healthy breakfast cookies

 

I like to put good nutrients in my body even when I am eating cookies for breakfast, so i created this recipe for a satisfying cookie with good quality fats, carbohydrates, and low in sugars. They are delicious in the morning, and a great snack to have handy when hungry and in a rush. I also pair them with a good quality protein like boiled eggs, for a quick recovery after a workout.

The recipe uses ground almonds and oats, as well as nut butter. If you are sensitive to nuts, You can substitute the nut butter for sesame butter tahini, and the almond meal for coconut flour.

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Ingredients
  • - 1 cup of whole grain rolled oats (not quick cooking oats) you might want to get the gluten free variety if you are sensitive to gluten.
  • - 1 cup almond meal (ground almonds will work as well), or ½ cup of coconut flour
  • - ½ tsp baking soda
  • - 6 rounded Tablespoons of nut butter or tahini
  • - 2 Tablespoons of coconut oil (melted)
  • - 1 egg
  • - 1 tsp cinnamon
  • - 2-3 Tablespoons of brown rice syrup or ½ cup coconut sugar, alternatively 3 packets of stevia
  • - ⅓ cup of your favorite dried fruit (unsulfured) watch for sulphur dioxide, and sulphites, they are used to prevent browning, and are known for causing allergic reactions
  • - ¼ cup crushed nuts (optional)
  • - 2 tbsp dried coconut (optional)
Instructions
  1. - Preheat oven to 350 F or 315 F if using convection
  2. - Line a baking sheet with parchment paper , or a silicon matt.
  3. - In a bowl mix all the dry ingredients and set aside
  4. - In a separate bowl place he nut butter, coconut oil, egg, rice syrup and whisk everything until fully combined.
  5. - Add the dry ingredients to the wet ones, and mix until fully combined.
  6. - Place about 2 Tablespoons of dough onto the prepared baking sheet and shape with your hands.
  7. - Repeat with the rest of the dough, leaving some space between cookies, they will not expand very much.
  8. - Bake at 350 F for 20 minutes. keep an eye on them as they burn fast!
  9. - Let cool completely before enjoying them or storing. they keep well in the fridge for at least one week, and in the freezer for a couple of months.

 

 

Healthiest Breakfast Cookie