Yesterday morning I was inspired to bake something yummy & healthy for my kids. Something yummy that feeds their soul. Something healthy that feeds my need to raise them right. I went to Tropical Traditions.com and browsed throughout the recipe blog and came up with breakfast cookies! Well, they were called 'Gluten Free Coconut Chocolate Chip Scones', but I thought breakfast cookies had a better ring to it. I liked that they were:
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, combine almond meal, salt and baking soda. Whisk together agave, eggs and coconut oil in a smaller bowl.
Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.
Drop the batter in scant 1/4 cup portions onto the baking sheet.
Bake 14-17 minutes until golden brown, or toothpick inserted in the center of the cookie comes out clean. Cool for 20-30 minutes before serving.
*Notes on Almond meal
You can purchase almond meal from Trader Joes, or Whole Foods. However, even if they say 'organic', know that there is in place a law that gives almond growers a loop hole where they can call the almonds organic, even if they are not. Your best source for truly organic almond flour is at your local Farmers Market, or at Sun Organic Farm.
Your other option is to make almond milk and use the almond meal that is left over. Again, your best bet is to purchase your whole almonds from Sun Organic Farm.