Not everyone would consider chocolate chips a good addition to “breakfast cookies” but I am not in that camp. Especially the Ghirardelli 60% Cacao Bittersweet Chocolate chips, the only ‘chip’ in the market for me. In fact, I have given up using any other kind of chocolate for eating or baking. But, I digress. This is not a sales pitch for chocolate chip varieties but another installment in the search for the perfect breakfast cookie. This is a better breakfast cookie recipe but I am not calling it ‘perfect’ yet.
Better Breakfast Cookies
Grind one cup whole almonds in your food processor.
Add and process with ground almonds, one cup old fashioned oats.
Sprinkle in 1/2 cup raw sugar.
Into the processor goes:
1/4 cup unsalted butter
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon kosher salt
Whirl together until thoroughly mixed.
Now add one whole egg.
Using a spatula, mix in 1/2 cup chocolate chips, if desired.
Shape into about 1 inch balls.
Put 1/2 cup unsweetened coconut in a plastic container and fill with several cookie balls.
Put on the lid and shake.
Place the coconut-ty balls on parchment and flatten with your fingers.
Admire your handiwork.
Bake at 350 degrees for 13-15 minutes. Remove cookies when puffed and slightly browned.
Cool on rack. Serve. Makes approximately 14 cookies.