I love cookies. I mean, I scary love cookies. So when I saw
this recipe for breakfast cookies from the Minimalist Baker, I pretty much ran out and made them immediately.
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| From MinimalistBaker.com |
Like most of my go-to recipes, this one allows for some flexibility. I used regular flour since I'm cool with gluten, but did still added the ground almonds (side note: my roommate makes almond milk, so there's always some quantity of ground almonds hanging around). My roommate has a peanut allergy so I substituted the peanut butter for "sun butter," which is made from sunflower seeds. I also left out the chocolate in favor of raisins and coconuts, but I'm sure you could imagine a thousand different things to throw in the mix such as pumpkin seeds, cranberries, sliced almonds, dried apricots, macadamia nuts, etc.
The only problem was that the cookies turned a rather unappetizing shade of green. I have to imagine this was some reaction of the sun butter since I certainly didn't add spinach. But since they're not overly sweet and the dough turned out light and fluffy; they're rather muffin-like. Maybe next time I'll put them in mini muffin tins and add more baking powder?
