The temps have been frigid here as of late, making the post-holiday return to work a little more difficult. Slow motion almost. Like those dreams you have when you’re being chased but you just. can’t. move. Instead, you want to run back to bed under piles of blankets until things have warmed again or until the sleep has thawed from your face.
I have been on a winter citrus kick and went a little crazy this week when our local grocery store was stocked with kumquats. This vibrant little fruit is packed full of antioxidants, vitamins A & C, and fiber. And they are so cute!
When it comes to breakfast, I am a total creature of habit. I can’t even explain how exciting comforting it is to eat the same thing every morning. But I have been wanting to change things up a bit with a grab-and-go option that is not only satisfying, but nutritious. Enter these kumquat buckwheat breakfast cookies.
The kumquats are diced into small pieces and, with walnuts, are folded into a mixture of buckwheat flour, almond flour, gluten-free oats, cinnamon, coconut oil, and maple syrup. Two flax eggs up the fiber factor, along with heart healthy omega-3 fatty acids.
When baked, the bits of kumquats flavor the cookies just as orange zest would and turn into tiny, chewy citrus candies. A lovely addition to your weekday breakfast lineup.
Kumquat Buckwheat Breakfast Cookies (GF + V)
Ingredients
- 2 tablespoons ground flaxseed plus 6 tablespoons warm water
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup grade B
- 1 teaspoon pure vanilla extract
- 1/2 cup buckwheat flour
- 1/4 cup arrowroot starch
- 3/4 cup almond flour
- 3/4 cup gluten-free oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon sucanat or coconut sugar
- 5 kumquats diced into small pieces
- 1/2 cup walnuts chopped
Instructions
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Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
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In a small bowl combine flaxseed meal and warm water. Stir. Set aside.
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In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Make sure the coconut oil has cooled before combining with other liquids.
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In a medium bowl, combine buckwheat, arrowroot starch, almond flour, oats, baking powder, baking soda, salt, cinnamon, and sucanat. Whisk to combine until flours are fully integrated.
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Whisk flax mixture into liquids in the large bowl. Slowly add dry ingredients to the wet, stirring and scraping sides of bowl with a rubber spatula to combine. Fold in kumquats and walnuts.
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Using a small spoon, scoop cookie dough and drop onto baking sheet. The cookie dough will be slightly sticky.
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Bake for 10 minutes. Remove cookies from baking sheet and let cool on a wire rack. Store in an airtight container in the fridge.
Recipe Notes
Adapted from Honey & Oats.
Want to make these grain-free? Leave out the oats and add additional walnuts or other mix-ins of your choice.
Sarah @ SnixyKitchen says
These sound so perfect! We just came home from my parents’ house with an enormous bag of kumquats over the holidays from a forgotten tree in their backyard. Plus – cookies for breakfast? YES PLEASE.
Tessa says
Your parents have a kumquat tree?! That is awesome. I know, cookies for breakfast – need we say more? :) Thanks, Sarah!
Kathryn says
I’m always on the look out for new breakfast ideas + especially those that I can grab as I’m running out the door. Kumquats are one of my absolute favourite fruits and the idea of those little bursts of sunshine is just too good.
Tessa says
Thanks, Kathryn! They are certainly little bursts of sunshine. With the way January has been so far, I’ll take all the little bursts of sunshine I can get!
Amy says
Tessa, this recipe looks so good! I love the photography too!
Tessa says
Thanks, Amy! :) You’ll have to let me know if you try it!
jaime : the briny says
these cookies. so beautiful. and your pictures.. <3
sarah's comment above reminded me that my parents have a loquat tree (which is not a citrus, but i bet they'd still be tasty in these cookies). i'll have to pick some when i go down to visit next week!
Tessa says
Thank you, Jaime!!
Ok, so I just googled “loquat” because I’ve never heard of them before. :) I think they would be great in these breakfast cookies!
Christina @ Bake with Christina says
What a great idea, these look so yummy! :)
Tessa says
Thanks, Christina! Anytime I can fit in dessert for breakfast, I will try my best. :)
Christine // my natural kitchen says
Would you believe I’ve never tried kumquat? I certainly need to come out from under my rock and pick some up. These cookies sound completely perfect, Tessa :)
Tessa says
Ohh, you should try them! :) I also really like them sliced on top of a salad. Thank you, Christine!
Norman Buffong says
Hey Tessa, your blog and its content are WAY sweet!
I love it and celebrate you and your evidently invaluable creative labour of love. Keep blooming and thriving boundlessly as you help inform people to prepare and consume foods that optimally nourish their bodies. Your kumquats breakfast cookies recipe impels me to discover kumquats which I have not eaten yet. Thanks!
Tessa says
Thanks so much, Norman! Yes, kumquats are a must-try!