The monumental task of purging, organizing, and choosing the clothes that will be worn on the first day of school is now under our belts. New notes have been made for school lunches, fresh batteries are in the alarm clock, and the backpack is packed.
There will be an on-time bath and tuck-in (so help me), and there will be a fresh batch of breakfast cookies waiting in the morning... the morning my biggest Little wakes up a First Grader.
Revamped Breakfast Cookies
Makes about 14 biggins
1 stick room-temp butter
1/2 cup room-temp lard or coconut oil
1/2 cup sucanat, rapadura, or dark brown sugar
2 cold eggs
1/4 cup real maple syrup
1/2 tsp sea salt
2 tsp real vanilla
1/8 tsp almond extract
1 cup whole what flour (whole wheat pastry flour OK)
1/2 cup almond meal
1/2 cup quick-cooking oatmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2-ish cup dark chocolate chips (optional)
1/2-ish cup unsweetened coconut (optional)
Preheat oven to 350F.
In a stand mixer or handheld mixer beat butter and lard/coconut oil with sugar until very fluffy (this will take around 4 or 5 minutes). Add cold eggs one at a time (mixture will thicken), then add maple syrup, vanilla, almond extract, and salt. On the side combine dry ingredients (leave chocolate chips and coconut out for now, if you're gonna use 'em). With your mixer on LOW slowly add dry ingredients in about three batches, then add the chocolate chips and/or coconut.
Spoon or scoop onto parchment-lined baking sheets and bake for 10-12 minutes or until edges are browned and center seems set. They will spread out significantly, so give them room!
Cool completely and store in the fridge.