Almond / Lemon / Poppy Breakfast Cookies (Vegan, Gluten-Free)


This Sunday morning, I got out of bed at 9am, sipped coffee slowly at the kitchen table, watered my plants, and made cookies for breakfast. My eyes feel bright and awake, my mind conscious of my surroundings, and my hands didn't level out a single portafilter of espresso. I'm new to this whole weekends off thing, but I could totally get used to it.

So much has happened since my last post, so allow me to get you a little caught up. First off, I've moved out of California and have started living my new life in the state of Utah. As of today, I've been living in Salt Lake City for two weeks. I'm still adjusting to the culture, the elevation, and the new job I started last Monday, but so far, I'm doing pretty ok out here. I've made a few friends, became a member at a climbing gym, and am working on my status as a regular at a local vegan diner with tacos and beer that satisfy those inescapable LA street taco cravings. Although, I must question Utah's ability to make guacamole. Other than that minor detail, I'm so excited to be here!


These cookies are pretty similar to a handful of granola, except you'll find them to be a simpler on-the-go breakfast than the latter. I recently started a "9-5"-esque job, and I'm beginning to realize the importance of meal prep. Now, when I'm pressed for time in the morning, I'll be able to grab a cookie for the commute to work. And who wouldn't want to start the day with a cookie anyway (healthy or not). 


Almond / Lemon / Poppy Breakfast Cookies 
Makes 9 cookies
Adapted from: faring-well

Ingredients:
1 tablespoon ground flax
4 tablespoons almond milk
1 cup rolled oats
1/3 cup almond flour
1/3 cup coconut sugar
1/2 teaspoon baking powder
1 tablespoon poppy seeds
generous pinch sea salt
2 tablespoons almond butter
1/2 teaspoon pure vanilla extract
zest of 1 lemon

Method:
  1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 
  2. In a small bowl, combine ground flax and almond milk. 
  3. In a separate large bowl, combine oats, almond flour, coconut sugar, baking powder, poppy seeds and sea salt. 
  4. Make a well in the center of the dry ingredients and add almond butter, vanilla, lemon zest, and flax mixture. Stir until combined. 
  5. Scoop 9 cookies onto the prepared baking sheet. Bake for 9-11 minutes or until golden.





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Maira Gall