A little peanut butter chocolate drizzle to start this Monday off right.
We’re deep in this holiday season. The time where only one cookie a day doesn’t quite seem like enough. So it makes complete sense that you need a breakfast appropriate cookie. That way you can start you day with cookies. How festive are we? So festive.
It seems like lately after pretty much everything I eat I say, ” ’tis the season.” As if that validates that my food choice was acceptable. But I’m really not sure what Chipotle burritos, cupcakes, or chocolate almond milk have to do with the Christmas season. Regardless I still say, ” ’tis the season.”
So this weekend I did a little Christmas shopping and found this skirt on sale at Loft. Is that what people call that store? Sounds weird. Anyways. This pinterest outfit is my favorite outfit everrrr. My skirt isn’t grey though, it has a green tone to it. I’m still crazy about it. I want to wear it to everything. And green is more Christmas-y than grey. So it’s okay to wear it all the time. Or those are my thoughts. This week on instagram I learned that not everyone likes my thoughts. Haters gonna hate.
In other news, I do believe I now have enough lingerie to last me through my first year of marriage. My cousins + aunt + sisters threw me a lingerie shower this weekend. It was fun. There were cupcakes.
This weekend I learned that I don’t like nutmeg. So I guess that means I don’t like eggnog. Which is kinda sad. But completely unrelated to that, I really do like graham crackers. And this cereal tastes like graham crackers. It’s like smores for breakfast. Minus the marshmallows and chocolate. I tried to make marshmallows this week. Honestly, they smell funny. I don’t think I’ll be sharing them. I have yet to try them in hot chocolate. Right now they’re still sitting in my kitchen untouched.
Don’t you just want to eat that entire bowl up there? I do. Instead I’ll settle for putting cocoa powder in my oatmeal. Why haven’t I been doing that for my entire life? All the time I’ve wasted.
So I’m not gluten free, but either way this cookie list by Julia is amazing. I could totally go for these chocolatey ones, these almond butter ones, or/and these 4-ingredient PB-kisses. Oh, and I can never quite decide if I like thumbprint cookies, but these look just fabulous.
These here breakfast cookies aren’t super sweet. The only sweetness comes from the dark chocolate + peanut butter drizzle on the top. Without the chocolatey drizzle, they’re pretty much just oatmeal in cookie form. Yum. Every food blogger loves an oatmeal recipe.
- 1 2/3 cup old fashioned oats
- 1 cup oat flour
- 1/4 cup ground flaxseed
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pecans (I used Trader Joe's Roasted + Salted)
- 1/3 cup sweetened cacao nibs
- 1 cup pumpkin puree
- 1/3 cup ripe banana, mashed
- 2 eggs
- heaping 1/3 cup dark chocolate chips
- 2 Tablespoons peanut butter
- Preheat oven to 350F. In the bowl of an electric mixer, combine oats, flour, flaxseed, cinnamon, ginger, baking powder, baking soda, salt, pecans and cacao nibs. In a separate bowl, whisk together pumpkin puree, mashed banana and eggs. Pour wet ingredients into dry and stir until a dough is formed. Roll into 10-12 large balls and flatten with a fork. Bake for 10-12 minutes, or until the bottoms are starting to just turn slightly brown. Move to a cooling rack and allow to cool. To top with the drizzle, melt chocolate chips in the microwave in a microwave-safe bowl, stirring after every 30 seconds. Stir in peanut butter. Use a spoon to drizzle the topping over the cooled cookies.