Breakfast Cookies with Cacao Nibs
Blehh…the week after vacation is always tough.
After a week of finishing off every breakfast with a cranberry-blueberry scone, bear claw or chocolate croissant…it’s hard to adjust back to the normal routine of things. You know, normal, like not eating a pastry after every meal. So i’m aiming for a gentle transition back into healthy eating. Hence cookies for breakfast. Wouldn’t want to shock my system with a kale smoothie quite yet.
But the highlight of my vacation was definitely either some chicken tacos I ate, my new found obsession with Trader Joe’s mini peanut butter cups or when I FOUND MY WEDDING DRESS! I mean a wedding dress is fun and all but have you tasted those mini peanut butter cups. Don’t.
Anyways, the night after we bought the dress, I had this terrible nightmare where my wedding was starting but I wasn’t in my wedding dress yet and I was sitting in the audience as my bridesmaids were walking in. And then my mom told me to go put on my wedding dress. But there was no where for me to put on my dress so I ended up having to put it on in a cramped bathroom stall and when I came out of the stall everyone that I couldn’t invite to my wedding (we have limited space) was there staring at me. It was frightening. And then I woke up. Thank goodness.
That nightmare was definitely the low point of vacation. Well that or when Andrew and I got totally drenched by a wave during our engagement pictures…so much for getting my hair done. Just kidding. Getting drenched is totally gonna make for great memories.
Some vacations you are ready to come home but I’m never ever ever ready to come home from Laguna. Every time we go I feel like I could easily stay for 5429509 more weeks. The fiance is all like, “We need to go home and be successful.” And I’m all like, “I just wanna stay here and Jacuzzi.”
But against my best efforts to miss our flight home, we’re home now. And I’ve come to the realization that this vacation has changed me. For you see, I went shopping for new tennis shoes yesterday and I fell in love with these black+pink+yellow Mizuno shoes. Gorgeous. But then I tried on some Brooks running shoes that weren’t nearly as pretty but I for serious felt like I was walking on a cloud. They were made for my ridiculously odd-shaped feet. So comfortable. So then I was torn. Do I choose the oohhmegoodness-so-stinkin’-pretty shoes or the so-comfortable-i’ll-probably-never-have-foot-problems-again shoes. I know you’re not supposed to pick running shoes based on what color they are blah blah blah but the Mizuno’s were so pretty. Miraculously, I walked out of the store with the Brooks shoes. I have no doubt it was the right choice but ughhh I wanted the pretty pink ones. And I don’t even like pink that much.
So because I was so grown up with my shoe purchase it seemed appropriate to do something society would frown upon. Like eat cookies for breakfast. Specifically cookies made out of oats + sweetened cacao nibs + bananas. But if you just want to use chocolate chips in place of the cacao nibs I would totally support you in that endeavor. So you scoop the cookie batter (I say batter because it’s more batter than dough) onto a cookie sheet with an ice cream scoop so the cookie ends up fluffy like a cake but with the same flavor as a oatmeal cookie. So fluffy. So good. So just make them. They’re everything your breakfast wants and needs and hopes for.
Breakfast Cookies with Cacao Nibs
makes 14 cookies
[adapted from How Sweet it is]
1 1/2 cup oat flour (spooned into measuring cup so it’s not so packed)
1 cup old fashioned oats
2 Tbsp ground flaxseed
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup brown sugar (lightly packed)
1 ripe banana, mashed
1/4 cup coconut oil, melted and cooled (or butter)
2 tsp vanilla
1 1/2 Tbsp honey
2 Tbsp peanut butter, melted
1/3 cup cacao sweet nibs (or dark chocolate chips)
1/4 cup dried cranberries
Preheat oven to 350F. In a bowl combine oat flour, oats, ground flaxseed, baking powder, salt, and cinnamon. Set aside.
In a separate large bowl, whisk together egg and brown sugar until smooth. To the egg + sugar mixture add in the mashed banana, cooled coconut oil, vanilla and honey. Whisk until smooth. Slowly add the dry ingredients into the wet ingredients and stir after each addition. Once dough/batter has formed, stir in the melted peanut butter. Finally, stir in the cacao nibs and the dried cranberries.
Use an ice cream scoop or a 1/4 cup measuring cup to scoop balls of batter onto a non-stick cookie sheet (ice cream scoop works best!). Don’t flatten out cookies. The cookies won’t flatten out at all during cooking. They come out delicious and cake-like which I usually don’t like for cookies because I’m all about doughy things but it works here. Bake for 10-12 minutes, or until edges are just turning slightly golden. Transfer to a cooling rack but be sure to eat at least one hot:)