Sometimes all I want for breakfast is some cookies and coffee.
Who’s with me?
Problem is, it’s not always the most nutritious breakfast, and leaves me wanting more to eat not long after.
recipe adapted from Eat Good 4 Life
- 1/3 cup olive oil
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 3-4 tablespoons organic almond milk
Method: Preheat oven to 350 F. Grease pan with a bit of olive oil and set aside.
In a mixing bowl add all of the ingredients. Combine with a rubber spatula-if it’s too thick add a bit more milk.
Roll the dough into 1” dough balls and place 2 inches apart, as they will expand during baking, and flatten slightly with the back of a lightly greased flat spatula.
Bake for 12-15 minutes or until they begin to brown around the edges. Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.
In other news, Heather, my roommate, had these awesome flowers in her room- they were green globes- so pretty. The other day they were starting to wilt and break apart, and we noticed they were filled with white silk little frillies.