Coconut Flax Breakfast Cookies

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These cookies were born during a stressful time and out of pretty much anything I could find in the pantry and refrigerator. And they tasted delicious. Don’t you love it when things work out like that? These morsels are a wonderful (if temporary) reliever of anxiety and worry about life’s many problems. I can get rid of the relief’s impermanence as well: eat more of them.

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They are very satisfying, dense and packed with good ingredients. Despite being low in oil content, they don’t dry out quickly either, thanks to the addition of nut pulp and coconut. I bet they would also taste great if baked in bar form. Feel free to play around with grains/flours, sweeteners, or other add-ins; this recipe is quite adaptable. On the next batch, I am going to add dried cherries!

Ingredients

1 cup oats

1/3 cup A.P. flour

1/3 cup spelt flour

1/3 cup raw turbinado sugar

1 tsp cinnamon

1 tsp salt

1 tsp baking powder

1/4 cup ground flax

2 tbsp coconut oil, melted

1 tbsp honey or agave syrup (we used Bron’s Bees’ cinnamon honey)

1/3 cup cashew pulp* (or another type of nut)

3 (heaping) tbsp unsweetened applesauce

1/2 cup coconut

1/2 cup white chocolate chips or yogurt chips

*Pulp is the leftover “meat” from straining homemade nut milk. Nut milk is really easy to make and delicious; I encourage you to try it! In this recipe, a thick yogurt or sour cream could be used in place of the nut pulp, however the end result will probably have a very different texture.

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Directions

1. Preheat oven to 350 degrees.

2. Combine oats, flours, sugar, cinnamon, salt, and baking powder in a bowl.

3. In a separate bowl, combine flax, coconut oil, honey, applesauce, and cashew cream.

4. Add wet ingredients to dry ingredients and mix together. The batter may appear a bit dry – that is ok. The end result will not be dry cookies.

5. Fold in white chocolate chips and coconut. Using a spoon or ice cream scoop, place large dollops of the batter onto a baking sheet. If the batter isn’t sticking together very well, refrigerate for a half hour or so. Bake for 15 to 20 minutes. Allow cookies to cool on the baking sheet for several minutes before transferring.

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