Raise your hand if you’ve ever endured a cookie for breakfast time. Now increase your hands if it had been an epic buttery chocolates chip cookie, or basically anything leftover from vacation or party festivities.

Yep, that’s what I thought. We’ve all been there. Sometimes leftover chocolates chip cookies seated on the counter-top are just as well good to avoid at 8am. I feel you.

But endure! I’ve got a fantastic recipe for you personally today that’s healthy, free of refined sugars, is normally normally vegan AND gluten free. Sounds a touch too good to be true, right?

That’s just what I idea once i baked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and when you need… puddles of dark chocolate. Yes, I said PUDDLES.

It’s funny that folks still fear so much delicious chocolate, or claim for Pigs Trotters this to be unhealthy. It’s really in what kind of chocolate you’re choosing. Dark chocolate provides incredible benefits for the human brain, epidermis and blood pressure. Actually, did you know that many chocolates bars contains a respectable amount of fiber per portion? Yes 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 a lot more than 9-11g per serving.

I’ve worked well my way as much as 85% chocolates (and Think it’s great) but understand it could be too bitter or tart for others. My best advice would be to choose a 70% or 72% dark chocolate bar, and every time you take in chocolate work the right path up. Usually the higher percentage, the less sugar the bar has (and much more diet). 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 must say i can’t believe how incredibly mouth watering they proved! They taste such as a mix between a blueberry muffin along with a chewy oatmeal cookie. Gain.

Some favorite ingredients in this recipe:

flaxseed meal! An excellent source of omega 3, vitamin B and fibers.

chia seeds! One of the best sources of omega 3 and a wonderful source of fiber, protein, magnesium and more. These are a powerhouse.

banana! A natural sweetener within the formula with an excellent dose of potassium and healthy carbs.

oats! Whole grains, fiber and plenty of nutrients like manganese.

walnuts! An excellent source of omega 3 and has anti-inflammatory properties.

blueberries! Wonderful antioxidant coupled with fiber, supplement C and low glycemic.

These blueberry breakfast cookies are excellent kept at room temperature for the first day or two, then ought to be kept in the refrigerator to preserve freshness. They make exceptional for breakfast time or like a snack!

5.0 from 1 reviews

Prep time:

10 mins

Cook time:

15 mins

Total time:

25 mins

Ingredients

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)

Instructions

Preheat oven to 350 degrees F. Line a large 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 steady and creamy. Next fold in flaxseed meal, almond meal, baking soda, cinnamon and sodium and blend until a solid dough forms. Up coming add in oats and chia seed products and gently fold into the batter until consistently distributed. Lastly collapse in blueberries, walnuts and chocolates if using.

Work with a large cookie dough scoop or 1/4 glass to scoop dough onto prepared cookie sheet (We wish these to be BIG cookies!). Make sure you firmly pack the dough right into a ball before placing it onto the sheet. Softly press the very best from the dough down slightly to flatten the tops. Bake for 13-16 moments until edges commence to turn slightly golden brown. Allow cookies to great for quarter-hour before eliminating from pan and transferring to a wire rack to complete chilling. Makes 10 big cookies.

for 12-16 minutes

The nutrition information includes everything except the dark chocolate.

These cookies would be exceptional even if you are not enjoying them for breakfast. They’re freezer-friendly and make a delicious snack.

Feel free to sub cut pecans or almonds for the walnuts

Hi Monique! Do you think there’s any damage in using floor chia seeds instead of whole ones?

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