Cookie of the Year!

Before I began my cooking school in 2012 I used to stitch fabulous one of a kind cookie bags pieced together from opulent decorator swatches gathered from the previous year.  Just for the sheer pleasure of sewing 3 straight lines onto luxurious fabrics and having the opportunity to fill them with homemade confections was pure delight. I am a recluse seamstress with a cookie lover’s heart.

This resourcefulness of repurposing free decorator swatches into fancy gift bags would start the day after Thanksgiving. When they were filled with cookies and tied up with ribbons and strings, I dropped them off secretly on door steps, delivered some to Doctors and Nurses, and shipped some back home to family or friends.

Inside these festive bags were my homemade cookies and snacks.  This recipe I’m sharing with you seemed to be everyone’s favorite. What is even more remarkable is that these cookies are so full of goodness you can eat them without an ounce of guilt for breakfast, lunch or dinner. I kid you not!

Low and behold, when I became vegan, I lost this recipe all together. I had changed and adjusted it so many times.  I tried and I tried to remember what I had put into these Good Morning Breakfast Cookies but somehow, I could not remember all the various ingredients and they never turned out quite right. Ten years later, just a few months ago, I was reorganizing my bookcase needing to make room for more books, when I came across this recipe again. I found it tucked inside an old red cookbook. I was so excited I made them as quick as I could.  I truly was wondering, where they really that good?

The ingredient list is longer than most, but each component adds a special touch. The only recent change I made to this recipe was to replace the “chicken” with the “Follow Your Heart Eggs,” which I purchased at Nooch. I think you can find this brand at Vitamin Cottage and possibly Sprouts.  Feel free to use an alternative such as flax or chia seed eggs, or the culinary egg replacer Ener-G.  I have not tested all the plant-based egg substitutes yet I feel fairly certain it will work.

If you feel like baking something sweet and want a ridiculously healthy choice these cookies are for you, your friends, and your family too! Click here for the Breakfast Cookie recipe.

Happy Hanukah, Merry Christmas, or any joyful occasion you are celebrating, this cookie is a mighty fine gift.

Just in case you are wondering here are a few more ways to make plant-based eggs:
* Flax egg: 1 Tablespoon ground flaxseed meal plus 3 Tablespoons water + 1 Tablespoon oil + 1 teaspoon baking powder + 1 teaspoon cornstarch
* Chia Seed egg: 1 Tablespoon chia seeds soaked in 4 Tablespoons warm water for 10 minutes
* Ener-G Egg Replacer is sold in a box in the baking section of most conventional grocery stores.

Your kitchen soulmate,

Debbie

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