Almond, Cherry & Cacao Nib Breakfast Cookies
With September comes new schedules and routines. And after a full season of adventures, weekends trips, and laid-back cooking, it feels good to go back to the comfort of a familiar routine. At this time of year, I like to approach cooking in a more intentional way and get back to meal prep habits, which I've deliberately slacked on during the warmer months. While we're transitioning from summer to fall and getting accustomed to our new rhythm, mornings can be busy and challenging, so I thought I'd share with you today a simple breakfast recipe for busy mornings, that you can make ahead of time and bring with you on the go.
It's a simple recipe that's practical, delicious and super nourishing. These cookies are great as a snack or dessert, but nourishing enough to provide your body what it needs to start the day off right. Oats and almond flour provide fibre and protein. Chia seeds lend their magical binding powers and act as an egg substitute, while providing a little dose of healthy Omega-3's. They don't contain any oil - almond butter and apple sauce are just what they need to reach great texture. There's a little antioxidant boost and wake-up effect with the crunchy cacao nibs, and some dried cherries for a bit of sweetness and chewy bite. If you don't like the bitter taste of raw cacao nibs, you could substitute some chopped dark chocolate for an even more indulgent option.
Almond, Cherry & Cacao Nib Breakfast Cookies
Makes 12 cookies
ingrEdients
1 tbsp chia seeds + 3 tbsp water
1/2 cup almond butter
1/4 cup unsweetened apple sauce
1/4 cup pure maple syrup
1 tsp pure vanilla extract
3 cups rolled oats, divided
1/2 cup almond flour/meal (you can make your own by grinding raw almonds in a food processor)
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup chopped raw almonds
1/2 cup dried cherries (or sub dried cranberries), roughly chopped
1/4 cup raw cacao nibs (or sub chopped dark chocolate)
instructions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Start by making the chia egg: in a small bowl, combine chia seeds with water and stir. Set aside to thicken for at least 5 minutes.
In a medium bowl, combine almond butter, apple sauce, maple syrup and vanilla extract.
Place 1 cup of rolled oats in a food processor and grind into a coarse flour. Transfer to a large mixing bowl. Whisk in the remaining oats, almond flour, baking soda and sea salt.
Add the chia gel mixture to the bowl of wet ingredients and mix. Pour the wet mixture into the bowl of dry ingredients and stir with a wooden spoon to combine.
Add chopped dried cherries, chopped almonds and cacao nibs and stir a few times to combine.
With your hands, form 12 balls of equal shape and place them on the prepared baking sheet. Press each ball with your hands to flatten.
Bake cookies in the oven for 16-18 minutes, or until the top is slightly golden. Let cool completely before enjoying. The cookies can be stored at room temperature in an airtight container for up to a week.
