Cornmeal Pine Nut Cookies

My husband was craving cookies and on a chilly afternoon, I decided to whip up a batch of these rather healthy little bites. Adapted from Mollie Katzen's excellent Sunlight Café, she suggests nibbling on them on your morning break with a hot drink. They are also nice to go along with your breakfast for that matter. Not too sweet at all, and flavored with pure maple syrup, complimented by pine nuts, a hint of lemon, vanilla and ginger, I will certainly make these again.

Ms. Katzen has lots of wonderful ideas for a stress-free breakfast, ranging from beverages, fruit creations, grains, quick breads, eggs, vegetables, beans, puddings and condiments and sauces to go along with many of the recipes. Readers will certainly be inspired to rethink their breakfast menus. Too often we get into the habit of eating the same old thing, including boxed cereals that are not especially good for you. Not all of the ideas here would do on a particularly busy morning - though many of the recipes can be prepared ahead of time - and if you have time or wish to have a delightful brunch or lunch, this is an ideal book to consult. Truly, the author offers a fresh approach to breakfast all day and your body will be happy for the range of nourishing ideas presented throughout, along with helpful and interesting information and tips.

Cornmeal Pine Nut Cookies

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 18, 2012 Easy, dense and chewy, and just slightly sweetened cornmeal and pine nut cookies flavored with pure maple syrup, a hint of lemon, vanilla and ginger Print this recipe Wet ingredients: 2 large eggs 1/2 teaspoon sea salt 1/4 cup maple syrup 2 tablespoons sesame oil 2/3 teaspoons vanilla Dry ingredients: 1 1/3 cups spelt or unbleached white flour 2/3 cup cornmeal 1 tablespoon grated lemon zest 2/3 cup pine nuts 2 teaspoons ground ginger Xylitol or sugar for sprinkling Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, beat the eggs until smooth. Stir in the salt, maple syrup, sesame oil and vanilla. Stir well to combine. In a medium bowl, combine the flour, cornmeal, lemon zest, pine nuts and ginger. Transfer the dry ingredients to the wet mixture and stir until well combined. With damp hands, roll a roughly 2 - 3 teaspoon piece of dough into a small ball. Flatten it into a round, about 1-inch in diameter. Transfer to the prepared baking sheet. Repeat with the remaining dough. Sprinkle each of the cookies with Xylitol or sugar. Bake for 15 minutes or until the cookies turn a nice golden color. Cool on a wire rack for another 15 minutes and serve. Makes about 15 cookies or more depending on how thin the dough is rolled.

More cookie recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cayenne Peanut Butter Cookies
Cream Cheese Sugar Cookies
Chewy Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies