This post was sponsored by Bob’s Red Mill.
Welcome to a celebration of the made up holiday that is Valentine’s.
I actually love Valentine’s Day. No V-day hate here.
So we’re celebrating with…a <3-shaped cookie!
And in case you were wondering, this is my favorite Valentine’s Day song. Did you know there was a Valentine’s Day song? Andrew found that Kina Grannis girl in like 2007 and we’ve been listening to that song ever since. While listening to it last night (on repeat) we were like, “why didn’t we use it for our first dance song?” Or, more accurately, I was thinking about wedding songs of weddings past while Andrew read this blog and educated me on financial things.
Anyways. For our wedding we went with this song instead. Still a solid choice. Oh, love.
So in celebration of the day of love and over-priced roses, we’re making a giant heart breakfast cookie. Sooo the morning of Valentine’s Day, make this for you and the people you live with (be it your roommates or husband or boyfriend or kids or etc.).
OR if you live by yourself, you can make this once and eat it for several days after Vday. It’s great. The only time I lived by myself was for one year in college (I was a 5th year senior) and while I would never want to go back to living by myself now, I did love it at the time. I never had to clean and could spend all my down time at home making recipes.
Actually, that sounds remarkably similar to how I live my life now.
Have you daydreamed about what your ideal Valentine’s Day breakfast in bed would be? Tell me what ya wanna be, tell me what ya dreams is (<– those are rap lyrics. I think.). So my dream Valentine’s Day breakfast would be a chunk of this giant cookie + an iced vanilla latte made with homemade vanilla syrup that has real vanilla beans in it.
So let’s discuss this cookie in more details…
Into this heart goes oats, oat flour, raspberries, baking soda (love its flavor in a cookie!), and a flax egg using Bob’s Red Mill ground flax. AND because a flax egg is involved (instead of a regular egg), this means you can leave the cookie a wee-bit under-baked, which we all know is my favorite thing.
Now. I have been a Bob’s Red Mill fan for years. Currently in my kitchen I have their coconut flour, buckwheat flour, almond flour, garbanzo bean flour, and whole wheat flour. They are my go-to flour. And for the last 2 years I’ve convinced Andrew to keep a bag of their ground flaxseed at his work with him and add a spoonful of it to his (almost) daily yogurt snack. I’m a BRM fan for sureeeeeee.
So today I’m here to recommend that you forget about having a fancy shamancy Valentine’s Day dinner and instead focus on having a fancy shamancy Valentine’s Day breakfast. And when I say fancy shamancy I mean make a giant oatmeal cookie with flaxseed.
Heart-shaped Oatmeal Breakfast Cookie
Yield: a giant oatmeal cookie. (big enough for at least 5 people.)
1 1/2 cup rolled oats
1 1/4 cup oat flour, spooned into measuring cup
1/3 cup honey
1/4 cup + 3 tablespoons coconut oil, melted
1/4 cup milk
1 tablespoon Bob's Red Mill ground flaxseed meal
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup raspberries
Preheat oven to 350ºF.
Now prep your flax egg. In a small bowl, combine Bob's Red Mill ground flaxseed meal with 2 tablespoons water. Let sit for 10 minutes, until water is absorbed.
In a separate larger bowl, combine all ingredients except flax egg and raspberries. By this time, your flax egg should have been sitting for long enough. Stir in your flax egg. Then fold in raspberries as gently as possible. Some of them will break apart. It'll all be okay.
Grease a baking sheet with coconut oil. Scoop dough onto baking sheet and press into a heart shape that is about 1" thick. Bake for 12-15 minutes, or until center seems just set.
i <3 you.