“Healthier than Muffins” Breakfast Cookies

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Ahhhh…the ongoing struggle of “what to have for breakfast”.

In a perfect world, donuts would have no calories and things made of sugar and spice and all things nice would have no repercussions.  But, alas, this is not true.

Actually, all joking aside, sometimes, I do just want something healthy (like a fruit bowl, a yogurt parfait or a veggie-filled omelette) but those are the days that I’m usually running out the door and I have just enough time to brush my teeth (thank goodness).  On days like that, these cookies, which are like a scone in texture, make a great alternative.  Full of fibre, fruit, protein, omega 3 and other goodness, they are a good option to leaving the house on an empty stomach.

Aaaand, when you’re done baking, you can wrap each cookie in plastic wrap and freeze them in a large freezer bag…throw one in your purse and it will be defrosted in 15 minutes!

Life is short…eat cookies for breakfast.

 

Ingredients:

1/2 c butter (or use a vegan coconut spread found at your health food store)

1/2 c nut butter (I used almond butter)

2 eggs (or use this vegan egg replacement)

1 tbsp vanilla

1/2 c brown rice syrup (or you can use agave, honey or more maple syrup)

1/2 c maple syrup

1/2 c apple sauce

1 jar baby food prunes

1 c gluten free flour blend (or you can use all purpose if you have no allergies)

1 c almond flour (also called ground almonds or almond meal)

4 c oats (raw oats are gluten free but they are usually processed in plants that process wheat products; if you are concerned with gluten contamination, make sure they are certified gluten free)

1 tsp baking soda

1/2 tsp baking powder

1/2 c hemp seeds

1 tbsp bee pollen (optional)

1 scoop of protein powder (optional)

1 c nuts (I used walnuts for an omega 3 boost)

1 c chocolate chips (I used carob chips…if you buy these, just make sure they are natural and not full of sugar)

 

1.  Preheat oven to 350 and line you baking sheets with parchment or Silpat mats.

2.  In a mixing bowl, cream butter until light and fluffy.

3.  Add nut butter and mix again; add eggs and vanilla and mix again.

4.  Add in rice syrup and maple syrup and combine; now add apple sauce and baby food and mix well.

5.  In another bowl, mix flour/flour blend, almond flour, oats, baking soda, baking powder, hemp and bee pollen (if using); add to wet ingredients and mix well.

6.  Add nuts and chips and mix until just combined.

7.  Scoop onto cookie sheet in large tablespoon drops and bake for about 15 minutes (make sure to check the bottom as they will not brown on the top like normal cookies because there is no refined sugar).

8.  Eat warm or cool and  keep covered for 3-4 days

Note:  you can also place the cookie dough scoops (on the cookie sheet) into the freezer; take out the amount of cookies you want and bake them  as you need them!

 

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2 Comments
  • Art Lightstone
    October 10, 2014

    I must have these for my Thanksgiving weekend breakfasts! I’m starting this baking project TONIGHT!!!

    • Suzie Durigon
      October 10, 2014

      Thanks Art!! Let me know how they turn out!!

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