I’ve been hankering for chocolate chip cookies lately, but just haven’t gotten around to making them. Why not? I really didn’t feel like dealing with the mixer. The bowls. The measuring cups and spoons. The baking sheets. The cooling racks. The clean-up. As I was thinking about what to have for breakfast this morning, I wondered if I could make a breakfast cookie that’s made using a minimal amount of ingredients, equipment and effort that would satisfy my chocolate chip cookie craving and still be considered “breakfast”. I was shooting for a cross between a cookie and a scone. I think I scored a bull’s eye. I ground whole oats, sugar and baking soda in a food processor, then added in the wet ingredients and folded in some chips and nuts before shaping and baking. What came out of the oven were two warm, chewy and slightly sweet Kookie Scones. And you know, I just couldn’t stop myself. Before I’d even gotten half way through one of these delights I was already thinking about some variations. What if . . . . I substituted the chocolate chips with raisins and added some cinnamon? And what about . . . nixing the chocolate chips for dried cranberries and using almonds, orange zest and ground nutmeg? What about . . . Ripe Bananas? Applesauce? Pumpkin? Peanut Butter? Coconut? Why not, indeed! Well, I have a hobby for a few weeks. I enjoyed my Kookie Scone warm out of the oven, but these could be made ahead of time to add to a child’s, or your own, lunch box. Why not make a few Kookie Scones today? Why not? Thanks for being Vegi-curious.
1 Tablespoon flax meal
¼ cup non-dairy milk
1 cup whole oats
2 Tablespoons brown sugar
½ teaspoon baking powder
Pinch of salt (optional)
2 Tablespoons almond butter
½ teaspoon vanilla or almond extract
2 Tablespoons chocolate chips
2 Tablespoons chopped nuts
Preheat oven to 300F. Line a baking sheet with parchment paper.
Measure non-dairy milk into liquid measuring cup. Add flax meal and set aside.
Place nuts in food processor and pulse a few times to coarsely chop the nuts. Remove from food processor and set aside. Place oats, brown sugar, baking powder and salt into the food processor. Process on high until oats are finely ground. Add flax mixture, almond butter and extract and pulse to combine. Fold in chocolate chips and nuts. Using wet hands, divide dough in half and shape into two mounds about 1” thick and 4” in diameter. Place on parchment paper, then place in oven. Bake for 20 minutes. Bottoms of cookies should be light brown. Remove and serve warm or at room temperature.
1. Replace chocolate chips with raisins and add ¼ to ½ teaspoon of cinnamon.
2. Replace chocolate chips with dried cranberries and add 1 tablespoon of orange zest and ¼ to ½ teaspoon of ground nutmeg.
26 Nov 2016