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Spiced Breakfast Cookies

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Cookies for breakfast! That's our kids' favorite thing to hear. Well, that and Crêpe Saturday! (Nothing beats Cade's Classic Crêpes at our house on a Saturday morning.) These spiced breakfast cookies are great for busy mornings or on an afternoon soccer game. And to be honest, Carrian totally snacks on them while the kids are at school. Hey, moms like snacks, too!"

List of Ingredients

â—¦  1 â…“ cups raw whole almonds or ¾ cup almond butter
â—¦  2 overripe bananas
â—¦  ¼ cup real maple syrup
â—¦  1 tablespoon molasses
â—¦  ½ teaspoon dried orange zest
â—¦  1 teaspoon ground cinnamon
â—¦  ¼ teaspoon ground nutmeg
â—¦  ¼ teaspoon ground cloves
â—¦  ¼ teaspoon ground ginger
â—¦  2 ¼ cups old-fashioned oats
â—¦  ¾ cup white chocolate chips (optional)
â—¦  ½ cup Craisins or raisins (optional)


Recipe

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or coat with nonstick cooking spray.

In a heavy-duty blender, process the almonds to create a thick almond butter. If almond butter becomes too warm during processing, set it aside to cool so the cookies will bake properly.

In a large bowl, combine ¾ cup almond butter with the bananas, maple syrup, molasses, orange zest, and spices. Mix, mashing the bananas as you stir, so that they are well incorporated but small chunks remain. Add the oats, chocolate chips, and Craisins and fold everything together.

Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet. Press the tops gently to flatten them out, as these cookies will not spread at all during baking.

Bake 10 minutes and serve warm. Or cool on wire racks, place in a sealed container, and store in the refrigerator up to one week.

Makes 16 to 20 cookies