Oatmeal breakfast cookies

Oatmeal breakfast cookies

How would you like to have cookies for breakfast?

Sounds good, right? Yeah, I thought so too.

Now, you could open a roll of Oreo’s and call it breakfast. Sometimes that’s just the best thing to do. But I was aiming for something healthy yet indulgent. And that’s how I started creating these cookies.

I say ‘started’ and ‘creating’, because it was quite the process. It took several attempts and tests with different variants before I found the cookie that ticked all the boxes.

It’s crunchy, but not rock hard. It’s sweet, but not super sweet like cake. And it definitely does not have that ‘healthy’ appearance and taste. You know, some healthy cookies seem to have exaggerated a bit, leaving them with a cardboard-like texture. I wanted to avoid that at all costs.

Ingredients

  • For crunchier cookies
  • 2 tbsp hazelnut oil
  • 3 tbsp agave
  • 1 egg
  • For chewy cookies
  • 2 tbsp hazelnut oil
  • 3 tbsp agave
  • 2 eggs
  • 75 gr (5/8 cup) ground almonds
Read the whole recipe on Eva in the Kitchen