Recently, I was lucky enough to stumble upon an article from Food52, where they were having this contest “Your Best Recipe with Dried Fruit.”
As I scrolled through the entries, I came across this one from Le Bec Fin, Seven Jewel Coffee Blondies.
The author created this recipe and named it after the ingredients of coffee, chocolate, walnuts, candied orange, cranberries and coconut. With the seventh being the person lucky enough to be eating it.
I loved the use of walnuts and dried fruit in this cookie, as they almost make it more of a breakfast cookie. Which is why I’m calling my version of this fruit and nut mixture, Seven Jewel Breakfast Cookies.
The original recipe is good, but I found the flavors of the butter and coffee a little overwhelming for the fruits and walnut flavors, except the fig. I think the original recipe would be a great execution of Fig Newton’s, using only the dried figs and leaving out the other dried fruits.
So I added my own signature to this recipe, by using coconut oil instead of butter and halving the espresso down from what the original recipe calls for. Making these cookies healthier for you and letting all of the fruits essence come through, not just the figs.
I noticed the author mentioned coconut in their description but forgot to list it as an ingredient, so I didn’t know how much coconut to add. I added 1/2 cup unsweetened coconut flakes because y’all know how much I love my coconut!
I L-O-V-E coconut a lot for those that don’t know me very well. Some might say I’m a little obsessed with the flaky white coconut. I just like to say I’m crazy over coconut!
Coo-coo for coconut!
Back to these Seven Jewel Breakfast Cookies,
I think scratch that, I know you’re going to love them as much as I do!
What with all the fruit and walnut flavors in just one bite, you’ll be making a second batch before the first has a chance to cool off!
A healthy breakfast cookie made with dried fruits, walnuts, and chocolate.
- 1 cup coconut oil
- 1 and 3/4 cup dark brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons Espresso powder dissolved in 1 Tablespoon hot water
- 2 cups White Whole Wheat Flour
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons sea salt
- 1/2 cup 72% dark chocolate, chopped
- 1/2 chopped walnuts
- 1/2 cup Paradise Fruit Company's candied orange peels
- 1/2 cup dried cranberries
- 1/2 cup dried figs, chopped
- 1/2 cup unsweetened, flaked coconut
- Preheat oven to 350F degrees.
- Line a 9" x 13" cookie sheet with parchment paper that hangs over pan at least 2". This will be used for lifting cookies out of pan to cool. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Break chocolate bar into squares and add into food processor. Pulse on High until chocolate is in small chunks. Place chocolate chunks into a small bowl and set aside.
- Melt coconut oil in microwave for about 45 to 60 seconds or until oil is melted. Set aside so oil can cool.
- In the meantime, add walnuts to food processor and blend on High setting until coarsely chopped. Pour walnuts into a small bowl and set aside.
- Add candied orange peels, cranberries, chopped figs, and coconut into food processor. Blend on High setting until all ingredients are chopped into small chunks. Set aside.
- In a large mixing bowl, blend together brown sugar and melted coconut oil.
- Blend in eggs, vanilla, and espresso to sugar mixture.
- Gradually add in flour mixture.
- Fold in chocolate and chopped walnuts and fruit, mixing well.
- Scoop mixture onto parchment lined cookie sheet and pat down with hands to fill the pan.
- Bake for 20 to 25 minutes or until lightly golden brown and inserted toothpick comes out clean.
- Cool in the pan for at least 1 hour.
- After cookies have cooled, remove from pan by lifting edges of parchment paper and place on a dry, flat surface or a cutting board where you can cut into squares.
- Store in an airtight container for up to 1 week.
Thank you to Paradise Fruit Company for supplying the candied orange peels for this recipe.
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