Breakfast cookies, when it gives you fiber, protein, and nutrients Why deprive yourself of themr?
Delight the whole family (and yourself!) with these cookies, you won't regret it!
In this recipe, using theBlood Orange Olive Oil is intentional. It could be substituted with canola oil, but it's definitely more healthful, less inflammatory, and its natural blood orange flavor gives these cookies an unmistakable taste.
Yield: 8 large cookies
Preparation: 15 minutes
Cooking: 25 minutes
- 2 cups almond flour
- 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 oil
- 2 tbsp. tablespoon ofblood orange olive oil
- 1/4 cup maple syrup or honey
- 1 C. orange zest
- 1 C. vanilla
- 1/2 cup ofOrganic dried apricots, diced, ordried fruit of your choice
- 1/3 cup crushed dark chocolate
- 1/3 cup chopped pecans or walnuts
- Preheat the oven to 325F..
- Line a cookie 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. Blend in a blender to incorporate all the ingredients well.
- Add the dried fruit, chocolate and nuts and continue mixing to incorporate the last ingredients.
- Spoon about a quarter cup of the batter per cookie onto the cookie sheet, leaving plenty of space between each cookie.
- Bake for 20-25 minutes until golden brown and center is set.
- Allow to cool completely before storing in the refrigerator.
* The biscuits 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 chef Annie Caron, collaborator of Olives et Gourmandises.