The day of the Washington School Tour of Homes dawned bright and beautiful, and while I finished up last minute tidying, arranging and preparations for our dog to spend the day with friends and their 3 dogs, my husband took the kids out of the house for breakfast. After a quick shower, and an even quicker bite of these Double Berry Almond Breakfast Cookies that I had baked a couple of days before, the kids and I left to tour the other homes while my husband stayed at the house to greet people and serve wine.
DOUBLE BERRY ALMOND BREAKFAST COOKIES
1 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1 cup roasted almonds, chopped
1 cup oats
1 1/2 cups blueberries
1 cup cranberries (I used frozen)
1/4 cup dried cranberries
1/2 teaspoon finely grated lemon zest
Heat oven to 350F.
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together canola oil, maple syrup, egg and vanilla extract; add flour mixture and stir to combine. Add roasted almonds, oats, blueberries, cranberries, dried cranberries and lemon zest and fold until the fruit and nuts are evenly distributed.
Line a baking sheet with parchment paper, scoop batter into large balls and drop them onto prepared baking sheet. Bake until cookies are set and lightly browned on the bottom, 20 to 25 minutes. Remove cookies from oven and transfer to a cooling rack.
Recipe adapted from Shape, May 2016