Cookies for breakfast? Well, I’m not exactly promoting processed, nutrition-less trans-fast cookies. I’m talking about real, gluten & sugar free and vegan deliciously nutritious, satisfying cookies! I’m also not necessarily promoting eating these cookies first thing in the morning. We should ideally be eating a good amount of protein for breakfast to balance our crazy sexy hormones.
That being said, this treat would make for a nice and easy quick mid-morning snack if you’re on the go or instead of reaching for that box of Timbits in the office kitchen. That’s the worst— when co-workers bring in a box of donuts or cupcakes to “share” with the office! You know it’s just to lessen their guilt of indulging. The whole idea being that “if you eat one too I won’t feel so bad”.
So avoid the tainted office kitchen all together and bring your own healthy snack! These treats are packed with flaxseed & hemp hearts for essential fatty acids (EFAs), goji berries for antioxidants and cinnamon for balancing blood sugar.
Well nutrition junkies, until tomorrow have a fabulous, stress-free day! Lots of love and peace to you.
Blueberry Breakfast Cookies
Ingredients:
1 cup brown rice flour (you can also use coconut flour)
1 cup rolled oats (Bob’s Red Mill carry certified gluten free oats)
1-2 ripe bananas, mashed
¼ cup coconut oil
¼ cup almond milk (you can also use brown rice or hemp milk)
½-1 cup maple syrup
½ tsp pure vanilla extract
3 tbsp cinnamon
½ tsp nutmeg
3 tbsp hemp hearts
2 ½ tbsp freshly ground flaxseeds
½ tsp xanthan gum
½ tsp baking soda
¼ blueberries (you can use frozen)
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
1/3 cup goji berries or raisins
Instructions:
- Preheat oven to 350°F. In a large bowl, mix together all of your dry ingredients, except for your nuts and raisins/goji berries.
- In another bowl, mix together your wet ingredients thoroughly. Then add your wet ingredients to your dry and mix.
- Next add in seeds and dried fruit of your choice until it become dough like, feeling thick and able to form and shape into a cookie.
- Scoop ¼ cup worth of dough mix on to a cookie sheet for each cookie and fill the sheet evenly.
- Bake for approximately 10-14 minutes, or until lightly golden brown, watching so they don’t burn.
- Allow them to cool and then enjoy warm with a hot or cool cup of chai or green tea. Take them to go if you’re hitting the road!
This recipe was contributed by Jacquie Robertson. At The Naked Label we are head-over-heels in love with Jacquie’s passion and inspiration for self-healing! Check out her site by clicking here. She’ll blow you out of the water with her scrumptious recipes and health articles.
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