AKA a perfectly legitimate way to eat cookies for breakfast.

I firmly believe that cookies are the idea breakfast food. They are a little treat to wake you up, pair well with coffee or tea, and are portable. Some people might disagree, but I think that these cookies might change the mind of even the most dedicated member of Team Bacon & Eggs.

Makes: About 3 dozen cookies

Ingredients:

• 1 tbsp ground flaxseeds
• 2 1/2 tbsp water
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp apple pie spice (or 1/2 tsp cinnamon and 1/4 tsp each of nutmeg and cloves)
• 1/2 cup unsalted butter (room temperature)
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg (room temperature)
• 1 cup chopped almonds
• 2 cups quick oats
• 2 tbsp apricot jam, apple jelly, or some other jam or jelly that is low in seeds (optional)

Directions:

1. Preheat oven to 350 degrees f
2. Line cookie sheet with silicone mat or parchment
3. Stir together flaxseeds (1 tbsp) and water (2 2 1/2 tbsp) and set aside (see notes)
4. In a medium bowl, stir together flour (1 cup), baking powder (1/2 tsp), salt (1/2 tsp) and apple pie spice (1 tsp)
5. In a stand mixer, cream together butter (1/2 cup) and sugar (1 cup)
6. Add vanilla extract (1 tsp), egg, and flaxseed mixture to the butter mixture and mix well
7. Add dry ingredients to the stand mixer and mix until combined
8. Add almonds (1 cup) and oats (2 cups) and mix until combined
9. Split dough in half, and roll each half into a tube about the length of your cookie sheet
10. Place the dough tubes on the prepared cookie sheet and flatten them to about 1 inch (2.5cm) thick in the middle]
11. Warm up the jam or jelly (if using), just until it is liquid, and brush each dough tube with it
12. Bake for 20-25 minutes, until just starting to brown
13. Remove from oven, let cool for 15 minutes, then slice each dough tube into about 18 biscotti cookies
14. Place cookies on their side, return to oven and bake for 8 minutes, then flip and bake for another 8 minutes

Notes:

• Like all biscotti, these cookies are hard! Do your dental work a favour and make sure to dunk them before eating.
• These will keep for a week or so in a sealed container, but I suggest storing them in the freezer.
• The flax seeds and water are creating an egg substitute. You could double this and skip the egg entirely, or skip this and use 2 eggs.
• The jelly or jam brushing will add a beautiful gloss to the top of these cookies, and a nice little hint of flavour as well.