Back in 2008, I posed the question, “Cupcake or muffin?” Is the only real difference that one we eat for breakfast or a snack and the other is dessert? Muffins sometimes have glaze, which is basically frosting.
Calorically there is not much difference either. I agree with a recent Vox article stating that we need to get real about our American breakfasts. They are basically dessert. Although an article found in Essence may help assuage our collective guilt. Eating dessert for breakfast may help us lose weight. Let’s go with that one!
If you ever think that I will discourage dessert, then you are sadly happily mistaken. I have a healthy (cough, cough) breakfast cookie recipe for you. It’s been a while since I blogged a recipe, so the time is right.
The only reason that I found this recipe is because another one of my favorite magazines abruptly stopped publication — More Magazine. It was a great magazine. Stylish, intelligent and thoughtful. Oh well. Seems that doesn’t sell. I still miss Whole Living. *sigh*
But I digress. For the remainder of my More subscription, I was given Shape Magazine. It’s not bad, but not a true replacement. Anyway, I did find this breakfast cookie recipe. It’s sweet, but uses maple syrup instead of sugar. I added honey and made a number of other changes based on the ingredients that I had at home, my particular tastes and knowing my oven.
As I always say, a recipe is just a starting point. Adapt away! Let me know if you try the recipe and what you think.
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Double Berry Almond Breakfast Cookies (Adapted from recipe on Shape Magazine)
(Makes a dozen)
INGREDIENTS
- 1/2 cup sliced almonds
- 1/2 cup almond meal
- 1 tsp. baking powder
- 1 cup whole-wheat flour
- 1/4 tsp. salt
- 1/3 cup olive oil
- 1/2 cup pure maple syrup
- 2 T honey
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup rolled oats
- 1 1/2 cup blueberries
- 1 cup cranberries (halved)
- 1/4 cup unsweetened dried cranberries
- 1/2 tsp. orange peel
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Set aside.
In a medium to large bowl combine ingredients. Mix well. Use an ice cream scoop to put batter on baking sheet. Bake about 30 minutes. Remove cookies and let cool on a rack. Enjoy!
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