Rainy Day Breakfast.

I love rainy days.

I’m sure we have been down this road before.

1 hour ago it was 81 degrees round’ these here parts.

Just stepped outside to feed the dog…hello there 60 degree, crisp, cool air.

Maybe these are the last of the cold days for Texas.

But…back to how I love rainy days.

Rainy days are for staying in your p.j.’s all day and eating pancakes for breakfast, lunch, and dinner.

I’m doing that. Well, not the p.j. thing, but certainly the making of pancakes.

Pancakes and rainy days go together like peanut butter and jelly.

Comfort food speaks to me.

What can I say?

When I was little, rainy days meant grilled cheese sandwiches for lunch, breakfast for dinner, and a ton of soap opera/ price is right watching in between.

My mom, still to this day, reads soap digest…like she still knows what’s going on without even watching those crappy  quality t.v. shows.

Did I mention rainy days are for breakfast?

IMG_1142

Let’s have a bake fest.

IMG_1143

I used that delicious nut butter I made the other day to make today’s breakfast.

IMG_1144

Waste not, want not :)

IMG_1145

I recycle round’ here.

I made you a vegan breakfast. And…a gluten-free breakfast.

IMG_1146

Don’t worry…no scrambled tofu here. :)

IMG_1148

Nope, this is a breakfast w/ ALL OF THE THINGS IN IT.

IMG_1149

Yes, all of the things I love.

IMG_1150

In a breakfast cookie.

IMG_1161

This breakfast cookie even has chocolate chips.

IMG_1162

I mean, if we can have chocolate chip pancakes, you bet your person we can have chocolate chips in our breakfast cookies.

IMG_1164

I’m actually pretty sure it’s illegal to not put chocolate chips in ANY cookie.

IMG_1166

These cookies are stuffed w/ dried raisins, coconut, almonds, coconut (wait, already said that :) ), and even espresso powder!

IMG_1169

Because…duh, these are BREAKFAST cookies.

IMG_1170

Because ESPRESSO is vital to my well-being in the morning.

IMG_1172

It keeps me in tip-top shape.

IMG_1174

So, if it’s in my cookie…that means I have…DOUBLE the espresso for the morning :)

IMG_1175

That makes me one happy gal.

IMG_1177

I’m currently dreaming up my next recipe using espresso.

IMG_1178

Gosh, my life is full of hard-knocks.

IMG_1180

So stressful…I mean, “to espresso, to not espresso.”

IMG_1183

These decisions are practically mind-boggling.

IMG_1184

Wait…I just thought of something.

IMG_1185

If you eat “regular” cookies for breakfast…

IMG_1186

are all cookies breakfast cookies?

IMG_1187

 Yes, always yes.

Everything Breakfast Cookies (GF/V) (recipe slightly adapted from Minimalist Baker):

Ingredients:

2 flax eggs (2 T. flaxseed + 5 T. water) or 1/3 c. unsweetened apple sauce

2 large, ripe bananas

1/2 c. nut butter (I used my vanilla flax triple nut butter)

2 T. melted coconut oil or extra-virgin olive oil

3 T. pure maple syrup

1 t. pure Mexican vanilla extract

1/2 c. almond flour

1/2 c. gluten-free oat flour

1 1/2 c. gluten-free rolled oats

1/2 t. baking powder

1/2 t. baking soda

1/2 t. fine sea salt

1/2 t. ground cinnamon

2 t. instant espresso powder

1/4 c. unsweetened, shredded coconut

1/4 c. dried raisins

1/4 c. chopped, raw almonds

non-dairy chocolate chips, as needed

Instructions:

1. Pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Combine the flaxseed and water in a small bowl and let sit for 5 minutes to create an egg-like texture.

3. In a large mixing bowl, combine the flaxseed mixture (or applesauce) with the mashed bananas, nut butter, oil, maple syrup, and vanilla.

4. Add in the flours, oats, baking soda, baking powder, salt, cinnamon, espresso powder, and shredded coconut. Stir until smooth.

5. Fold in the raisins and almonds. Place the cookie dough in the refrigerator to chill for 5-10 minutes.

6. Using a small cookie scoop, drop the dough by rounded teaspoons onto the prepared baking sheet.

7. Add 3 chocolate chips to the top of each cookie, pressing the chips into the cookie very gently.

8. Bake for 12-15 minutes or until the cookies are slightly golden.

9. Let cool for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.

Makes 31-32 cookies.

Nutritional Facts (per cookie): Calories: 104.2 kcal, Total Fat: 6.3 g (2.1g from Sat. Fat), Sodium: 68.5 mg, Total Carbs: 11.6g, Fiber: 1.9g, Sugars: 5.1g, Protein: 2g

MANGIA!!!

 

 

 

 

Comments

  1. Those sound delicious! Breakfast cookies seem to be all the rage lately.

    • Chelsy says:

      mmmmmmmmmm they totally are! My mind is racing w/ breakfast cookie ideas! Thanks for stopping by! Those meatballs on your page look absolutely delish!

  2. Can I purchase these from you? Let me know!! They look amazing, and I LOVE COOKIES!!! Love anything that goes with coffee in the morning!!!

    • Chelsy says:

      Sure! I don’t know how I feel about charging you b/c ya know…your family :)

      • Hey, charge me………you deserve the patronizing!!! I will be happy to do so!!! Let me know, and I’m serious!!! Serious!!!! Think about it……….I live off of boxed protein bars for breakfast, and I’d much rather ingest your delightful and nutritional baked goodies!!! If you are up for it, and have the time, let me know!!!!! xox

  3. Cookies for breakfast? With CHOCOLATE?? Count me in! I love the way you think — it should be illegal to omit chocolate chips from any cookies (or brownies, or ice cream sundaes, or…). :]

    • Chelsy says:

      Amy….mmmmmmmm you got me craving some brownies now w/ a big scoop of Blue Bell homemade vanilla ice cream. Oh, and of course I can’t not have chocolate chips in my cookies…that’s like a terrible sin! haha! Thou shalt not omit chocolate chips from cookies :) Thanks for stopping by I love your blog!

Speak Your Mind

*