If figure or vigor were of no concern, I’d eat biscuits for breakfast every day; and I also wish I were smart enough for that to be the start of a Limerick. Digestives, shortbread, jammie dodgers, oatmeal raisin, chocolate chip, snickerdoodles, I’d have them all with a huge cup of milky tea. Predictably, however, having two children within a ludicrous 15 months of each other has forced me to curb the free availability of sugar in the house. I don’t deny us much food wise, but I’ve drawn a line above refined sugar at breakfast. With the busy lives we all lead (not just if you’ve decided to spawn social security contributors) convenience is a major consideration at breakfast. These Nutty Breakfast Cookies provide a nourishing and filling option with no compromise on taste.* I’ve loosely adapted the recipe from Whole-Grain Mornings, a clever cookbook with the most inspiring breakfast and brunch recipes. Oats, spelt flour, raisins and your choice of nuts are brought together by rich coconut oil and a little maple syrup. A batch of these don’t last long around here.
Nutty Breakfast Cookies
Adapted from Whole-Grain Mornings by Megan Gordon
Note: You can make a double batch and freeze them unbaked. Roll the dough into balls and freeze them spread out on a baking sheet. When they are frozen, put them in a bag or container and pop a few in the oven whenever you want one.
1 and 1/4 cups wholegrain flour. I like spelt.
1 cup rolled oats
1/2 baking soda
1/2 baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher or sea salt (or 1/4 teaspoon table salt)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 large egg
1 teaspoon vanilla extract or vanilla bean paste
1/3 cup raisins
1 cup toasted nuts of your choice (I had hazelnuts and walnuts so I used those)
- Preheat the oven to 175ºC/350ºF. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt
- Melt the coconut oil in the microwave, it takes a minute or two.
- In another bowl, whisk the egg, maple syrup, coconut oil and vanilla. Add these wet ingredients to the flour mixture and mix well with a spoon. Stir in the nuts and raisins.
- Leave the dough to chill in the fridge for 30 minutes.
- Scoop out 2 tablespoons of dough at a time and form balls between your palms. Place the balls about 2 inches apart on the baking sheet. If you want to freeze the cookies, do so at this point.
- Bake until golden and dry on the outside but still soft in the center. 8-10 minutes maximum.