Raise your hands if you’ve ever had a cookie for breakfast time. Now increase 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 We thought. We’ve all been there. Sometimes leftover delicious chocolate chip cookies sitting on the counter 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 personally today that’s healthy, free of processed sugars, is definitely normally vegan AND gluten free of charge. Sounds a touch too good to become true, right?
That’s exactly what I thought when I baked these beautiful, chewy cookies (that actually flavor like cookies!). They’re bursting with blueberries, hearty oat consistency, walnuts, flax, chia, and if you need… puddles of dark chocolate. Yes, I said PUDDLES.
It’s funny that folks still fear so much chocolate, or claim for this to be harmful. It’s really about what kind of chocolates you’re choosing. Chocolates provides incredible benefits for your brain, epidermis and blood pressure. Actually, did you know that many chocolates bars contains a decent amount of fiber per portion? Yes compared to that.
My tip for choosing chocolates is to go through the ingredient list and also beware of the amount of sugar; there really shouldn’t be more than 9-11g per serving.
I’ve worked 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 would be to select a 70% or 72% chocolates bar, and every time you take in chocolate work your way up. Usually the higher percentage, the much less sugar the pub has (and much more nutrition). Many dark chocolate bars also contain soy lecithin, so make sure you watch out for that if you have a level of sensitivity or are avoiding soy.
Alright back to the goodness of the cookies though because I must say i can’t believe how incredibly great tasting they turned out! They taste just like a mix between a blueberry muffin and a chewy oatmeal cookie. Gain.
Some favorite substances within this recipe:
flaxseed meal! Loaded with omega 3, vitamin B and dietary fiber.
chia seeds! One of the best sources of omega 3 and a wonderful source of fiber, protein, magnesium and much more. These are a powerhouse.
banana! A natural sweetener within the recipe with a good dosage of potassium and healthy carbs.
oats! Wholegrains, fiber and plenty of nutrients like manganese.
walnuts! An excellent source of 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 great kept at room temperature for the 1st day time or two, then ought to be kept in the refrigerator to preserve freshness. They make superb for breakfast 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 chocolates, coarsely cut (or 1/3 cup vegan chocolate chips)
Preheat oven to 350 levels F. Line a big baking sheet with parchment paper to prevent sticking.
In a large bowl, mix together 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 mix until a dense dough forms. Up coming add oats and chia seeds and softly fold into the batter until equally distributed. Lastly collapse in blueberries, walnuts and dark chocolate if using.
Use a large cookie dough scoop or 1/4 cup to scoop dough onto ready cookie sheet (We want these to be BIG cookies!). Make sure you firmly pack the dough right into a ball before placing it onto the sheet. Gently press the top from the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges commence to switch slightly golden brownish. Allow cookies to awesome for a quarter-hour before getting rid of from skillet and transferring to some wire rack to complete chilling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information contains everything except the dark chocolate.
These cookies will be excellent even if you are not enjoying them for breakfast. They’re freezer-friendly and make a delicious snack.
Feel free to sub chopped pecans or almonds for the walnuts
Hi Monique! Do you consider there’s any damage in using ground chia seeds rather than whole ones?
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