Cookies For Breakfast

Are you reading blogs during nap time or while your children are miraculously, quietly playing independently?  Is that just me?  It's the magical time where you pull snacks out of the cupboard that your children don't even know exist and secretly munch on them.  Naughty, naughty.  Oh Costco, how your peanut butter cups and chocolate covered caramels should be banned from existence before I gain 10 more pounds.

So I make a stash of acceptable for mass consumption cookies that when my kids see my forbidden food, I can say, "Hey look!  COOKIES!!!"  And they get really excited.

These are healthy enough that you can eat them for breakfast.  And sometimes lunch if they are calling your name with their soft deliciousness.  And we're going to call them multi-flavored because you can add anything you want into them.

Multi-Flavored Cookies 

Ingredients
1 can garbanzo beans
1 cup coconut oil
1 cup honey
2 eggs
1 tsp vanilla
1 cup tapioca starch
3/4 cup coconut flour
2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup extras
  
Using an immersion blender or a food processor, mash up your can of drained garbanzo beans.

Add your coconut oil and keep blending.

Add the rest of the wet ingredients and blend until you have soup.



Add all your dry ingredients and stir with a spoon (not your blender!) until it gets thick like this.  Coconut flour absorbs moisture as you keep mixing, so if it seems to wet, just keep mixing.

Add your cup of extras.  I did all chocolate chips this time because I was feeling like junk food.  I've done this before with raisins as well, but you can try any kind of nuts, dried fruits, etc.  See how thick the dough is getting as I keep mixing?

Take about a heaping tablespoon of dough and roll into a ball.  Put it on your baking sheet and smash it into a cookie shape.  These cookies hardly spread or change shape at all while baking, so if you put wonky looking cookies in, you will be eating wonky looking cookies.

Bake for 15-20 minutes at 350 until the tops get goldeny like this.  Remove them from the pans and place on cooling racks.

This recipe will make about 3 dozen cookies, so approximately a day or two's worth of snacking...and breakfast.