Cookies for breakfast, when it gives you fiber, protein, and nutrients Why go withouter?
Treat the whole family and yourself! with these cookies you will not regret it!s!
In this recipe, the use ofOlive Oil with Blood Orange is intentional. It could be replaced with canola oil, but it's definitely more beneficial to health, less inflammatory, and its natural blood orange flavor makes these cookies taste like no other.
Yield: 8 large cookies
Preparation: 15 minutes
Cooking: 25 minutes
- 2 cups of almond floure
- 1/4 cup coconut flour
- 1/4 cup hemp seeds
- 1 C. baking soda
- 1 pinch of salt
- 2 large eggs, beaten
- 1/4 cup coconut oilo
- 2 tbsp. tablespoon’blood orange olive oile
- 1/4 cup maple syrup or honeyl
- 1 C. orange zeste
- 1 C. vanilla
- 1/2 cup ofOrganic dried fruit mix (or evenOrganic dried apricots, cubed, or dried fruit of your choice)
- 1/3 cup dark chocolate chips
- 1/3 cup chopped pecans or walnuts
- Preheat the oven to 325F..
- Line a baking sheet with parchment paper.
- In a bowl, combine 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. Pass in a blender to incorporate all the ingredients.ents.
- Add the dried fruit, chocolate and nuts and continue to mix to incorporate the last ingredients.
- Place about a quarter cup of the mixture per cookie on the cookie sheet and leave plenty of space between each cookie.
- Bake 20-25 minutes until golden brown and center is cooked.t.
- Let cool completely before storing in the refrigerator.
* Cookies will keep for 4 days in the refrigerator or 6 months in the freezer. So you can double the recipe and stock up.
This recipe is a creation of Annie Caron, collaborator of Olives et Gourmandises.