In her beautiful new book, Super Natural Every Day, Super Blogger Heidi Swanson confesses of treats, “I’m by no means immune to the occasional sugar-bender. Pie for breakfast? It can happen to the best of us.” Oh Heidi, it’s so true. I am guilty of this more than I care to admit which is one reason I don’t bake treats too often. I am my waistline’s own worst enemy.
Cookies. I love, love, love cookies. Give me your crumb, your snap, your clustered chocolate chips and nuts, yearning to be consumed.
Any time cookies find their way to the counter, I fall prey to a sugar bender of the most delicious kind: cookies for breakfast. Why eat oatmeal when you can lick the creamy filling of a ganache stuffed wafers as you rush out the door?
I’m not willing to give up my cookies, but I’m willing to part with refined white flour and butter.
If one of these were to find their way into my breakfast routine, I wouldn’t feel guilty at all. Nuts, oats, cornmeal, jam, these are all breakfast foods, right?
Cornmeal Pistachio Thumbprints
Adapted from Whole Foods Market
Makes 25 cookies
1/2 cup pistachio
1/2 cup rolled oats
1/2 cup cornmeal
1/4 cup olive oil
1/4 cup agave nectar
1/2 tsp kosher salt
1/2 cup jam
Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside
In the bowl of a food processor add the pistachio nuts, oats, cornmeal and salt. Pulse until nots and oats are ground to a sandy consistency. Transfer the mixture to a bowl and add olive oil and agave. Stir to combine, making sure nut oat mixture is completely saturated.
Using a teaspoon, scoop healthy , h-e-a-l-t-h-y ball of dough and roll in palms before placing on the baking sheet. Repeat until all the dough is used up. Use your thumb to depress the center of the cookies. Using a 1/4 teaspoon, spoon jam into the center of the cookie. Wet your fingers, and press down the jam if you need to. The chunkier the jam, the harder it will be to get into the cookie. I used fig jam and ended up with a bunch of pokey fig yumness sticking up from the center.
Bake the cookies on the center rack of the oven for 8 minutes. Rotate the pan and bake 8 more minutes or until the cookies are lightly browned around the edges. Remove cookies from the oven and place the sheet on cooling rack for five minutes. Transfer cookies from the baking sheet to the cooking rack and let cool until you absolutely can’t stand not to eat one.
Store what you don’t instantly polish off in an air tight container.