Raise your hand if you’ve ever had a cookie for breakfast time. Now increase your hands if it was an epic buttery delicious chocolate chip cookie, or essentially anything leftover from vacation or party festivities.
Yep, that’s what We idea. We’ve all been there. Sometimes leftover delicious chocolate chip cookies seated on the counter-top are just too good to avoid at 8am. I feel you.
But endure! I’ve got an excellent recipe for you personally today that’s nutritious, free of refined sugars, can be naturally vegan AND gluten free of charge. Sounds a little too good to be true, right?
That’s exactly what I idea while i cooked these beautiful, chewy cookies (that truly taste 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 fear so much delicious chocolate, or claim for it to be harmful. It’s really in what kind of chocolates you’re choosing. Dark chocolate provides incredible benefits for the human brain, skin and blood circulation pressure. Actually, did you know that many dark chocolate bars contains a decent amount of fiber per serving? Yes compared to that.
My tip for choosing chocolates is to go through the ingredient list and also beware of the quantity of glucose; there really must not be a lot more than 9-11g per portion.
I’ve worked well my way up to 85% chocolates (and Think it’s great) but understand it can be as well bitter or tart for others. My greatest advice would be to choose a 70% or 72% chocolates bar, and every time you eat chocolate work your way up. Usually the higher percentage, the less sugar the club has (and more diet). Many chocolates bars also contain soy lecithin, so make sure you watch out for that should you have a level of sensitivity or are staying away from soy.
Alright back to the goodness of the cookies though because I must say i can’t believe how incredibly delicious they turned out! They taste like a combination between a blueberry muffin along with a chewy oatmeal cookie. WIN.
Some favorite ingredients in this recipe:
flaxseed meal! Loaded with omega 3, vitamin B and dietary fiber.
chia seeds! One of the best resources of omega 3 and a wonderful source of fibers, protein, magnesium and more. They are a powerhouse.
banana! A natural sweetener within the formula with a good dosage of potassium and healthy carbs.
oats! Whole grains, fiber and a lot of nutrients like manganese.
walnuts! An excellent source of omega 3 and it has anti-inflammatory properties.
blueberries! Great antioxidant in conjunction with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are great kept at room temperature for the 1st day time or two, then should be kept within the refrigerator to preserve freshness. They make exceptional for breakfast or like a snack!
5.0 from 1 reviews
Prep period:
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 baking soda
1 tablespoon chia seeds
1/4 cup chopped walnuts
Optional: 2oz 72% vegan chocolates, coarsely cut (or 1/3 cup vegan chocolate chips)
Instructions
Preheat oven to 350 degrees F. Line a big cooking sheet with parchment paper to avoid 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, baking soda, cinnamon and sodium and mix until a heavy dough forms. Next add oats and chia seed products and lightly fold in to the batter until evenly distributed. Lastly flip in blueberries, walnuts and dark chocolate if using.
Work with a large cookie dough scoop or 1/4 cup to scoop dough onto ready cookie sheet (We wish these to become BIG cookies!). Make sure you tightly pack the dough right into a ball before putting it onto the sheet. Softly press the very best of the dough down just a little to flatten the tops. Bake for 13-16 mins until edges begin to switch slightly golden dark brown. Allow cookies to great for quarter-hour before getting rid of from pan and transferring to some wire rack to finish cooling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information includes everything except the dark chocolate.
These cookies would be superb even if you’re 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 think there’s any harm in using ground chia seeds instead of whole ones?
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