Pumpkins! Exciting news from the Blue-Eyed kitchen! If you aren't like us and visit the amazing fabulous Bon Appétit website daily, then let us give you a reason to check it out...US! Hey we're shameless self promoters. These Blue-Eyed's have two delectable recipes featured in bon appétit's article on HOMEMADE HALLOWEEN CANDY.
If that's not enough to see you then we don't know what is. Make some candy and enjoy yourself. Turn off the porch lights and pretend you're not home as you dig into homemade Peppermint Patties and Almond Joys. No judgement.
And now - onto the breakfast cookies. Uh yeah, so we were kinda sold at the mere utterance of breakfast and cookie in the same breath.
Disclaimer: We may or may not (cough may cough) have eaten actual cookies for breakfast at one point in our lives. As in Pepperidge Farm Sausalito's. But it was a long time ago. Like years. Like in college. Or last week.
So this is what happens most mornings.
You wake up, you're mad you had to wake up, then you have to get ready, then you have to go to work, battle your way through the subway, stand in line forever at Starbucks (seriously WHAT coffee drink takes that long to make!?), and then, THEN, you have to be all adult and start your day off right with like oatmeal or Greek yogurt or a piece of corrugated cardboard with sugar free jelly.
But what if you got to have a cookie instead? Uh yeah, like a cookie cookie.
Ok maybe more like a dried fruit, nuts and coconut cookie, but hey, it's shaped like a cookie. And there is absolutely nothing stopping you from adding some chocolate chips to these bad boys.
We totally thought about it.
Don't you think that would help you start your day off right? Be in a lovelier mood, help an old lady across the street, spend the day volunteering and solving world peace?
We know. We think so too.
Cherry Coconut Breakfast Cookies
Makes 8 large cookies
Adapted from Kumquat Blog
1 1/2 cups rolled oats
1 cup dried coconut flakes
1 tablespoon flaxmeal
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup dried cherries
1/3 cup raw pumpkin seeds
3 ripe bananas, mashed
1/4 cup coconut oil, warmed*
1 tablespoon honey
2 teaspoons vanilla extract
*You want the coconut oil to be liquid, so just warm it in the microwave for 20 seconds if it's solid.
Preheat oven to 350 F.
Combine oats, coconut, flaxmeal, salt, pecans, cherries & pumpkin seeds. Stir in bananas, coconut oil, honey and vanilla until well combined.
Press 1/3 cup of mixture into a large round cookie or biscuit cutter (we used a 3 inch biscuit cutter) onto a baking sheet lined with parchment paper. Continue making cookies until all of the mixture has been used.
Bake cookies for 25 minutes until edges are golden. Cool for 5 minutes on baking sheet then transfer to a cooling rack to cool completely.