And . . . it was actually my breakfast! There’s just something about this big, nutty-granola-ey, crispy, chewy treat that makes it seem okay to eat it for breakfast. Now don’t get me wrong: I’m not proposing we have dessert for breakfast — not all the time anyway. However on occasion, I do think it’s a delightful thing to do. And these are absolutely wonderful with a cup of perfectly creamed coffee, too.
These cookies came to be because I recently bought a bunch of ingredients to make granola for my dad (his favorite treat) for Father’s Day. I’m making the granola tomorrow, and in the meantime, I dreamt up this cookie. They’re so delicious, I believe they should be described as “must-try.”
Let’s just call it a Breakfast Cookie, why don’t we!?
Makes approximately 20 cookies
Prep Time: 20 minutes
Cooking Time: 10 minutes
1 cup (2 sticks) unsalted butter, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 large eggs
1/2 cup almond meal
1/4 cup coconut flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup Old Fashioned oats
1/2 cup sliced almonds
3/4 cup roughly chopped jumbo raisins
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, combine the butter with the sugars, salt, cinnamon, and vanilla. Mix until well blended, then add the eggs and stir to combine well. Add the almond meal, coconut flour, all-purpose flour, baking soda, and baking powder. Mix only until everything is combined. Do not over mix! Now fold in the goodies: the oats, almonds, raisins, and chocolate!
Use a 2-inch ice-cream scoop or a 1/8 cup scoop to shape the cookies, placing them on the parchment-covered baking sheets as you go. They will spread quite a bit, so they should have ample space between them — about 8 per sheet.