Some mornings we’re simply within the temper for one thing savory to eat with our oatmeal or possibly some leftover veggies from the night time earlier than. These Sun-Dried Tomato Breakfast Cookies are the right accompaniment for any breakfast. They have a smoky tomato taste with a touch of basil and onion, which is good and savory once you’re not within the temper for a candy breakfast. These cookies could be the star of a fast brunch menu that may be paired with pancakes, waffles or a easy breakfast fruit salad. This is one in every of our new favourite recipes and we hope it turns into one in every of yours, as properly.
WHY WE LOVE THEM
We obtain so many requests to share breakfast recipes with all of you and we’re lastly listening and sharing what we like to eat within the morning. We don’t all the time have a candy tooth after we get up and regardless that conventional breakfasts like cereal and muffins are candy, we regularly desire one thing savory in order that our blood sugar doesn’t spike very first thing within the morning (hiya hormonal imbalances!). That mentioned, these so-called ‘cookies’ aren’t candy in any respect apart from the naturally candy dates and almond flour that offers them a delicate candy contact however they’re loaded with taste and we guarantee you, you’ll be desirous to make these properly into the autumn and winter seasons for you and your loved ones.
HOW WE MAKE THEM
PREP TIPS // We love utilizing almond flour as a result of it’s filled with protein and has a contact of sweetness. What I’ve discovered all these years from utilizing almond flour is that it’s greatest saved within the fridge or freezer for final freshness. I discover that once I preserve the almond flour within the pantry, it will get stale and moldy (as a result of it’s a nut) and it loses its style.
My greatest suggestion is to purchase Bob’s Red Mill Almond Flour and preserve it in your fridge or freezer for as much as six months. Before you make a recipe with the almond flour, take it out of the fridge or freezer so it will get to room temperature earlier than you start.
THREE simple STEPS
Here’s how we made these Gluten-Free Sun-Dried Tomato Breakfast Cookies in three easy steps:
STEP 1 // Soak the dates in water to melt them and take away the pits.
STEP 2 // Combine all of the components in a meals processor (we love the Kitchen Aid one proven under) till the combination varieties a dough-like consistency. Transfer the dough onto a baking sheet and bake for 14-16 minutes.
STEP three // Remove from the oven and E-A-T!
LISTEN // STEP-by-STEP DIRECTIONS
Listen under for Amie’s suggestions that aren’t talked about on this article in addition to fast instructions on the right way to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT THEM
SERVING SUGGESTIONS // We love making these cookies on a Sunday night time and serving them all through the week. They’re best for the vacation season and once you’re pressed for time within the mornings. Add a spoonful of almond butter on prime for an additional dose of protein if you happen to’re additional hungry or want a bit extra gas in you for the day. These cookies additionally make a terrific afternoon snack once you want a pick-me-up round three PM or four PM when your blood sugar begins to drop in between lunch and dinner. We all the time retailer these cookies in a sealed glass container just like the one we’ve advised above within the SHOP the RECIPE part.
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Sundried Tomato Breakfast Cookies
Author: Amie Valpone
Recipe sort: Entree
- 6 dates softened
- 1 1/four cup almond flour
- 1/four cup sun-dried tomatoes (not in oil) thinly sliced
- 2 Tbsp additional virgin olive oil
- 1 Tbsp purified water
- 1/2 tsp dried basil
- 1/four tsp onion powder
- 1/four tsp Italian Seasoning
- 1/four tsp plus 1/four tsp sea salt
Preheat oven to 350 levels F.
Prepare a sheet pan with parchment paper. Set apart.
Place 6 dates in a medium bowl with sufficient heat water to cowl them and soak the dates for 30 minutes. Drain water and set dates apart. Remove pits in the event that they’re pitted.
In a meals processor add the almond flour, sundried tomatoes, olive oil, water, basil, onion powder, Italian seasoning, 1/four tsp sea salt, and softened dates. Process till dough comes collectively, roughly 30-45 seconds.
Take a teaspoonful of dough and roll right into a ball, then drop it on the sheet pan and flatten it along with your fingers right into a cookie form. You ought to be capable of make Eight-10 cookies. Sprinkle the remaining sea salt on prime of the cookies.
Bake for 14-16 minutes or till the cookies are golden brown. These cookies shall be delicate after they come out of the oven however they are going to harden up as they cool off. Store leftovers within the fridge for as much as 1 week.
Sundried Tomato Breakfast Cookies
Amount Per Serving
Calories 123 Calories from Fat 81
% Daily Value*
Saturated Fat 0gzero%
Vitamin A 25IU1%
Vitamin C 1.1mg1%
* Percent Daily Values are primarily based on a 2000 calorie weight loss program.
RECIPE COPYRIGHT // This recipe was created by Amie Valpone of The Healthy Apple. Please don’t reprint this recipe with out our permission. If you’d prefer to function this recipe in your web site, please rewrite the instructions and hyperlink to this recipe as the unique supply. Thank you.