Can You Really Eat Cookies for Breakfast?
I was looking through some of my old recipes the other day, and I came across a recipe for breakfast cookies. I remember making them years ago, and being so excited about the fact that they were healthy enough to be eaten for breakfast. Over time, I've realized that a healthy breakfast really can be absolutely anything you want it to be, as long as its made with real food.
Real food? Imagine that!
The most important thing when it comes to breakfast is that you're incorporating some healthy fats and fibre in order to keep you satiated and keep your blood sugar balanced throughout the morning.
I made a few tweaks to that original recipe... and I must say that I'm really excited about breakfast cookie v2.0. I cut back the sugar content, made them gluten free, added some extra blood-sugar-balancing cinnamon, and threw in some superfoods, of course. I also used Zante currants as my dried fruit of choice, because I'm loving them right now! They are similar to raisins, but are made from a smaller variety of grape. But feel free to use any kind of dried fruit that you would like in these; raisins or cranberries would be great!
Oat & Flax Breakfast Cookies
Ingredients:
1/2 cup coconut oil (melted)
2 eggs
1 tsp pure vanilla extract
1/3 cup unsweetened applesauce (homemade is best!)
1/4 cup maple syrup
1-1/2 cups oat flour
1 cup rolled oats
1/4 cup ground flax seeds
1/2 tsp baking soda
1 tsp true cinnamon
pinch of sea salt
3/4 cup dried Zante currants (or other dried fruit of choice)
1/3 cup cacao nibs
Directions:
1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix coconut oil, eggs, vanilla, applesauce, and maple syrup with an electric beater on medium speed until well blended.
3. Add in the oat flour, oats, ground flax seeds, baking soda, cinnamon, and sea salt, and mix together.
4. Fold in the dried currants and cacao nibs.
5. Spoon onto the prepared baking sheet, leaving about an inch between cookies. Sprinkle whole flax seeds on top, if desired.
6. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire rack to cool completely.
7. Makes 20-25 cookies.
Even though these are technically gluten free, if you are making them for anyone with a gluten allergy, you will have to make sure that you find Certified Gluten Free oats. Oats are naturally gluten free, but they are often processed in facilities that also process gluten-containing grains, so there is the chance for cross-contamination!
These cookies are a great, healthy option to have around the house for when those sugar cravings strike... but I'm going to give you the bad news and say that they will not stand up on their own when it comes to breakfast, unfortunately. But if you have one or two with a well-balanced smoothie or elixir, you're good to go! Enjoy!
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