I should have known when I put sunscreen on my toothbrush that I was moving waaaay too fast. I was behind schedule, running late to take my father to a routine doctors appointment. I knew he would be uptight and, as many elderly people can be, ready to hit the road early. Dressed and clean-shaven, Dad would be watching and waiting for me to pull up. He’d be sitting on the sofa in the living room, eyes fixed on the big front window, on the lookout for my Mini to whip into the driveway and I was probably still racing around the house in my pajamas. Actually, I wasn’t that late. I would be a few minutes early however it meant no makeup (who cares?) and no breakfast. That, I knew, would eventually be a problem for me. I couldn’t go from 6:00am to 11:00am with only a cup of coffee and a spoonful of coconut oil. I just can’t. I get cranky and head-achy. I run stop signs and snap at people. So I needed to eat something. Fast. Anything. But I didn’t have any hardboiled eggs, avocados or apples. No quick bite of steak or chicken available either. I didn’t even have a banana! Then and there I realized I had to come up with a recipe for some sort of ready-made, nutritious, grab ‘n go breakfast. I was pleased with that revelation knowing my son, James, would be able to take advantage of some sort of grab n’ go and enjoy it on the train ride into work. When I got home from Dad’s doctor appointment, (and, btw, all went well), I set about making up a tasty but nutritious breakfast cookie that would keep in the refrigerator, be low in fat and tide me over for at least three or four hours. Plus it couldn’t crumble. I was thrilled with the outcome. Now I have plenty of time in the morning to poke around instagram, facebook, NewYorkTimes, and BBC!
These cookies are quite filling and I consider them a meal…not so much a snack. They are meant to be thick so as to be sturdy and not crumble into a handful of granola. I used my 1/4 measuring cup to make 9 equal portions then scooped the batter into my hand to pat into shape and finished with cookies about 1/2″-3/4″ thick. They were baked about 25 minutes but each oven is different so check them for doneness at the 20 minute mark. Gently touch the top of a cookie to check for firmness and also under the cookie to make certain they’re not browning too quickly. I used mini chocolate chips not only to distribute them more evenly but because regular sized chips will not allow the cookie to hold its shape. Enjoy!
Grab 'N Go Breakfast Cookies
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup coconut oil, melted
- 1 large egg, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 cup dried, unsweetened coconut
- 1/4 cup mini semi-sweet or dark chocolate chips
- 1/4 cup sliced almonds, toasted
- 1/4 cup ground flaxseed
- Pre-heat oven to350°.
- In a large bowl combine almond flour, coconut sugar, salt and baking soda and set aside.
- In a small bowl mix coconut oil, egg and vanilla, stirring until completely combined.
- Add coconut oil mixture to almond flour mixture, along with the dried coconut, chocolate chips, almonds and flaxseed.
- Mix to combine. The dough will be somewhat crumbly.
- With 1/4 measuring cup measure 9 equal portions. Press and shape by hand; place on baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until firm and golden on the bottoms.
- Store in a zip-lock bag in the refrigerator.