we just got back from dog/house-sitting for my parents. and even though we weren't technically on a vacation it was good to be away from the city and breath fresh air! but now that we're home, i feel like i'm in full-on baby mode. i've been cleaning out stacks of magazines, sifting through the kitchen cabinets of baking pans, odd spices, and glassware trying to make space for all things baby - bottles and whatever other storage we will likely need. we're getting ready to put together the rocking chair and crib my in-laws so graciously gifted us. so i think that will set the motions that all this is really happening! and like most stressful situations - pregnant or not - the next couple of weeks will likely call for cookies.
i don't know about you, but against all my good judgement, i love a good cookie/sweet in the morning. i usually pick up one gluten-free/vegan cookie at the supermarket every so often, but naturally the sugar goes right to my head. so, my goal here was to make a balanced cookie, one that is all the things i love in a good chocolate chip cookie, but with enough good-for-you ingredients to make a respectable breakfast-y cookie. after a few attempts, i found the right balance of healthy fat to leave you feeling good after a breakfast nibble. so you'll find a mix of pecans and almonds ground into a meal, and mixed together with oat flour. there's also a good amount of coconut oil that's creamed together with coconut sugar which sweetens these cookies while also keeping the glycemic index down. and lastly, the dark chocolate and blueberries are a favorite combo of mine, and i think you'll love them together here jumbled up in a delicious cookie!
*also, there's still time to enter into this cookbook and chicago cutlery giveaway if you haven't done so already ;)
love & cookies!
breakfast-y blueberry chocolate chip cookies | gf & df
feel free to substitute your favorite berry here, raspberries would be super, as well as currants - i'm thinking the tartness would play off the chocolate in an awesome way. you could just as easily forgo any fruit and have yourself a really good chocolate chip cookie - however, it might take away from the cookie's breakfast-y vibe ;)
| makes 26 cookies |
- 1/2 cup raw almonds
- 1/2 cup raw pecans
- 1 cup (gluten-free) oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup coconut sugar
- 1/4 cup plus 1 tablespoon unrefined extra-virgin coconut oil, soft
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped dark chocolate or dark chocolate chips
- 1/2 cup fresh blueberries
- preheat the oven to 350° and line 2 cookie sheets with parchment paper, set aside.
- in a blender or food processor, pulse the almonds and pecans into a "meal". in a large bowl whisk together the nut meal, oat flour, baking powder, baking soda, and salt. set aside.
- in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,
- in about 3 applications, add the dry mix to the wet and mix to combine. fold in the chocolate, then gently fold in the blueberries.
- drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets. then place in the freezer or refrigerator for 10 minutes.
- bake 10-13 minutes, until edges are light brown. place on a rack and let cookies cool before serving.