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?
Let’s have a bake fest.
I used that delicious nut butter I made the other day to make today’s breakfast.
Waste not, want not 🙂
I recycle round’ here.
I made you a vegan breakfast. And…a gluten-free breakfast.
Don’t worry…no scrambled tofu here. 🙂
Nope, this is a breakfast w/ ALL OF THE THINGS IN IT.
Yes, all of the things I love.
In a breakfast cookie.
This breakfast cookie even has chocolate chips.
I mean, if we can have chocolate chip pancakes, you bet your person we can have chocolate chips in our breakfast cookies.
I’m actually pretty sure it’s illegal to not put chocolate chips in ANY cookie.
These cookies are stuffed w/ dried raisins, coconut, almonds, coconut (wait, already said that :)), and even espresso powder!
Because…duh, these are BREAKFAST cookies.
Because ESPRESSO is vital to my well-being in the morning.
It keeps me in tip-top shape.
So, if it’s in my cookie…that means I have…DOUBLE the espresso for the morning 🙂
That makes me one happy gal.
I’m currently dreaming up my next recipe using espresso.
Gosh, my life is full of hard-knocks.
So stressful…I mean, “to espresso, to not espresso.”
These decisions are practically mind-boggling.
Wait…I just thought of something.
If you eat “regular” cookies for breakfast…
are all cookies breakfast cookies?
Yes, always yes.
Everything Breakfast Cookies (GF/V) (recipe slightly adapted from Minimalist Baker):
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
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