Oat + cashew butter breakfast cookies

Oat + cashew butter breakfast cookies

This post was created in partnership with Albertsons and Safeway.

Guys! I made you cookies! Ones that are suitable for eating for breakfast so I've deemed them breakfast cookies. But really they're anytime cookies. Breakfast cookies just automatically puts them in the Totally OK to Eat at 6AM and Not Feel Miserable About Yourself category and I really like that. Cookies and coffee at 6AM. Who's with me? Probably not many of you because I'm one of the few people I know who's wide awake and ready to eat at 6 in da morning. But let's talk about the cookies because they were straight up inspired by a recent trip I took to Chi-town*. Actually, let's talk about the trip first.. and then we'll get to the cookies.

A couple of weeks ago I flew into Chicago for a whirlwind Organic for All™ event with Albertsons Co. but decided to make a little trip out of it because, at this point, I'll take any vacation I can get - even if it is technically considered a "workation". I dragged Thom along with me so as soon as we got to the hotel we put on our walking shoes and walked all over the Windy City then spent the better part of our afternoon at the International Museum of Surgical Science because I'm a straight up sucker for medical museums. However, I am not a sucker for other museums so if you ask me to go to an art museum I'll probably tell you NO. And if you ask me via text, you'll get the same response but with a bunch of the no good emoji ladies tacked on at the end. Anyway, after I got my fill of 16th century medical history and anatomical torture devices we made a beeline for the hotel because 1) Thom needed a nap and 2) I needed to clean up before the welcome dinner (though, admittedly, I would have totally been napping had Jeanine not convinced me to go to the dinner). After dinner I ventured out with Nik and Irvin and eventually Ashley arrived and then we ran into Jeanine on the street so we sat at a restaurant and talked for an hour or two before we decided we should probably go back to the hotel and catch some Zs.

The next morning I woke up and went to grab coffee and doughnuts (remember?) because one of my favorite parts about staying at the Warwick Allerton is its proximity to caffeine and Do-Rite. I also appreciate the hotel's proximity to the Apple store because when you forget your computer charger and start swearing your husband - who's in charge of grabbing the various charging devices before a trip - you can just pop across the street and get one and, just like that, your computer charging crisis is averted. Anyway, moments after I finished my coffee a big bus greeted us at the hotel, 30-some bloggers piled on, and then we were shuttled across town to Kendall College. The event kicked off with an overnight oats breakfast bar and (not surprisingly) we wound up spending more time photographing our jars of oats (HAAAH) than we spent eating them. We learned all about the O Organics® brand (did you know it's the largest organics line in the country?), attended a recipe demo with the Albertsons in-house RDN, and then they turned us loose in the kitchen - with tables that were piled with ingredients galore - and gave us one hour to come up with a recipe. Nik and I joined forces and made a stovetop crisp with a spiced oat + nut topping and a mint + tarragon-infused fruit base. It was divine.

Afterward we got to photograph our recipes, fill our bellies with taco things, and then stuff a reusable shopping bag with a bunch of O Organic products (I can't remember what I grabbed so I'm going to be like a kid on Christmas morning when that big box arrives). To wrap up the event, we did a group yoga session and although I'm not a fan of yoga (I've given it half a dozen shots) (I SWEAR) it was a really lovely and relaxing way to end the jam-packed (and totally inspiring) event.

So that was that. Seven hours later and everyone was going their separate ways. I had every intention of walking back to the hotel but the weather had other plans so I hopped in an Uber then grabbed my bags and my husband and we ventured off to an Airbnb for a couple more days in the city. We did way too much walking in the rain and ate at all of our favorite restaurants (looking at you Brightwok Kitchen and Handlebar) and I got to drink my favorite soy latte at the Wormhole (twice!) so all in all it was a great trip even though I spent far too much time sitting on a cold bathroom floor blow drying my walking shoes. Which you should never ever do because.. it's gross.

But back to the cookies. Finally. I spent a lot of time trying to figure out how to recreate the dessert we made at the event without borrowing from Nik's part of the recipe. And when I couldn't decide what to do, I took Nik's advice and turned my portion into a cookie. The only changes I made? I added roasted cashew butter (which might be my new favorite nut butter) and swapped the coconut oil with coconut butter because coconut butter is superior in recipes that tend to be on the, uhh, wholesome side. As in, it adds an extra element of creamy and - I'm not gonna lie - you need all the creaminess you can get when you're trying to make cookies with oats and maple syrup.

PS - Ashley and Jeanine made the most delicious hash I've ever eaten so can we all harass them until one of them posts the recipe?

*Do people still call it Chi-town???

Oat + cashew butter breakfast cookies in the making
Ground cinnamon
Crushin' those nuts
Oat + cashew butter breakfast cookies
Oat + cashew butter breakfast cookies
Oat + cashew butter breakfast cookies
Oat + cashew butter breakfast cookies
Oat + cashew butter breakfast cookies

Notes: If you don't want to use cashew butter, peanut butter or almond butter will work just the same (in fact, almond butter makes for a delicious substitution). If you don't want to spend $1,352 on coconut butter, you can make your own (it's so easy). And while you're at it, you should make your own oat flour, too - just add some oats to a food processor or spice/coffee grinder and blend until fine and flour-like. Walnuts, pecans, and chocolate chunks are my go-to mix-ins but feel free to add your favorites. I'm going to add dried fruit and cacao nibs to my next batch and sprinkle them with some of Ashley's vanilla salt.

This post is sponsored by Albertsons and Safeway. In the Denver area, Albertsons Companies stores are Albertsons and Safeway, but O Organics products are available at Albertsons Companies stores across the country, including ACME Markets,Vons,Star Market, Shaw’s,Tom ThumbRandallsPavilions, and Jewel-Osco.All opinions are my own and I am thrilled to have gotten the opportunity to join forces with Albertsons and Safeway.


6 tablespoons (94g) O Organics pure maple syrup*
1/2 cup (120g) roasted cashew butter
1/4 cup (55g) coconut butter

1 1/4 cups (120g) oat flour
1/4 teaspoon baking soda
1/2 teaspoon (2g) fine sea salt

1/2 teaspoon (1g) O Organics ground cinnamon*
1/2 cup (50g) rolled oats
Pinch of sea salt flakes

Raw pecans, roughly chopped
Raw walnuts, roughly chopped
Good quality dark chocolate, roughly chopped

Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. Add the maple syrup to a small saucepan set over medium heat. Heat just until the syrup starts to boil then off the heat and whisk in the cashew butter and coconut butter; set aside. Add the oat flour, sea salt, baking soda, and ground cinnamon to a large mixing bowl and whisk to combine. Create a well in the center of the dry ingredients and add the wet ingredients; stir - using a wooden spoon or spatula - just until combined. Add the oats and any mix-ins and stir until evenly dispersed. Using a 1/4 cup stainless steel scoop, drop the dough onto the prepared baking sheet and gently flatten with the palm of your hand. Sprinkle with sea salt flakes, if desired. Bake cookies at 350˚F for 10-12 minutes and let cool on baking sheet for five minutes before transfering to a wire rack to cool completely. Cookies will keep in an air tight container for up to three days.

Yield: 8-9 cookies

*I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what’s available in your area.

Stovetop crisp