It has been argued that a breakfast cookie is a sham. It is just a way for pseudo-whole foods eaters to justify junk food for breakfast. Maybe. I’m sure that an organic spinach omelette with uncured bacon and freshly juiced carrots, beets, and mangos would be a better breakfast choice. Of course if time and money were no object, it would be better for my family if all their clothes were made from hand-spun, organic, cruelty-free wool and hand washed in fresh spring water and essential lavender oil. But we live in the real real foods world, not the real foods world of my fantasy wherein we eat everything local, in season, and in perfect portions. In the real real foods world, we eat cookies for breakfast -usually in the car as we are speeding down the highway while I bark at my daughter to forge my signature on all her little brother’s important school papers. So, thery’re not perfect, but I would argue that my Hippy Food Breakfast Cookies are nutritiously superior to the vast majority of products marketed as breakfast food. And that’s all I’m really going for – better. Not perfect. Just better.
That said, I have tried to perfect the imperfect Hippy Food Breakfast Cookie. I think this is my favorite version so far…
- 1 cup quinoa flour
- 1 cup almond flour
- 1/4 cup some other kind of flour (coconut, oat, rice, wheat, whatever)
- 1/2 cup coconut oil
- 1/4 cup butter
- 1/4 cup plain greek yogurt
- 1/4 cup ground flaxseed
- 1 cup coconut sugar
- 1/2 cup maple syrup or honey
- 1 cup dark chocolate chips
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
Mix dry ingredients, then wet ingredients, add chocolate chips (Truth be told, for cookies, I often just throw it all in one bowl and stir. I mean, it’s not a souffle). Bake at 350 degrees for 8-10 minutes.
But here’s the thing. This recipe is VERY flexible. You can certainly change up the flours and use any combination or variety. I usually use what I happen to have on hand. The same is true for the fats. You can skip the yogurt and flax seed and use only coconut oil or only butter. If you do that, I suggest you start with about 1 cup and add more if your dough is too dry. You can also add nuts, nut butters, pumpkin, cinnamon, dried fruit, oats, or anything else you like in a cookie. Basically, I have just taken some of my favorite cookie recipes, like this one and this one and adapted them using the whole foods ingredients I happened to have on hand. It’s easy. The key is to get the dough to a cookie dough consistency – not a brownie or cake batter consistency.
I have made numerous variations of the Hippy Food Breakfast Cookie -some better than others, none a complete failure. All portable.
I’d love to hear some of your favorite whole foods adaptations to favorite recipes.