I goofed this week with my menu planning and grocery shopping – I never got anything for breakfast and now the kids have been foraging every morning for something to eat, never thrilled with my suggestions to just eat the leftovers from dinner the night before. My son will make himself eggs, but my daughter doesn’t like them, she’s more of a sausage or muffin kid. On top of all that I ended up having to empty and defrost the refrigerator trying to find a mystery water leak. So this morning as I was tossing unidentifiable baggies of this and that I uncovered some almond flour and some frozen peach slices. It’s the little discoveries that get my creativity going. These breakfast cookies are what we ended up eating. I fed some to the contractor who is here working on the guest bathroom (did I mention that mom, dad and two teenagers – including a teenage girl – are all sharing one bathroom right now?) I had intended for them to be scones, but they ended up more like batter than dough so soft cookies it is.
Peach Almond Breakfast Cookies
2 1/2 cups blanched almond flour
2 eggs (preferably from pasture raised hens)
1/4 cup maple syrup
1/3 cup melted butter
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground ginger
1 peach, diced
Preheat the oven to 350 degrees. Grease or parchment line a baking sheet. I like to use a food processor to whirl everything up, but you can certainly do this by hand in a bowl. Place the almond flour, eggs, maple syrup, vanilla and melted butter in a food processor and process until mixed. Add the soda, salt and ginger and mix again. Finally add the peaches and pulse just until combined. You don’t want to chop them so much that you don’t have little juicy bits of peach left in the cookie. Spoon the batter onto the prepared baking sheet using about 2 Tblsp for each one. Leave some space between them as they will spread more during baking. Bake for 18-20 minutes or until golden around the edges. Remove to a cooling rack. Freeze any leftovers and you can heat them up in a toaster later.
- 2½ cups blanched almond flour
- 2 eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup melted butter
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp ground ginger
- 1 peach, pitted and diced
- Preheat oven to 350. Grease or parchment line a baking sheet.
- Place almond flour, eggs, maple syrup and vanilla in a food processor or mixing bowl.
- Mix well, and then add in the baking soda, salt and ground ginger.
- Mix well again, and then add the peaches and pulse gently to just mix.
- Spoon onto prepared baking sheet using about 2 Tblsp of batter per cookie.
- Leave space between each one as they spread more during baking.
- Bake for 18-20 minutes or until the edges are golden brown.
- Remove to a cooling rack.
- Freeze leftovers and reheat in a toaster.
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