Cliff’s Breakfast CookieOct 27 2010 by
This cookie was designed for my son in law, Cliff. I guess you could say it’s a “designer” cookie. Cliff used to be borderline diabetic and has literally changed his life (and lifespan) by changing his eating habits. I think he would be the first to say he hasn’t had to give up eating good tasting food. You certainly wouldn’t find him eating cottage cheese and tomatoes or snacking on celery sticks. This breakfast cookie combines some of his favorite tastes, spices, textures and sweeteners that are the most optimal for his nutritional needs and for anyone for that matter, and it’s a cookie……for breakfast……what more could you want?
- 2 tbsp tapioca starch
- 2 tbsp potato starch
- 1 tsp baking powder
- 1/4 cup water
- 2 1/2 cups whole wheat flour
- 1/2 cup raw shelled hemp seeds, finely ground (use a coffee grinder, food processor or blender to grind) or unflavored & unsweetened protein powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cardamom
- 1/4 tsp sea salt
- 1/2 cup raw honey or coconut nectar
- 1/2 cup plus 4 tsp neutral flavor oil (canola, sunflower, etc), divided
- 1/2 cup unsulphured blackstrap molasses
- 1/2 cup Naked Apple Butter
- 1 tbsp vanilla
- 2 tbsp soft silken tofu
- 1 cup raisins
- 1 cup chopped walnuts
- 1/2 cup dried unsweetened (or apple sweetened) cranberries
- zest of 1 orange (about 1/4 cup or less according to your taste)
- Whisk the flour, hemp seed, baking soda, cinnamon, nutmeg, ginger, cardamom and sea salt together in a large bowl. Set aside.
- In a small bowl mix together the tapioca starch, potato starch, baking powder, water and 4 tsp oil. Whisk briskly until thoroughly combined and almost frothy. Add to that the remaining oil, honey, molasses, apple butter, vanilla and tofu. Stir until smooth.
- Pour the wet mixture into the flour mixture and stir until all flour has been incorporated.
- Add the raisins, walnuts, cranberries and finely zested orange stirring until combined.
- Once thoroughly mixed cover the bowl with plastic wrap and refrigerate for at least an hour.
- When ready to begin baking the cookies, remove the bowl from the refrigerator and preheat oven to 350 degrees.
- Line cookie sheets with parchment paper to prevent sticking.
- Drop by spoonfuls (heaping teaspoon or soup spoon size) onto the parchment lined cookie sheets.
- Bake 10 minutes, remove from oven and lift the entire parchment paper of cookies to a cooling rack until cookies are completely cooled, remove from parchment and store in an airtight container.
Makes 48 servings.
Serving size 1 cookie.
Nutrients per serving: Calories: 106, Cal. from Fat: 42, Total Fat: 5g, Sat. Fat: .5g, Carbs: 14g, Fiber: 1g, Sugars: 7g, Protein: 3g, Sodium: 38mg, Chol: 0mg
These cookies freeze REALLY well! Place them in individual snack bags and toss in the freezer or store a larger amount in one freezer bag. Take cookies out about 15 minutes before you’re ready to eat them.