Plum, Ginger and Cacao Breakfast Cookies!
These beauties apart from being easy to make (ZING!) — can also be made with any fruit you have! Plums and peaches are in season right now— so i’ve been using these, but apples and pears would also be delish!!! Anyway, i’m obsessed — someone send for help.
[Makes 10-12 cookies]
1 tbsp ghee or coconut oil or butter
3 chopped plums
Juice from 1 lemon
1 tbsp maple syrup (sub: coconut nectar, raw honey, date syrup, coconut sugar, monk fruit)
Simmer the above ingredients in a pan until a nice compote forms— then add to a mixing bowl or food processor along with the following:
Pinch of orange rind
1 tbsp rose petals
1 tsp cinnamon (or cardamon??)
1.5 cup almond meal (can sub for cassava, einkorn)
1/4 cup sunflower seeds
1 tbsp chia seeds
3 tbsp cacao nibs
1/3 cup coconut flour
1/2 tsp himalayan salt
1 tsp nutmeg
1 tbsp ashwagandha or maca (optional adaptogen boost!)
Mix Mix Mix — then add:
1/3 cup coconut oil or ghee (it can be lightly melted, but no need to go for liquid— think of it like butter! AND add more if you feel it needs more fat!)
1/4 cup maple syrup (optional sweetener — if you don’t like your cookies sweet, skip it!)
1- 2 tbsp tahini
Mix it all into a big gooey seedy mess, and then using a spoon/cookie ice cream scoop or your fingers — roll into 8-10 smallish balls and press down to make a cookie shape! (you could also just make this into a slice— I mean, you do you!
Pre-heat oven to 350F and bake for about 15 minutes— or until slightly brown and firmer (I like my cookies soft— but if you’re into firm cookies, you will want to bake for an extra few minutes, roughly!)