Cookies for breakfast on Saint Paddy’s Day? Why not? I’m sure you will love this oatmeal cookie recipe as much as we did. This is the first recipe that I’ve made from my copy of at home in the whole food kitchen by amy chaplin and even though I did make a few changes, such as using the dried fruits and nuts that I had in my pantry, I was happy with my results. Oh and I added an egg to my recipe because as pretty as these cookies look in the cookbook, I was afraid they looked too crumbly and might fall apart before we could get them off the plate and take a bite, or two. I know it’s been awhile since I shared an actual recipe here but I was inspired to share one for these wholesome breakfast cookies that I think everyone will enjoy. I personally am dreaming of another Ireland adventure in the not so distant future. For the time being a few of Irish Breakfast Cookies will have to hold me over.
Adapted from at home in the whole food kitchen by amy chaplin.
- 2 cups thick cut rolled oats, Bob's Red Mill brand
- 1 cup spelt flour
- 1 cup almond meal
- 1/2 teaspoon baking powder
- 1 teaspoon ground cardamom, made from grinding the seeds of about 18 cardamom pods in an electric spice or coffee bean (used for spices) grinder. Use a small strainer to strain out the larger bits and then measure out the 1 teaspoon.
- 1 teaspoon powdered vanilla (optional but good) Wilderness Poets brand
- 1/2 teaspoon ground cinnamon
- 1/2 cup melted extra virgin coconut oil, Spectrum Organics brand
- 1/2 cup maple syrup
- 1/4 cup honey
- 1 egg
- 1 tablespoon vanilla extract, if you use the vanilla powder cut this amount to 1 teaspoon
- 3/4 teaspoon sea salt
- Zest of 1 orange
- 1/2 cup dried cherres
- 1 cup toasted almonds, chopped
- Preheat the oven to 350F
- Line baking sheets with parchment paper
- Combine the oats, spelt flour, almond meal, baking powder, cardamom, vanilla powder,if using and cinnamon in a medium large bowl.
- In another bowl whisk together the coconut oil, maple syrup, honey, egg, vanilla extract, sea salt and orange zest.
- Pour the coconut oil mixture into the dry ingedients.
- Stir in the dried cherries and toasted almonds.
- Scoop the dough into cookies using a rounded tablespoon.
- Bake for 14-15 minutes, until golden brown.
- Cool on metal racks.
- Makes about 36 cookies.
- Store in a sealed plastic container.