What, this ol' thing? Oh, if you insist:
Oh, and in the bowl with the fruit is, yes, a cookie for breakfast. G wanted a dessert the other night so I threw a bunch of things in a bowl and made these Almond-Oat cookies. Here's the recipe and you can tell me whether or not I should be ashamed. Most notable in the ingredients is...cardamom! Yes, I finally bought it and I am way more excited than I should be. Anyway, these came out surprisingly well considering I was winging everything. The almond meal and coconut flakes make them nice and chewy and the oats make them pretty filling. So do they count as healthy breakfast cookies? I don't know. I don't really care.
Almond-Oat Cookies, Oil-free, Vegan
Yield, about 15 odd cookies
1/3 c soymilk
2 T flax meal
1 c WW pastry flour
1 c almond flour
1/4 t salt
1/4 t baking soda
1/2 t cinnamon
1/4 t cardamom
1/8 t ginger
1/4 c rolled oats
1/4 c unsweetened dried coconut
1/4 c sugar
1/3 c apple juice
1/2 t vanilla extract
Preheat oven to 375. Line 2 baking sheets with parchment paper.
Mix soy milk and flax meal together briskly with a fork and set aside.
In a large bowl mix flours, baking soda, spices, oats, coconut, and sugar.
Create a well in the middle, add soy milk/flax mixture, apple juice, and vanilla. Blend until just combined.
Scoop out dough, a little less than a Tablespoon's worth, onto the baking sheets and pat down a little bit. These cookies won't spread, but puff up a little.
Bake for 10-12 minutes, remove, and let cool.