I’ve been holding on to a secret that I’m too scared to say out loud, or in this case, write down for the world to see. But here it goes: I’m running the NYC marathon in November. I never thought I would actually do it–and I guess that’s still to be seen.
But after reading this February’s Runner’s World, I’ve decided to start pounding the pavement more often, logging at least 15-20 miles a week, to build a base before real training starts. And I was inspired by “breakfast cookie” recipe in the magazine, so I thought, why not give it a shot? Maybe it will motivate me to put on my sneaks and get out the door. I’m hoping they’ll be great for a post-short-run breakfast or a pre-long-run snack.
These “cookies” are made with almond flour, so they pack a lot of protein, as well as good fat from coconut oil. They have little sugar by way of maple syrup and dark chocolate to make them taste and feel more “cookie” like. I’ve also spiced them up with chai masala and pumpkin seeds for extra crunch.
Colin says they “taste like Indian food and need more sugar” but I wholeheartedly disagree. Make them and you’ll have breakfast all week–or at least today and tomorrow!
Pumpkin Coconut Breakfast Cookies
Makes 18 medium sized cookies
2 cups almond flour
1 1/2 cups rolled oats
1 cup shredded unsweetened coconut
1 cup raw pumpkin seeds
1/2 tsp salt
1 tsp chai masala (cardamom, ginger, Clove, black pepper, cinnamon)
3 oz dark chocolate, chopped
1 cup purreed pumpkin
1/2 cup maple syrup
1/2 cup coconut oil, melted
Preheat oven to 350.
Combine all dry ingredients.
Mix maple syrup, melted coconut oil and pumpkin. Add to dry ingredients and mix well. Scoop onto cookie sheets and pat down a bit with your fingers.
Bake 25-30 minutes until golden brown. Try to only eat one for breakfast, I dare you.
