Good Morning Sunshine Cookies
Get ready for sweet-tangy deliciousness in every bite with these unique and oh-so-pretty little fiber-filled treats! I'm not even kidding when I say every bite is like getting kissed by a bit of lemony sunshine.
This recipe has a few specific quirks, so read through it and this post entirely before setting out to bake. Pay special attention to the notes below. If you do and you follow the instructions the way I've laid them out here, you'll have perfect cookies every time.
SPECIAL EQUIPMENT/INGREDIENTS NEEDED:
1 Standard Size Cookie Scoop
Blender / Food Processor
Electric Mixer
Khorasan Flour (aka, Kamut)
High Fiber Cereal (all natural, of course)
I use Trader Joe's Brand "High Fiber Cereal" but you can use any brand modeled after "Fiber One" / bran fiber cereal and get the same result.
Good Morning Sunshine Cookies
by Maggie Verderame
Makes 36 cookies.
1 Cup High Fiber Cereal
2 Cups Khorasan Flour
½ tsp Baking Soda
¼ tsp Baking Powder
2 TBS Coconut Flakes / Desiccated Coconut
½ Cup Coconut Oil
⅔ Cup Date Sugar (fine)
⅔ Cup Brown Sugar
2 Medium Eggs
½ tsp Vanilla Extract
1 tsp Lemon Extract
2 TBS Coconut Milk
2 TBS Thinly Sliced Almonds
2 TBS Flax Seeds
Preheat oven to 350˚F.
In a blender or food processor pulse high fiber cereal into a coarse powder.
To a large mixing bowl add ground High Fiber Cereal, khorasan flour, baking soda, baking powder and coconut flakes. Whisk together thoroughly. Set aside.
To a bowl suited for an electric hand mixer, or to the bowl of a stand mixer, add coconut oil, date sugar and brown sugar. Cream together on low speed for about 1 minute, scraping down sides to fully incorporate the oil and sugars. Next add eggs, vanilla and lemon extracts, and coconut milk. Beat again on medium speed with the electric mixer until smooth.
Scrape dry mixture into wet and beat together slowly with the electric mixer. Fold in sliced almonds and flax seeds.
Line cookie sheets with parchment and drop cookies as domes, flat side down 1” apart by using a standard cookie scoop.
Bake 12-14 minutes until a nice golden brown color is achieved on the bottom. Allow to cool completely and firm up on cookie sheets before removing.
Store cookies in an airtight container or bag at room temperature, or freeze them to preserve them for up to 6 months.
these cookies are really irresistible! and the fact that their full of omegas, fiber, minerals and antioxidants makes them extra good.
NOTES...
1) The dough for these delish bites is quite crumbly, resembling a graham cracker piecrust before it's baked.
2) Work with your cookie scoop to form perfect mounds by firmly packing dough in by hand:
Scoop up enough dough to slightly overfill the cookie scoop, then press the heel of your hand or your thumbs against the dough to pack the scoop tightly. Scrape any excess dough around the edges of the scoop back into the mixing bowl.
When you depress the dough-release scraper, be sure to swipe it all the way across, otherwise your dome with crack in half.
If it cracks, simply crumble it back into your dough mixture and begin shaping that mound again from scratch.
If you look closely at the top photo, you'll see how some of the domes have a slightly rough edge on one side. This is from the scooper-scraper but doesn't effect the cookies at all. They bake up perfectly and mostly look like the beautiful little dough mound in the bottom picture above.
3) These cookies maintain their round dome shape and do not spread/flatten out.
4) To make these vegan I recommend using a store bought egg replacer, chia/flax style "eggs" don't bind this dough well enough.
And there you have the tastiest breakfast themed cookies you've ever had! Perfect for spring or summer brunch, but honestly, these magnificent little cookies are a treat any time of day or year! Try them dunked into Magareeshi Minty Lemon Tea -- yummmmmmyyyyy!
I hope you love these as much as my people and I do!
Enjoy every bite!
NamastYAY!
Maggie
