Raise your hands if you’ve ever endured a cookie for breakfast time. Now increase your hand if it was an epic buttery delicious chocolate chip cookie, or fundamentally anything leftover from vacation or party festivities.
Yep, that’s what I idea. We’ve all been there. Sometimes leftover delicious chocolate chip cookies sitting on the counter-top are just as well good to avoid at 8am. Personally i think you.
But endure! I’ve got an excellent recipe for you today that’s healthy, free of processed sugars, is usually naturally vegan AND gluten free. Sounds a little too good to become true, right?
That’s exactly what I thought while i baked these beautiful, chewy cookies (that actually flavor like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and when you wish… puddles of chocolates. Yes, I said PUDDLES.
It’s funny that folks still are afraid of chocolates, or claim for this to be harmful. It’s really in what are pigs Feet called kind of delicious chocolate you’re choosing. Chocolates provides incredible benefits for your brain, pores and skin and blood circulation pressure. In fact, did you know that many chocolates bars contains a decent amount of dietary fiber per serving? Yes compared to that.
My tip for choosing chocolates is to look at the ingredient list and in addition watch out for the quantity of sugars; there really shouldn’t be more than 9-11g per portion.
I’ve worked my way up to 85% chocolates (and Think it’s great) but understand it could be too bitter or tart for others. My greatest advice would be to select a 70% or 72% dark chocolate bar, and then every time you take in chocolate work the right path up. Usually the higher percentage, the much less sugar the bar has (and more nourishment). 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 of the cookies though because I really can’t believe how incredibly delicious they proved! They taste just like a cross between a blueberry muffin along with a chewy oatmeal cookie. Gain.
Some favorite elements with this recipe:
flaxseed meal! An excellent source of omega 3, supplement B and dietary fiber.
chia seeds! One of the better sources of omega 3 and an excellent source of fibers, protein, magnesium and more. They are a powerhouse.
banana! A natural sweetener in the formula with an excellent dosage of potassium and healthful carbs.
oats! Wholegrains, fiber and plenty of minerals like manganese.
walnuts! An excellent source of omega 3 and has anti-inflammatory properties.
blueberries! Wonderful antioxidant coupled with fiber, vitamin 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 superb for breakfast time or like a snack!
5.0 from 1 reviews
1/4 cup coconut sugar
1 medium 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 dark chocolate, coarsely chopped (or 1/3 cup vegan chocolate chips)
Preheat oven to 350 levels F. Line a big cooking sheet with parchment paper to avoid sticking.
In a large bowl, mix jointly melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until clean and creamy. Next fold in flaxseed meal, almond meal, baking soda pop, cinnamon and salt and blend until a thick dough forms. Up coming add oats and chia seeds and softly fold into the batter until consistently 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 prepared cookie sheet (We wish these to become BIG cookies!). Be sure you firmly pack the dough right into a ball before putting it onto the sheet. Lightly press the top from the dough down slightly to flatten the tops. Bake for 13-16 minutes until edges commence to convert slightly golden brown. Allow cookies to great for 15 minutes before getting rid of from pan and transferring to some wire rack to finish chilling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information contains everything except the chocolates.
These cookies would be exceptional even if you are not enjoying them for breakfast time. They’re freezer-friendly and make 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?