right?

IMG_4237The drobo: I still have a few more drives to add but the system is up and running—phew!

So I did the only thing I could do: jot down an ingredient list as best I could from memory, mix it up, adapt to taste, and formulate the new recipe. Turns out it’s even better than my first recipe!

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I called on my regular standbys—oat flour, whole spelt flour, maple syrup, La Tourangelle Roasted Walnut Oil (our client, but I use it because it’s my favorite oil for baking) and Pepper Creek Farms Pink Himalayan Salt (another client—what can I say, I love to eat our work!). I topped it off with some Organic Raspberry Butter samples we received from Lamb Farm Kitchen (soooo good! Nicely tart like just fruit puree).

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The result is a firm but chewy cookie with a delicious jammy center. What’s better than cookies for breakfast? Try it and let me know how you like it!

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Breakfast Cookies

1/2 C oat flour
1/2 C whole spelt flour
1/2 C buckwheat groats (if you don’t have this, you can probably substitute half oats, half nuts)
1/4 C oats
1/4 C nuts (I used almond and walnut)
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1/4 C pure maple syrup
1/8 C walnut, avocado or vegetable oil
5 T nut milk of choice
1/2 tsp. pure vanilla extract
Jam of choice for topping (a fruit butter or puree or similar works best for this, but any quality jam will work)

Preheat oven to 350º.

Put the nuts, oats and groats in a blender or food processor until you achieve a coarse sand consistency. Mix together in a bowl with the dry ingredients. Add the rest of the ingredients except the jam to the bowl and mix well. It should start balling together as you mix, but add a touch more nut milk if needed to clump together when balled in your hand.

Using hands, roll into small balls (about 1 1/4″–1 1/2″ in diameter) onto baking sheet oiled or lined with parchment paper. You should have about 18–20 balls (maybe less if you ate some of the dough while mixing like I did!).

Using your thumb, press lightly into the top of each ball to make a divot to hold the jam. Spoon a dollop of jam atop each cookie.

Bake for 12 mins, let cool a few minutes more, then savor the deliciousness.

Makes about 18–20.

Enjoy and let me know how you like it in the comments!


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