I need to get my rear in gear. I’ve got a TON of wrapping to do. It just…doesn’t feel like Christmas is 2 days away. It’s 52 degrees outside and I’m working every day except Christmas. My prep for hosting Christmas has included purchasing champagne and a few groceries for appetizers. Binging on Stranger Things isn’t helping my severe procrastination…
I’ve been meaning to get a blog post up (however, did get a podcast episode up – all on cannabis, CBD, and hemp!), but here’s a little secret about health blogs in December: they’re SLOW. I’m stock-piling content for when fiber and vitamins are lusted after come January.
That said, I’ve been really struggling with breakfast in the morning for the girls. Negotiating what they’ll eat for breakfast is about as much fun as brushing the tangles out of their hair every morning. Piper either wants “banana sushi” (whole wheat tortilla smeared with peanut butter and a banana rolled up inside, cut into “sushi” slices) or cashews and Shea is my carb girl. She wants a “bar” or cereal most mornings.
And ya know, 7am is just not the time to be a short-order cook. Naturally, we can all agree on cookies. At 34, I certainly love the idea of cookies for breakfast…
Or in the case of these cookies, *a* cookie for breakfast. They’re BIG and filling and packed with nutrition. They also used up a bunch of dates from my pantry…that are likely expired. It’s all good. There’s enough sugar in those suckers to preserve them at least another year 😉
These cookies are a definite crowd-pleaser, even if dates aren’t your thing. They add the sweetness that compliments the richness from the nuts, almond flour, coconut, and coconut oil. Throw a bunch in the freezer for easy breakfast options for months to come!
Oatmeal-Almond Breakfast Cookies
Author: Nicole Morrissey
Serves: 20 cookies
- 2 cups pitted medjool dates (about 20 large dates)
- ⅔ cup boiling water
- 2 eggs
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- 2 tsp pure vanilla extract
- 2½ cups old-fashioned oats
- 1 cup slivered almonds
- ½ cup unsweetened shredded coconut
- 1 cup raisins
- 1½ cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Line 2 baking sheets wtih parchment paper and set aside.
- Roughly chop dates. Place in bowl, pour boiling water on top. Cover and leave to soak for at least 10 minutes. Mash with potato masher or fork until it becomes a paste.
- To the date “paste”, add the eggs, syrup, coconut oil, and vanille extract; whisk well to incorporate.
- Add remaining ingrednets and mix under full incorporated. Use a ⅓ cup scoop to heap onto the baking sheets. Use the palm of your hand to gently flatten cookies – they will not spread during baking.
- Bake 18-20 minutes or until golden. Remove from oven, leave to cool on the tray.
Serving size: 1 cookie Calories: 268 Fat: 13.1 Carbohydrates: 35.5 Sugar: 24.7 Sodium: 39 Fiber: 4.7 Protein: 5.9 Cholesterol: 18
Weekly Menu: December 22nd – 26th
- Sunday: Chicken Barley Soup and ciabatta
- Monday: Easy Veggie Enchiladas with Spanish rice and avocado
- Tuesday: Christmas Eve diner @ my cousin’s
- Wednesday: apps following Paula Deen’s cinnamon rolls late morning 🙂
- Thursday: TBD – I’m working, so probably leftovers