This is truly the longest I have ever gone without posting on my blog and I have definitely missed it! In the last several months my husband and I both graduated from school, moved states, and are now getting settled in! I have still been cooking and I have also had time to read for pleasure (which was rare these last couple of years). Not surprisingly, I’ve been reading cookbooks and food related writing. My most recent reads have been Bread and Wine by Shauna Niequist and Dinner: A Love Story by Jenny Rosenstrach. Both are great writers and great cooks. Best of all, they enjoy entertaining and cook simply which I love! If you love to cook and are looking for a great read I highly recommend both book/cookbooks. Since I just mentioned Shauna Niequist I thought it’d be a good time to introduce one of her recipes that I recently made…her Breakfast Cookies!
These cookies are both healthy and delicious and they are great to grab as a snack throughout the day as well. If you’re only making them for a couple of people I would freeze some of the dough to pop in the oven at a later date.
Prep: 15 minutes (less if you already have almond meal on hand)
Cook: 14-16 minutes
- 3 bananas, mashed
- 1/4 cup coconut oil, warmed so it isn’t solid
- 1 teaspoon almond extract
- 2 cups rolled oats
- 2/3 cup almond meal (you can buy this or make it by pouring almonds into a food process and crushing almonds until fine…but not too fine or they will turn into almond butter)
- 1/2 teaspoon sea salt (I will actually omit this next time because I didn’t feel the cookies needed it)
- 1 teaspoon baking powder
- 2/3 cup shredded coconut
- 1/2 cup slivered almonds
- 1/4 cup dried cherries, chopped
Instructions: In a bowl mash the banana with a fork, add coconut oil and almond extract. Add the oats, almond meal, salt, and baking powder. Stir to combine. Add the coconut, almonds, and dried cherries. Stir again. Form the dough into balls and placed on parchment paper on a baking sheet. Flatten the top of cookies with the bottom of a cup. Bake at 350 degrees for 14 to 16 minutes
Makes: 12 large and 24 small cookies