I’ve partnered with Paradise Fruit Company, using their candied Tutti Fruiti Mix to create this recipe for these delicious Seven Jewel Breakfast Cookies. Be sure to stop by their website to see what other types of yummy candied fruits they offer.
These cookies are a re-do of the Seven Jewel Breakfast Cookies I made last year.
I say a re-do, but in reality they’re more of a substitution cookie to the ones from last year.
I was craving them and decided to make them, but realized I didn’t have all of the original ingredients.
So I substituted a few of the ingredients and they came out just as delicious as the original batch last year!
I didn’t have any eggs on hand, so I used chia seeds as my egg substitute.
Then I realized I didn’t have any candied orange on hand. But as luck would have it, I had a Tutti Fruitti Mix from Paradise Fruit Company, that is a diced mix of colorful orange peels in red, orange, and green.
Oh, I was a happy girl because the orange and chocolate flavors really make this cookie.
Unfortunately, the first batch didn’t make it under the lights to photograph, so I had to make another batch.
As luck would have it, I didn’t even have the ingredients I used in the previous batch, so I substituted a few items once again.
They were still amazing!
I really don’t think you can go wrong substituting ingredients in these cookies.
The outcome will always be yum, yum, yummy!
One of the reasons I haven’t gotten around to posting these cookies yet is because I’ve been busy with other things.
As many of you know by now, I have started a new fitness challenge and I will update here throughout the week so you can hear about my new journey.
As women, we need to find some “Me” time as we are always doing things & caring for others, thinking of ourselves last.
If you want to continue on this path of giving, you need to find a physical and mental balance for yourself.
Otherwise burnout is right around the corner.
I know because I’ve been there.
I stopped taking care of myself & tried harder to please others.
Until I woke up & realized you can never please everybody, but you can start to believe in yourself and leave those who don’t.
Self-love is what it’s all about!
Not only am I doing this for myself, but I’m also helping other women find that balance through physical exercise & nutrition.
If you think you need some help with balance in your life, reach out to me because I would love to help you find yours.
The hardest part is reaching out to someone for help. Once you do this, you can start your journey to a better you!
As always, if you do make these Seven Jewel Breakfast Cookies, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
A delicious breakfast cookie made with whole wheat flour, dried fruit, almonds, and chocolate. The orange and chocolate flavors will have you reaching for more!
- 3/4 cup coconut oil
- 1 and 3/4 cup light brown sugar, packed
- 2 Tablespoons chia seeds
- 2/3 cup water
- 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 86% dark chocolate
- 1/2 cup whole almonds
- 1/2 cup Paradise Fruit Company’s Tutti Fruitti Mix
- 1/2 cup dried pineapple chunks
- 1/2 cup dried black figs
- 1/2 cup unsweetened, flaked coconut
- Preheat oven to 350F degrees.
- In a small bowl, mix together chia seeds and water. Let sit for at least 5 minutes before using in recipe.
- 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 almonds to food processor and blend on High setting until coarsely chopped. Pour into a small bowl and set aside.
- Add Tutti Fruitti Mix, pineapple, 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 egg substitute, vanilla, and espresso to sugar mixture.
- Gradually add in flour mixture.
- Fold in chocolate, chopped almonds, and fruit, mixing well.
- Scoop mixture onto parchment lined cookie sheet and pat down with hands to fill the pan.
- Bake for 25 to 30 minutes or until lightly golden brown and inserted toothpick comes out clean.
- Cool in the pan for 20 minutes.
- 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.
- You can also use 1 Tablespoon Coffee/Espresso flavoring instead of Espresso powder.
- 1/2 cup 86% dark chocolate = 1 Ghirardelli 3.5 ounce bar.
- If you prefer a chewier cookie, use 1 cup coconut oil instead of 3/4 cup.
Thank you to Paradise Fruit Company for supplying the Tutti Fruitti Mix for this recipe. No monies were exchanged. Recipe and beliefs are 100% my own.
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