Breakfast Coatmeal Cookies

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We’ve all heard that breakfast is the most important meal of the day. Meal, cornmeal, oatmeal…it makes sense. So, I came up with an easy breakfast cookie using these ingredients to help jump start your day.

Here’s what you’ll need:

  • 1/2 cup whole-wheat flour (or all-purpose if you don’t have ww)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 2/3 cup packed dark-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon/nutmeg mixture (or whichever one you have)
  • 1 tablespoon agave nectar

Preheat the oven to 350 degrees F and line a baking sheet with some parchment paper. In a medium bowl, whisk together flours, cornmeal, spices and baking powder and set aside.

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In a large bowl, whisk together the oil, sugar, egg, agave nectar and vanilla. Add flour mixture, and stir to combine.

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Then, mix in oats. Pop the bowl into the fridge for about 45 minutes to chill the dough.

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Next, take about a tablespoon of dough and space about 1 1/2 inches away from each other.

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Bake for 10-12 minutes. Take them out, let them cool on the baking sheet for another 5 minutes and then move to a cooling rack for about 10 minutes.

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Good morning!

Recipe-friendly version:

Here’s what you’ll need:

  • 1/2 cup whole-wheat flour (or all-purpose if you don’t have ww)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 2/3 cup packed dark-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon/nutmeg mixture (or whichever one you have)
  • 1 tablespoon agave nectar

Preheat the oven to 350 degrees F and line a baking sheet with some parchment paper. In a medium bowl, whisk together flours, cornmeal, spices and baking powder and set aside.

In a large bowl, whisk together the oil, sugar, egg, agave nectar and vanilla. Add flour mixture, and stir to combine.

Then, mix in oats. Pop the bowl into the fridge for about 45 minutes to chill the dough.

Next, take about a tablespoon of dough and space about 1 1/2 inches away from each other.

Bake for 10-12 minutes. Take them out, let them cool on the baking sheet for another 5 minutes and then move to a cooling rack for about 10 minutes.

Chocolate Bread

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This weekend, I was pretty sick and bound to home. But, I saw a recipe from PureWow for Double-Chocolate Bread, started to feel a bit better, and had to make it. Only problem was, not being able to go out for a couple of the ingredients that I needed, I had to improvise a bit. Good news is, with my substitutions, it turned out great! My recipe will be below, but you can find the original here.

Here’s what you’ll need:

  • 1½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 black cherry greek yogurt (ends up being approximately 3/4 cup, you can use any type that you feel will go well with chocolate, or, the original recipe calls for sour cream if you have that)
  • 1 teaspoon vanilla
  • 1 cup dark-chocolate chips (optional, not included in my recipe)

Preheat the oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. Sift the flour, cocoa powder, baking soda and salt into a large bowl.

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Add the oil, eggs, yogurt and vanilla, then mix with a whisk until well combined. The consistency will be airy, almost soufflé like.

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Pour the batter into the loaf pan. It should fill the pan a little more than halfway. I chose to sprinkle a sugar, espresso bean and chocolate mixture on top for some pizzazz (it’s a Trader Joe’s product that comes in a grinder). 

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Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Ta-da! Chocolate Bread.

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Now, it’s not going to be super sweet, or too desserty as it may sound. This ends up making for a great bread to use for french toast, or, just adding any sort of complimentary spread like jam, Nutella, peanut butter, etc will be great too! 

Recipe-friendly version:

Here’s what you’ll need:

  • 1½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 black cherry greek yogurt (ends up being approximately 3/4 cup, you can use any type that you feel will go well with chocolate, or, the original recipe calls for sour cream if you have that)
  • 1 teaspoon vanilla
  • 1 cup dark-chocolate chips (optional, not included in my recipe)

Preheat the oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. Sift the flour, cocoa powder, baking soda and salt into a large bowl.

Add the oil, eggs, yogurt and vanilla, then mix with a whisk until well combined. The consistency will be airy, almost soufflé like.

Pour the batter into the loaf pan. It should fill the pan a little more than halfway. I chose to sprinkle a sugar, espresso bean and chocolate mixture on top for some pizzazz (it’s a Trader Joe’s product that comes in a grinder). 

Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Ta-da! Chocolate Bread.