Technically summer doesn't begin until June 21st but let's be honest, it's felt like summer for a few weeks now. In honor of these longer days, playing by the pool, and eating (too) many popsicles, I'm kicking off a summer series on the Great Divide (aka the Secular/Sacred). For those of you who (so kindly) have been reading my blog for some time, I wrote about this last October in efforts to finish a 31 day writing challenge. I didn't finish . . . but that's okay. I used all my words. I had thoughts and feelings and notions and ideas but I needed time to process and learn and even more time to push further up and further in . . . isn't that true for all of life? I didn't want to "blab" for the sake of finishing 31 days. So I stopped. But I'm ready again! Over the summer I'll be sharing some of my posts from last October and some new posts I've been working on as well. You can find them here once a week-ish. I'll be posting the first of the series later today.
And before you swear off turning on the oven for the foreseeable future, make these. It's one last farewell to comforting baked goods as we usher in the frozen treats. Frozen treats! Though your kitchen may be rather warm after baking these . . . it will smell divine. I also have a feeling that this dough will freeze well, simply because I've done it before with a very similar dough and it was super cool to have it on hand. Those mom bloggers know a thing or two.
"Farewell Cozy, Hello Summer". . . A Breakfast Cookie
1/3 C Almond Milk
2 C Almond Meal/flour (nope they aren't "the same." But either will work, just a different texture)
1/4 C Steel Cut Oats (optional: if you don't want to use oats or don't have them on hand, add another 1/4 C of almond meal. Oats and almond meal aren't really "cup for cup" but it's okay. It will work out. The oats just give it a fun, crunchy-ness).
1 T Cinnamon ( I like these really cinnamon-y . . . like I said, it's farewell to the comfort of all things baked. You can tone it down if you aren't into cinnamon).
A pinch of salt
3 T Honey or maple syrup
Dark Chocolate Chunks (you can add as many or as little as you want. I just cut a bar of dark chocolate into large chunks and threw it in)
1/4 C Chopped Walnuts or Pecans
Handful of Chopped Dates (figs would be also be awesome, as would dried cranberries)
A squeeze of half an orange (totally optional)
1. Preheat oven to 350 (side note: this piece is kind of fun if you geek out about baking stuff) Measure out almond meal, cinnamon, and salt into bowl. Give it a mix. Add almond milk and egg and honey (and if you want, a squeeze of orange). Give it a really good mix or use hand mixer/blender till well combined.
2. Throw in your walnuts. Stir. Chocolate. Stir. Dates. Stir.
3. Line baking sheets with parchment paper. Now, I was out of parchment paper and my cookies were fine BUT they would have been even better with parchment paper. Go ahead and drop spoonfuls onto your baking sheet, giving them a bit of room. I used my fingers to flatten the top a bit but I kind of like that they have a "rustic" look to them.
4. Bake for 20 minutes . . . edges should be dark golden . . . these aren't "ooey" cookies. These are hearty breakfast-ish cookies. Think British biscuit or scone.