Friday, May 13, 2016

Hoity Toity Health Food Cookies (AKA The Breakfast of Champions)

"Make my grandsons these cookies."
That was my first introduction to this recipe a few years ago, as given to me on a neat little 3×5 index card by my mother. I scanned the artful and slightly loopy writing I knew so well.
"No way. These look expensive to make. Walnut flour? Really? Almond butter? I never buy that! It's hoity toity. It's expensive. Can't I jus--"
"They'd be really good for breakfast on-the-go!"

That was a few years ago.  Today, I made these surprisingly simple and deceptively delicious little cookies on a whim. I'm glad I did because they're very good! They're packed with fiber, protein, and nutrients that our bodies need. The extra positive spin is that I can eat them on-the-go, just like my Mom recommended. Really, you should listen to your mother.  She's usually right on things like this.

***The dry ingredients for a single recipe fit perfectly into a quart-sized freezer bag.  Perfect for a more make-ahead approach!  The dough is also supposed to keep well in an airtight container in the freezer, for fresh cookies each morning.

Hoity Toity Health Food Cookies
makes 23 3-inch cookies using a medium (#40, 1 1/2T) scoop

1 c walnuts
1 1/2 c old fashioned rolled oats
1/2 c ground flax meal
1/3 c whole wheat flour
1T chia seeds
1t baking soda
1t ground cinnamon
1/2t salt
1 1/2 c mix ins, I like 1/2 c chocolate chips with 1 c dried fruit, but the possibilities are virtually endless.

1/2 c nut butter, I used peanut and the flavor isn't dominant
1/3 c brown sugar
1/4 c honey
1/4 c canola oil or applesauce
1t vanilla
1 egg

Preheat oven to 375°. Line baking sheets with parchment. Pulse walnuts in a food processor until they resemble a crumbly flour. Transfer to a bowl containing the other dry ingredients, excluding mix-ins. Stir until thoroughly combined.

In the food processor, combine the wet ingredients and process until well blended. Transfer to large bowl. Fold in mix ins, and, little by little, incorporate dry ingredient mixture into wet ingredients until well combined. Dough will be thick.

Scoop up heaping teaspoons of dough and form into balls. Place them onto prepared sheets about 2 inches apart. Bake til browned, about 10-12 minutes. Remove from oven and flatten with spatula. Cool 5 minutes on baking sheet before removing to a rack.

And that's it! What do you think? Would you eat these cookies for breakfast?