Sunday, November 21, 2010

Awe inspiring Breakfast Cookies

Only a 7 year old who really liked the latest breakfast recipe would name it awe-inspiring breakfast cookies.  I'll be the first to admit that being gluten free has become a lot easier and much more manageable in the last several years.  Still, when I friend shared a recipe for oatmeal cookies with fresh cranberries I felt bogged down by my mental list of substitutions. 

As luck (and the real food blog carnival at Kelly's) would have it, I came upon this recipe. With lots of eggs it met my protein criteria for breakfast, and It looked good enough to eat right off the screen. I decided the only tweak would be adding the cranberries - and cutting out 1/4 c honey.   I knew cookies for breakfast would be a hit, so I went ahead and doubled it, which made several dozen.  So glad I did!  They have made breakfast and snacks super simple around here for the last few days.  I hate posting a recipe you have to order something for, but at least you can get the oil and flour from the same place

 :: Awe-inspiring breakfast cookies::
makes about 4-5 dozen
2 c coconut flour
1 1/2 c coconut oil
1 3/4 c honey
12 eggs (surely by now you've at least looked to see if there's a farmer in your area) 
1 T vanilla
4 cups unsweetened shredded coconut - I might take a 1/4-1/2 c more
fresh cranberries


First - you'll need to order the flour and oil.  If you are fortunate enough to live near a store that sells said ingredients, make some space for for that on your gratitude list. Preheat oven to 300 degrees.  Get a big bowl out - you're gonna need it.  Enlist a sweet 4 year old to help you crack all 12 of those eggs, and mix them with honey til well combined.  Add melted/cooled oil and vanilla.  Keep mixing and add flour.  It will take a few minutes to come together; once it's resembles soupy cookie-dough, stir in coconut (the way you would if you were making oatmeal cookies).  Get your hands wet and form the dough into golf ball sized balls and put on parchment lined baking sheets.  They will not spread so utilize your helper again and get him to press the golf balls down flat - but not too flat, since you're going to add cranberries to the top.  My helper decided on cranberry faces, so we used a lot of fresh berries.  It's up to you, but I think the tartness of the berries was the perfect addition to these cookies.  In other words, pile them on.  Bake for about 25 minutes until lightly browned.  


Mexicanjumpingbain says he'd bet his own money the first word out of your mouth after trying one of these is 'awesome!'


Lib

linked to:
Jen, Rachel, Kristin, Laura and Kelly

1 comment:

Brenda said...

These look very good too! I am not familiar with coconut flour. Could you use a different type of flour?
Brenda
www.busymomonthego.com

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