These healthy whole wheat oatmeal almond cookies are great for breakfast or snacking!
I did warn everyone that I was on a cookie baking kick, right? Honestly, I’m having a hard time remembering with everything that has been going on this week.
I’ll just say this: you know that you’re expecting a possible hit from a major hurricane when you start walking around your yard looking up at your large oak trees and talking to them.
“Ok, guys, listen up. There’s a real possibility that it’s going to get crazy around here this weekend. I want everyone to sink their roots in extra deep and hang on for dear life. No falling over allowed. If you absolutely cannot hang on, please fall AWAY from the house. Got it? AWAY from the house.”
“Mister oak, what is that big, dead branch doing hanging out up at the top there? Take care of that please.” “Hey, I saw you lean toward the house just now. Not funny.”
I hope my neighbors didn’t see this exchange.
Anyway… Joking aside, Hurricane Irma is making history (in a bad way) as it barrels through the Caribbean. My heart hurts for the lives lost and all the people who no longer have homes. Infrastructure has been severely damaged throughout the area and many people are without power and water. The tiny island of Barbuda took a direct hit from Irma, leaving a large percentage of the population homeless. While emphasizing that we don’t know for certain what Irma will do in regards to the U.S., the latest forecasts seem to predict a strike on southern Florida with a northward turn and a run up the east coast before making landfall in Georgia and the Carolinas. Either way, unless the storm surprises us all and makes a last minute turn out to sea, the damage and flooding along the coast are going to be bad. Many people in south Florida are already evacuating. Meanwhile, some of us up here in north Florida are preparing to ride it out. Hopefully it will just be some wind and rain for us, but there is no way of telling until the storm actually makes its turn north.
I’ve been glued to the news and the National Hurricane Center website for the last three days, so I’m going to take a 5-minute break and share a cookie recipe before I go back to making preparations.
I made these oatmeal cookies for breakfast a couple of weeks ago, and we ate on them all week! They are delicious and on the healthier side.
It’s highly likely that I won’t be posting much this weekend, but for now enjoy some cookies and pray we don’t blow away.
Oatmeal Almond Breakfast Cookies
- 2 3/4 cups whole wheat flour
- 1 cup almond flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups Sucanat
- 1/2 cup applesauce, unsweetened
- 1/2 cup olive oil
- 2 eggs
- 2 cups rolled oats
- 1 1/3 cups buttermilk
- 1 cup raw, unsalted almonds
Preheat oven to 400 degrees Fahrenheit. Lightly grease or line baking sheets with parchment paper. Set aside
In a medium bowl, stir together flours, baking soda, cinnamon and salt until combined. In a large bowl, cream Sucanat, applesauce, and olive oil until well mixed. Add eggs and beat until smooth. Stir in half of the flour mixture. Add buttermilk, the rest of the flour mix, oats, and nuts. Stir until mixed. Drop on baking sheets by about 1/4th cupfuls, 2 inches apart. Bake for 8-10 minutes or until turning golden brown.
~K in the Kitchen