chocolate cookie breakfast snack

Chocolate cookie breakfast snack

So these aren't choc. chip cookies. The idea of these cookies is that they are for breakfast. Rather than a granola bar...since my granola bars turned out a bit to chewy and loose. Like they weren't bars, they were more granola than bar. So anyway I thought, how bout a cookie for breakfast. Portability and unprocessed foods being the key factors of this recipe. They actually taste a bit like a whole-grain muffin. Which probably is a good breakfast idea as well. So I just looked at an oatmeal cookie recipe and a chewy chocolate chip cookie recipe on the postpunk kitchen website and came up with my own recipe using the ingredients on hand. This is more or less how it went:

Preheat oven to 190°C (375°F)

Blend in blender until thick, smooth and oily:
1/2 cup sunflower oil
1/2 peanuts (unsalted, although salted would probably also work)
1 tablespoon cocoa powder
ground nutmeg
ground cloves
ground cinnamon
1 banana -- next time I might add 2 or 3 because I could barely taste it. I think the whole wheat flour hides the banana taste.

Blend in 1/3 cup of almonds, leaving them as if they had been chopped.

Mix in bowl:
I can't remember how much oatmeal (prob. between 1-2 cups)
1 cup of whole wheat flour (harina integral)
1 teaspoon of soda
1/2 brown sugar (azúcar dorada)
1/3 cup coconut

Mix together liquid mixture and dry mixtures

Meanwhile, I heated a chancaca square in the preheating oven. Surprisingly, it didn't melt at all!
So I took it out, and I could actually cut it. So I sliced/chopped half of the square and threw the chancaca in the mixture.

I baked the cookies about 10 minutes. They tasted sort of like whole-grain muffin tops. I liked the recipe. Next time am thinking of adding quinoa for the next time...we'll see.

August 10th: definitely tasty with three bananas! The chancaca is not necessary.