Some mornings we’re just in the mood for something savory to eat with our oatmeal or maybe some leftover veggies from the night before. These Sun-Dried Tomato Breakfast Cookies are the perfect accompaniment for any breakfast. They have a smoky tomato flavor with a hint of basil and onion, which is nice and savory when you’re not in the mood for a sweet breakfast. These cookies can be the star of a quick brunch menu that can be paired with pancakes, waffles or a simple breakfast fruit salad. This is one of our new favorite recipes and we hope it becomes one of yours, as well.
WHY WE LOVE THEM
We receive so many requests to share breakfast recipes with all of you and we’re finally listening and sharing what we love to eat in the morning. We don’t always have a sweet tooth when we wake up and even though traditional breakfasts like cereal and muffins are sweet, we often prefer something savory so that our blood sugar doesn’t spike first thing in the morning (hello hormonal imbalances!). That said, these so-called ‘cookies’ aren’t sweet at all except for the naturally sweet dates and almond flour that gives them a subtle sweet touch but they’re loaded with flavor and we assure you, you’ll be wanting to make these well into the fall and winter seasons for you and your family.
HOW WE MAKE THEM
PREP TIPS // We love using almond flour because it’s full of protein and has a touch of sweetness. What I’ve learned all these years from using almond flour is that it’s best kept in the refrigerator or freezer for ultimate freshness. I find that when I keep the almond flour in the pantry, it gets stale and moldy (because it is a nut) and it loses its taste.
My best recommendation is to buy Bob’s Red Mill Almond Flour and keep it in your fridge or freezer for up to six months. Before you make a recipe with the almond flour, take it out of the fridge or freezer so it gets to room temperature before you begin.
THREE easy STEPS
Here’s how we made these Gluten-Free Sun-Dried Tomato Breakfast Cookies in three simple steps:
STEP 1 // Soak the dates in water to soften them and remove the pits.
STEP 2 // Combine all the ingredients in a food processor (we love the Kitchen Aid one shown below) until the mixture forms a dough-like consistency. Transfer the dough onto a baking sheet and bake for 14-16 minutes.
STEP 3 // Remove from the oven and E-A-T!
LISTEN // STEP-by-STEP DIRECTIONS
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT THEM
SERVING SUGGESTIONS // We love making these cookies on a Sunday night and serving them throughout the week. They’re ideal for the holiday season and when you’re pressed for time in the mornings. Add a spoonful of almond butter on top for an extra dose of protein if you’re extra hungry or need a bit more fuel in you for the day. These cookies also make a great afternoon snack when you need a pick-me-up around 3 PM or 4 PM when your blood sugar starts to drop in between lunch and dinner. We always store these cookies in a sealed glass container like the one we have suggested above in the SHOP the RECIPE section.
STILL HUNGRY? If you loved these Gluten-Free Sun-Dried Tomato Breakfast Cookies and want more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time.
Some mornings we're just in the mood for something savory to eat with our oatmeal or maybe some leftover veggies from the night before. These Sun-Dried Tomato Breakfast Cookies are the perfect accompaniment for any breakfast. They have a smoky tomato flavor with a hint of basil and onion, which is nice and savory when you're not in the mood for a sweet breakfast. These cookies can be the star of a quick brunch menu that can be paired with pancakes, waffles or a simple breakfast fruit salad. This is one of our new favorite recipes and we hope it becomes one of yours, as well.
- 6 dates softened
- 1 1/4 cup almond flour
- 1/4 cup sun-dried tomatoes (not in oil) thinly sliced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp purified water
- 1/2 tsp dried basil
- 1/4 tsp onion powder
- 1/4 tsp Italian Seasoning
- 1/4 tsp plus 1/4 tsp sea salt
Preheat oven to 350 degrees F.
Prepare a sheet pan with parchment paper. Set aside.
Place 6 dates in a medium bowl with enough warm water to cover them and soak the dates for 30 minutes. Drain water and set dates aside. Remove pits if they're pitted.
In a food processor add the almond flour, sundried tomatoes, olive oil, water, basil, onion powder, Italian seasoning, 1/4 tsp sea salt, and softened dates. Process until dough comes together, approximately 30-45 seconds.
Take a teaspoonful of dough and roll into a ball, then drop it on the sheet pan and flatten it with your fingers into a cookie shape. You should be able to make 8-10 cookies. Sprinkle the remaining sea salt on top of the cookies.
Bake for 14-16 minutes or until the cookies are golden brown. These cookies will be soft when they come out of the oven but they will harden up as they cool off. Store leftovers in the refrigerator for up to 1 week.
RECIPE COPYRIGHT // This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.