Everyone loves cookies. Especially healthful ones you can eat for breakfast.
But first, let’s talk almond flour, shall we?
Many recipes use almond meal and almond flour interchangeably, but in my experience they’re not the same.
Almond meal, created by grinding almonds in a food processor or high-speed blender, is far coarser than store-bought almond flour, which is milled more finely.
If you’re trying to create something delicate or rolling out a pie dough, almond meal isn’t going to give you the texture you want. It will also require less liquid, so you’ll have to adjust – start off by reducing the wet ingredients by 1/4 cup, and you can always add in more liquids if you need.
Almond flour is lovely to work with, yet pricey. You can, however, whip up a batch of own almond flour at home on the cheap.
Save the leftover pulp from making almond milk and store it in the freezer. When you’ve amassed a bag or jar full, spread it out on a cookie sheet and stick it in the oven at its lowest temperature. When the pulp is dry, pulverize it into flour and then pat yourself on the back for reducing your food waste.
I paired my homemade almond flour with gluten-free oats to create this fantastic cookie that’s full of fibre, complex carbohydrates, protein and good fats – our breakfast power team of nutrients. No need to stop at the coffee shop for a muffin or a scone, ’cause these guys are filling and portable, too.
- ¾ cup gluten-free rolled oats
- ¾ cup almond flour
- 3 tbsp coconut oil
- ¼ cup maple syrup
- ¼ cup dried cranberries, roughly chopped into smaller bits
- 2 tbsp cacao nibs, optional
- ½ tsp cinnamon
- pinch of salt
- Preheat the oven to 350 degrees F.
- Put the rolled oats in a blender, food processor or spice grinder and pulse until the oats are ground into a meal. Dump the ground oats into a bowl and add the almond flour, cinnamon and salt. Mix well.
- Drop the coconut into the bowl and mash it into the flours with the back of a spoon. The mixture will be crumbly. Pour the maple syrup in and mix well.
- Stir in the cranberries and cacao nibs, if using.
- Line a baking sheet with parchment paper or a silpat. Using a ¼-cup measure, scoop the cookies onto the baking sheet and flatten them to about ½-inch thick (I used the back of my measuring cup to flatten them).
- Bake for 15 minutes. Makes six cookies.