Biscuits for breakfast, when they provide you with fiber, protein, and nutrients? Why deny yourself?
Treat the whole family (and yourself!) with these cookies… you won’t regret it!
In this recipe, the use of Blood Orange Olive Oil is intentional. It could be replaced with canola oil, but it is truly more beneficial for health, less inflammatory, and its natural blood orange flavor gives these cookies an incomparable taste.
Yield: 8 large cookies
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients:
- 2 cups of almond flour
- 1/4 cup coconut flour
- 1/4 cup of hemp seeds
- 1 tsp baking soda
- 1 pinch of salt
- 2 large eggs, beaten
- 1/4 cup coconut oil
- 2 tbsp blood orange olive oil
- 1/4 cup of maple syrup or honey
- 1 tsp orange zest
- 1 tsp vanilla
- 1/2 cup of organic dried apricots, diced, or dried fruit of your choice
- 1/3 cup of chopped dark chocolate
- 1/3 cup chopped pecans or walnuts
PREPARATION
- Preheat the oven to 325°F.
- Cover a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, hemp seeds, baking soda, and salt.
- Add the eggs, coconut oil, blood orange olive oil, maple syrup, orange zest, and vanilla. Blend well to fully incorporate all the ingredients.
- Add the dried fruits, chocolate, and nuts, and continue mixing to fully incorporate the last ingredients.
- Drop about a quarter cup of the mixture per cookie onto the cookie sheet, leaving plenty of space between each cookie.
- Bake for 20-25 minutes until golden and the center is cooked through.
- Let cool completely before storing in the refrigerator.
* The cookies keep for 4 days in the refrigerator or 6 months in the freezer. You can therefore double the recipe and stock up.
This recipe is a creation of chef Annie Caron, contributor to Olives et Gourmandises.