Raise your hand if you’ve ever had a cookie for breakfast. Now raise your hands if it had been an epic buttery delicious chocolate chip cookie, or basically anything leftover from vacation or party festivities.
Yep, that’s what I thought. We’ve all been there. Sometimes leftover chocolate chip cookies seated on the counter-top are just as well good to pass up at 8am. Personally i think you.
But hold up! I’ve got a fantastic recipe for you today that’s healthy, free of processed sugars, can be 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 flavor like cookies!). They’re bursting with blueberries, hearty oat texture, walnuts, flax, chia, and when you wish… puddles of dark chocolate. Yes, I said PUDDLES.
It’s funny that people still are afraid of delicious chocolate, 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, pores and skin and blood pressure. In fact, did you know many dark chocolate bars contains a respectable amount of fiber per serving? Yes to that.
My tip for choosing chocolates is to look at the ingredient list and in addition watch out for the amount of sugar; there really shouldn’t be more than 9-11g per serving.
I’ve proved helpful my way up to 85% chocolates (and Think it’s great) but understand it could be as well bitter or tart for others. My greatest advice is to select a 70% or 72% dark chocolate bar, and then every time you take in chocolate work the right path up. Typically the higher percentage, the less sugar the club has (and much more nutrition). Many dark chocolate bars also contain soy lecithin, so make sure you look out for that if you have a awareness or are avoiding soy.
Alright back to the goodness from the cookies though because I must say i can’t believe how incredibly great tasting they proved! They taste just like a mix between a blueberry muffin and a chewy oatmeal cookie. WIN.
Some favorite elements within this recipe:
flaxseed meal! An excellent source of 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 more. They are a powerhouse.
banana! A natural sweetener within the formula with an excellent dosage of potassium and healthful carbs.
oats! Whole grains, fiber and plenty of nutrients like manganese.
walnuts! Loaded with omega 3 and it has anti-inflammatory properties.
blueberries! Fantastic antioxidant coupled with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are excellent kept at room temperature for the initial day or two, then ought to be kept in the refrigerator to preserve freshness. They make exceptional for breakfast time or like a snack!
5.0 from 1 reviews
Prep time:
10 mins
Cook time:
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 cooking 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 jointly melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, cooking soda pop, cinnamon and sodium and blend until a solid dough forms. Next add in oats and chia seeds and gently fold in to the batter until consistently distributed. Lastly fold in blueberries, walnuts and dark chocolate if using.
Use a large cookie dough scoop or 1/4 glass to scoop dough onto prepared cookie sheet (We wish these to become BIG cookies!). Make sure you firmly pack the dough right into a ball before placing it onto the sheet. Softly press the top of the dough down just a little to flatten the tops. Bake for 13-16 a few minutes until edges commence to turn slightly golden dark brown. Allow cookies to awesome for quarter-hour before eliminating from pan and transferring to some wire rack to complete chilling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information includes everything except the dark chocolate.
These cookies will be exceptional even if you are not enjoying them for breakfast. They’re freezer-friendly and make a delicious snack.
Feel absolve to sub cut pecans or almonds for the walnuts
Hi Monique! Do you consider there’s any harm in using ground chia seeds instead of whole ones?
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