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
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Preheat oven to 350 degrees F.
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Prepare a sheet pan with parchment paper. Set aside.
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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.
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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.
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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.
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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.