August 4, 2013 Leave your thoughts
Cookies. For breakfast. That’s right, folks: I’m giving you permission.
Now, I wouldn’t recommend indulging in one of these light, chewy bad-boys every day, but every now and then, it’s totally all right to take a break from eggs and nosh on a treat.
Speaking of breakfast, do you eat it every day? It’s the most important meal, you know.
Well…chances are, some of you out there raised your breakfast-advocating signs in gleeful support, while others casually pushed your spinny chairs away from the computer. According to the Huffington Post, more than 31 millionAmericans have nothing more than a cup of coffee or a sip of water in the morning: a truly sad statistic.
As the annoying mother-figure of my friend group, I’m constantly asking others if and what they ate for breakfast. I’m sure some of my friends have lied to me in the past so I won’t nail them for not eating in the morning. But seriously, breakfast is vital, and here’s why:
- You haven’t eaten in, like, forever. Let’s say you eat dinner at 6:30. You’re full when you go to bed and are ready for a good night’s sleep. If you wake up at 6:30 the next morning, you haven’t eaten in twelve hours. Although your leptin levels (signals that let your brain know whether you’re hungry or not) are down at night, they should rise again in the morning. You need new energy to start your day.
- You will be a zombie. In middle school, I’d recite the Pledge of Allegiance on the loudspeaker every Monday at 8:20 A.M., and teachers school-wide would be cursing at my loud peppiness. I assure you, it’s not just because I am an enthusiastic person. If you don’t put gasoline in your car, it won’t run very well, right? Your body is the same way. It’s very easy to spot who ate breakfast and who didn’t on a particularly miserable morning at school or work. Don’t be that guy!
- You’re just going to eat those calories later on. Admittedly, breakfast is my least favorite meal of the day. I don’t eat it because I love scrambled eggs; I eat it because it gives me energy and keeps my hunger at bay. If you don’t eat in the morning, your body will be desperate to find those extra energy sources come lunch, snack, and dinner time, and chances are, you’ll be reaching for a calorie-dense treat over a salad.
It doesn’t have to be the most nutritious thing ever: JUST EAT SOMETHING. Scramble or fry a couple eggs if you have time. Eat half an avocado with a spoon. Have leftovers from the night before or a big kale salad. Take along a cup of plain, full-fat yogurt with fresh berries or banana to work or school. Even some apple slices with almond butter will do. Just don’t eat a doughnut, OK?
Once in a while, reward yourself for eating well in the morning with a breakfast cookie. Hey, you deserve it!
First things first: preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a decent-sized mixing bowl, combine 1 cup of blanched almond flour, 2/3 cup of hazelnut flour, 2 heaping tablespoons of coconut flour, 1/2 teaspoon of baking soda, and a generous pinch of salt. Break the big clumps up with your hands.
In the bowl of a stand mixer, beat together 1 large egg at room temperature, 1/4 cup of raw honey OR maple syrup, 2 heaping tablespoons of full-fat coconut milk, 1 teaspoon of unfiltered apple cider vinegar, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract, if you want. Once the mixture is one solid color, add in the dry ingredients, about 1/3 at a time.
When the dough is completely mixed, drop in 3 tablespoons of palm shortening OR softened butter, 1 tablespoon at a time. Be careful to not over-mix!
With a spatula, fold in 4 ounces of quartered cherries (for me, about 15 decent-sized cherries) and 1/3 cup of chopped hazelnuts. Make sure the add-ins are evenly dispersed throughout the batter!
On a side-note, cherries are one of my favorite fruits. EVER. They not only taste great, but are also an excellent source of potassium and antioxidants and help to keep inflammation levels down. Do take care to buy organic ones, though, as cherries are on the Dirty Dozen list.
Using your hands, squish the dough together into a big ball. Transfer it to the sheet of parchment paper and flatten it down until it’s a little more than an inch thick. With a circular cookie cutter or the rim of a drinking glass, cut out each cookie by pressing down and using rotating motions to loosen. When you can’t cut any more, form the dough into a ball again and repeat.
You should wind up with 7 large or 8 medium cookies.
Bake until golden-brown on the outside and firm to the touch, about 25 minutes. Eat immediately, or store in an airtight container for up to 3 days. Warm in the toaster for 3 to 5 minutes for optimal crispiness after day one.
What’s your favorite breakfast treat? Leave me a comment on Facebook and let me know!