Raise your hand if you’ve ever had a cookie for breakfast. Now raise your hand if it had been an epic buttery delicious chocolate chip cookie, or basically anything leftover from holiday or party festivities.
Yep, that’s what We thought. We’ve all been there. Sometimes leftover chocolate chip cookies seated on the counter-top are just too good to pass up at 8am. Personally i think you.
But endure! I’ve got a fantastic recipe for you personally today that’s healthy, free of processed sugars, is definitely normally vegan AND gluten free. Sounds a little too good to be true, right?
That’s exactly what I thought when I baked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and when you want… puddles of dark chocolate. Yes, I stated PUDDLES.
It’s funny that people still are afraid of chocolates, or claim for it to be harmful. It’s really in what kind of chocolate you’re choosing. Dark chocolate provides incredible benefits for your brain, skin and blood pressure. In fact, did you know that many chocolates bars contains a decent amount of fibers per serving? Yes to that.
My tip for choosing dark chocolate is to go through the ingredient list and also watch out for the amount of sugars; there really must not be more than 9-11g per serving.
I’ve worked my way up to 85% dark chocolate (and LOVE it) but understand it can be too bitter or tart for others. My best advice is to choose a 70% or 72% chocolates bar, and every time you take in chocolate work your way up. Typically the higher percentage, the less sugar the club has (and much more nourishment). Many dark chocolate pubs also contain soy lecithin, so make sure you look out for that should you have a level of sensitivity or are staying away from soy.
Alright back to the goodness from the cookies though because I must say i can’t believe how incredibly mouth watering they turned out! They taste just like a combination between a blueberry muffin and a chewy oatmeal cookie. Get.
Some favorite ingredients in this recipe:
flaxseed meal! Loaded with omega 3, vitamin B and fiber.
chia seeds! One of the better resources of omega 3 and a wonderful source of fiber, protein, magnesium and much more. These are a powerhouse.
banana! An all natural sweetener within the formula with a good dosage of potassium and healthy carbs.
oats! Whole grains, fiber and a lot of minerals like manganese.
walnuts! Loaded with omega 3 and has anti-inflammatory properties.
blueberries! Great antioxidant in conjunction with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are excellent kept at room temperature for the 1st time or two, then ought to be kept in the refrigerator to preserve freshness. They make excellent for breakfast time or like a snack!
5.0 from 1 reviews
Prep time:
10 mins
Cook period:
15 mins
Total period:
25 mins
Ingredients
1/4 cup coconut sugar
1 moderate banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond meal/flour
1/2 teaspoon baking soda
1 tablespoon chia seeds
1/4 cup chopped walnuts
Optional: 2oz 72% vegan chocolates, coarsely chopped (or 1/3 cup vegan chocolate chips)
Instructions
Preheat oven to 350 degrees F. Line a big baking sheet with parchment paper to prevent sticking.
In a big bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, baking soda pop, cinnamon and salt and mix until a solid dough forms. Next add oats and chia seeds and gently fold into the batter until evenly distributed. Lastly flip in blueberries, walnuts and chocolates if using.
Work with a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Be sure you firmly pack the dough right into a ball before putting it onto the sheet. Lightly press the very best of the dough down slightly to flatten the tops. Bake for 13-16 minutes until edges commence to switch slightly golden brownish. Allow cookies to cool for quarter-hour before eliminating from pan and transferring to a wire rack to finish cooling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information contains everything except the chocolates.
These cookies will be exceptional even if you are not enjoying them for breakfast. They’re freezer-friendly and create a delicious snack.
Feel absolve to sub chopped pecans or almonds for the walnuts
Hi Monique! Do you think there’s any harm in using floor chia seeds instead of whole ones?
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