Because these cookies are total breakfast material. Not just, let’s call these breakfast cookies and still add a cup of sugar. They’re naturally sweetened with dates and just a touch of maple syrup. They’re filled with healthy fats, protein, and fiber from the oats, nuts, and dates.
They are a cookie I would actually eat for breakfast and can’t wait to take on the mountain with me when snowboarding season starts.
These cookies also happen to be created by one of my favorite bloggers evaaa, Izy Hossack, from Top With Cinnamon. I’m sure you know her, but if not, you absolutely have to check out her blog. She is mega-talented both in the kitchen and behind the camera. She is a constant inspiration and continues to astound me with the the high-quality work she produces while being just 18 years old! This girl just finished high school and has already published a cookbook! Can you imagine writing + photographing a cookbook at 18 years old? I definitely cannot.
And I have to tell you something. Izy absolutely blew me away with this cookbook. I expected it to be great. Lovely. Beautiful. But it exceeded my expectations. I emailed her immediately and was just like…GIRL. THIS COOKBOOK. You rule.
I feel like the photos in this book come to life. You want to grab the food straight from the page. And her sweet stories give you a glimpse into her London life and childhood.
Similar to her blog, the majority of the recipes in Izy’s cookbook are on the sweet side, but there is definitely a great mix of savory recipes to round things out. The truly great thing about Izy’s recipes is that they are inventive but also approachable. She explains directions simply and clearly, allowing your confidence in the kitchen to grow.
The book is not gluten-free focused but there are still a handful of gluten-free friendly recipes, as well as vegetarian. It’s a book I’ll be referring to constantly for inspiration in the kitchen. I can’t wait to try to convert some of the baked good recipes to being gluten-free friendly. I mean, Pretzel Cinnamon Rolls? Are you kidding me?
I have to conquer the following recipe with gluten-free flour. I can’t get over the thought of these flavors together!
Now, back to the cookies.
I decided to top them with melted coconut butter instead of chocolate, but either works perfectly. They have a fantastic chewy texture and lightly sweetened flavor.
Plus, the whole no-bake thing is always a winner in my book.
I obviously doubled the recipe because it only seemed right.
Just to give you an example of some of the recipes you’ll find in Izy’s cookbook:
- boozy mocha coconut layer cake
- banana buckwheat muffins
- crispy aubergine [eggplant] with kale pesto fettuccine
- baked rosemary polenta chips – gluten-free
- chickpea & pomegranate dip – gluten-free
- triple lemon streusel cake
- wholemeal maple pecan buns
- 10-minute almond granola – gluten-free with GF oats
Need I go on?
No-Bake Chocolate Granola Cookies
gluten-free option, vegan // yields 7 large cookies
- 3/4 cup [70g/2 1/2oz] rolled oats
- 1/2 cup [90g/3oz] pitted dates
- 1/4 cup [35g/1oz] almonds
- 2 tablespoons almond butter, store-bought or homemade
- 1 tablespoon maple syrup
- 1 tablespoon cocoa powder
- 1 cup [30g/1oz] cornflakes or puffed rice cereal
- 30g [1oz] dark [bittersweet] chocolate, melted – optional
Line a baking tray with baking parchment. Dry-toast the oats in a large frying pan over a high heat, stirring often, until fragrant. Remove from the heat and leave to cool in the pan.
In a food processor, blend the dates, almonds, almond nut butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the paste to the oats with the cornflakes and knead together gently with your hands. Divide into 7 balls and flatten them slightly onto the lined baking tray. Drizzle with the chocolate [if using] and leave to set at room temperature.
Notes from Ashley:
- to make gluten-free: use certified GF oats and make sure whichever cereal you use is also certified GF
- I used puffed rice cereal but next time would try brown rice krisp cereal for a crunchier texture.
- I topped mine with melted coconut butter instead of chocolate.
- I also subbed walnuts and pecans instead of almonds because it is what I had on hand.
Big congrats to Izy and this spectacular cookbook! I am beyond excited to see how her future unfolds. What a talent!
Don’t forget! The amazing Fair Trade giveaway ends today at 5pm EST! Check it out and enter here!