Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.
1/2 cup or 8 tablespoons unsalted butter, melted and cooled
1 large egg
2/3 cups semisweet chocolate chips
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
Last, add the semisweet chocolate chips, but reserve a few to top at the end.
With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!
*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*
Combine the flour, salt and mix. Add the cold butter cut into cubes and distribute throughout the flour mixture. You don’t need to mix it too much.
Add the cold water then mix everything just until you form your dough. It might be a little sticky.
Grab a large sheet of plastic wrap and pour the dough mixture on top and press the dough with the plastic wrap to fold it into a tight square.
Wrap it well then let it chill at least 1 hour in the refrigerator.
Unwrap it and put the dough on a floured surface, then roll it out into a rectangle with a floured rolling pin. Fold it like a newspaper, turn it clock wise then roll it out again. Repeat this process 3-4 times. This allows you to really get those buttery flakey layers.
Wrap the dough with a large sheet of plastic wrap again and chill it in the refrigerator another 2-4 hours or overnight for the best results.
For the cream cheese filling:
Combine your egg yolk, softened cream cheese until nice and smooth. Add the sugar, and vanilla extract and mix.
Set the filling in the refrigerator tightly covered until you’re ready to assemble!
For the assembly:
As pictured in the diagram above, you will want to roll the dough into a triangle, then cut the slits as evenly as possible. It doesn’t have to be perfect.
Fill your dough with the cream cheese filling, then fold everything over as if you’re making a braid.
Place the pastry back in the fridge (or even better- the freezer) to chill at least another 20 minutes while you preheat the oven to 400 degrees F.
Take it out of the fridge/freezer and brush with egg wash. Pop it in the oven for 20-25 minutes or until golden brown and flakey. If you add fresh berries this might take longer since berries tend to release a lot of liquid. Make sure the bottom is also nice and brown.
Let it cool, then dust with powdered sugar if desired or serve it as is. It’s delicious 🙂
** You want to chill the pastry right before baking because we want to make sure the dough is as cold as possible and goes into a very hot oven. This will create those flakey layers**
I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).