Breakfast Biscuits

Have I been watching entirely too much Great British Bake Off? Yup. Am I now feeling like I shall call all my cookies, even the non-crisp and crunchy ones… ahem, especially the ones that have no crisp, because that feels like a rebellion against both the British AND the US at the same times.. biscuits? Whoa run-on setences. Thanks for sticking with me.

These breakfast biscuits are dedicated to all of you who long for a piece of toast, muffin, or pancake when you arise, but you’re looking for something a little healthier. Yes, these are healthier. Yes, they are satisfying. Yes, they are gluten free, dairy free, and refined sugar free.

You’re welcome.

Let’s bake.

This recipe makes 10 cookies.

You’ll need:

1 cup almond meal [blanched]

1/4 c hemp seeds

1/4 c pumpkin seeds , sprouted

3/4 teaspoon baking powder

1/4 teaspoon himalayan salt

2 eggs

2 Tbsp coconut sugar

1/4 c almond butter

1 t vanilla extract

For chocolate drizzle:

1/2 cup dark chocolate chips [mine were sans sugar, paleo choco]

1 teaspoon ginger infused honey

1 teaspoon coconut oil

Preheat your oven to 350 F. Spray/coat a cookie sheet with coconut oil, or line with parchment paper. In a high speed blender, blend hemp and pumpkin seeds until it they form a thick flour-like texture. In a medium sized bowl, combine this mixture with almond meal, baking powder and salt until well combined. In a large bowl, whisk together eggs, coconut sugar and vanilla extract. Add in almond butter and stir well to full combine. Slowly add in dry ingredients, combining until smooth. Using a cookie scoop or spoon, form 10 cookies on baking sheet. Bake for 12 minutes. Allow to cool for 5 minutes on cookie sheet, then transfer to cooling rack.

While they cool, combine chocolate ginger infused honey and coconut oil in a double boiler until smooth. Drizzle atop of cookies with a spoon. Top with flaky sea salt.

Enjoy… and tag me on the IG if you make ‘em and like ‘em @dandeliondazed