After a week of eating out almost every night, it feels rejuvenating to get back into our own kitchen. Don’t get me wrong, we LOVE going out to explore new, vibrant restaurants around St. Louis, but at the same time, a week without cooking anything left us feeling a bit empty. This blog was originally created to share photos with family and friends of dishes we were making together in the first year of marriage. Who would have thought that seven years later, we’d still be documenting our recipes, still creating new dishes together, still dancing in the kitchen, more interested in food photography and writing than ever before, and have a decent following of people (hi people!) that support us as we continue to create dishes and share them with this community.
This breakfast cookie is a nod to Joy the Baker’s vegan carrot cherry breakfast cookies. I worked on this recipe for a while, scribbling down changes in the ingredients, debating between certain ingredients (Neil and I have not yet agreed on sweetened vs. unsweetened cherries), and getting the cooking time just right. We are both breakfast-on-the-go kind of people during the week. These cookies are packed with protein, omega-3s and other good-for-you stuff. Like…. hemp seeds!
Trader Joe’s now sells hemp seeds (we use the “just the hearts” version). I’ve been sprinkling them on my salads and Neil has been adding them to his smoothies lately. They give this cookie a slight nutty flavor and a bit of texture similar to the millet found in Joy the Baker’s cookie.
These cookies are easy peasy to make. Just like you’re making a regular ol’ cookie, combine the dry ingredients and wet ingredients in separate bowls, then mix together. You’ll need some muscle here. You got this.
Then drop them by large rounded spoonfuls (3-4 tablespoons each) onto a baking sheet fitted with a silicone mat. I used my favorite ice cream scoop to help me here. Pardon my veteran baking sheet.
Bake cookies at 350° for 12-14 minutes, until just starting to turn golden brown. Cool on the pan for 5 minutes, then transfer to a rack to cool.
Oh, and did we mention these are vegan? Even if you don’t typically eat a vegan diet, it’s handy to have recipes on hand for your friends that do. These cookies are sure to make your morning a little more sweet. Enjoy!
Cherry Almond Breakfast Cookies
Inspired by: Joy the Baker
Prep Time: 20 min. Cook Time: 12-14 min.
1.5 cups whole wheat pastry flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dried pitted cherries, chopped
1 cup unsalted dry toasted sliced almonds
2 teaspoons ground cinnamon
3 tablespoons raw shelled hemp seeds / just the hemp hearts (found at Trader Joe’s)
1 tablespoon chia seeds
1/2 cup coconut oil, melted
1 ripe banana, mashed
1/2 cup maple syrup
1.5 teaspoons almond extract
Preheat oven to 350°. In a large bowl, combine the flour, oats, baking powder, salt, cherries, almonds, cinnamon, hemp hearts, and chia seeds together. Mix well and set aside.
In medium bowl, whisk together the melted coconut oil, mashed banana, maple syrup, and almond extract. Pour wet ingredients into dry ingredients and mix using a wooden spoon. Use your muscles here!
Using an ice cream scoop, drop dough onto a baking sheet lined with a silicone mat by large rounded spoonfuls (3-4 tablespoons each).
Bake for 12-14 minutes, until cookies are just starting to turn golden brown. Remove from oven and cool on pan for 5 minutes, then transfer to a rack and cool completely.
Store cookies in an airtight container in the refrigerator for up to one week.
Makes 16 cookies