What a stupid, depressing concept.
It’s done nothing but make me feel more isolated and lonely. I am wondering why I even wanted internet again after we went without it for a month.
Well, meh. Time to go make coffee, because I’ve put it off for too long.
-Shared via tsū-
That both videos have an element of cannibalism involved is all the more frightening. I guess it’s the new thing, since vampires and zombies has been so totally overdone.
No, it is not time to play Christmas music. #bahhumbug
WordPress, you suck.
Well, perhaps not, but it isn’t as much fun.
Not that anyone has noticed, mind you….
There’s been a lot of upheaval in the ol’ asylum recently. Don’t really know how to even talk about it because it makes me kind of feel like vomiting.
*sigh* I feel very alone.
Sorry there is no accompanying photo, but I hadn’t even planned on making cookies, let alone blogging about them. This is mostly just so I can kind of remember what I did.
Anyway, breakfast around here can be kind of monotonous because neither of my kids are very adventurous eaters. Since we moved to a more real-food diet, things like cereal are hardly ever bought and one can only have pancakes, even properly soaked, so many times before they become completely boring. So when K asked if I could make cookies sometime, I thought, “why not make some breakfast cookies?!” Soaking the grains for 8-24 hours ahead of time would make these more digestible, but we can’t always plan ahead, now can we?
These are basically a modified snicker doodle using the ingredients I had available.
I only had about a cup of oatmeal, which I ground into flour in my food processor. I added a quarter cup of whole flax seeds and roughly half a cup of coconut flakes to the oatmeal as I was processing it. In total, you want approximately 3 cups of flour. For that I made up the difference with white whole wheat. You will probably want at least one cup of wheat flour in this recipe in order to insure that they hold together.
While the oats, flax and coconut were being ground, I creamed together coconut oil and sugar. This is where I am the least sure of measurements. I did not want these to be overly sweet, but I didn’t measure how much sugar I used. If I had to guess, I would say it was around a quarter of a cup of white sugar. I did add about 2 tablespoons of honey and almost 2 tablespoons of maple syrup after I combined everything. A standard cookie recipe uses between 1 1/2 – 2 cups of sugar, so use that as your guide.
To the butter and sugar I mixed in 2 eggs, a teaspoon of vanilla, 1 teaspoon of salt and 1 1/2 teaspoons of baking powder.
Next, I combined the wet and dry ingredients, a 1/4 cup of dried cranberries and 1 1/4 tablespoons of cacao powder. Any dried fruit would be good here, as well as nuts or seeds that you like. All I had, though, were the dried cranberries.
Once thoroughly combined, roll walnut-sized balls between your hands and roll into sugar, then lightly flatten onto a parchment-lined cookie sheet. Bake for 7-10 minutes in a 350F oven until the cookies appear puffed and slightly cracked. Let cool on a wire rack if you have more self control than we did.
Because of the coconut oil, these may seem slightly drier than cookies made with butter. We ended up eating all of the cookies over the course of the day, so I don’t know how they hold up.
Breakfast Sugar Doodle Cookies
3 cups flour (any combination of oat, wheat, flax and coconut)
1 cup butter or coconut oil
1 cup sugar/maple syrup/honey
1 teaspoon vanilla
1 teaspoon salt
1 1/2 teaspoons baking powder
1-2 tablespoons cacao powder
Optional add-ins: dried fruit, nuts, seeds
Pre-heat oven to 350F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, cream together butter and sugar/maple syrup/honey. Add eggs, vanilla, salt and baking powder and mix well. Next add flour(s) and cacao powder and mix thoroughly. Mix in dried fruit/nuts/seeds, if using, just until combined.
Portion out walnut-sized pieces of cookie dough, roll into balls, and roll into sugar. Lightly flatten dough balls onto parchment-lined cookie sheet and bake for 7-10 minutes or until cookies are puffed and surface is slightly cracked in appearance. Remove from cookie sheet and allow to cool on wire cooling rack.
Makes approximately 26 cookies.