Cookies for Breakfast (Recipe)
In his never-ending quest to legitimize cookies as a breakfast food, Matt Maranian has reimagined the dough from a gluten-free chocolate chip cookie recipe into a nutritious breakfast biscuit.
I’m not a morning person. I also hate taking time for breakfast. I also generally hate all foods that are associated with breakfast; the last thing I want just after I wake up is a big greasy platter of fried eggs with bacon or sausage, oily potatoes, and butter-soaked toast. Jam sickens me that early in the day. A bowl of cold cereal is as unsatisfying as not eating anything, and hot cereal is too much effort for such little payoff. Pancakes, bagels, waffles…all a waste of time: empty calories, wheat belly.
In my never ending quest to legitimize cookies as a breakfast food, and in my never ending quest to find something quick, easy, and high in protein and fiber to eat in the morning without any hassle or dirty dishes, I reimagined the dough from a gluten-free chocolate chip cookie recipe into a breakfast biscuit that meets all my criteria. It’s really a cookie, but breakfast biscuit is more alliterative. It’s gluten free, dairy free, high in protein, and contains no refined sugar. It takes some prep, but you can make a huge batch all at once that’ll last for days or weeks. They’re also great to bag for when you travel, so you don’t have to eat those heinous processed airplane snacks.
• One 15 oz can chickpeas, thoroughly drained in a strainer
• 2 tablespoons olive oil
• ½ cup chunky peanut butter with no added sugars or sweeteners
• ½ cup local organic honey
• 3 tsp vanilla extract
• 2 tsp almond extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 teaspoon kosher salt
• Heaping 1/3 cup raw oats
• Heaping 1/3 cup sliced almonds
• ¼ cup packed raisins
• Parchment paper (very important)
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