The Ultimate Breakfast Cookie
Healthy and hearty, these Breakfast Cookies are gluten-free, vegan and naturally sweetened. As an added bonus, they come together in the time it takes to preheat your oven! These are sure to become a new family-favourite!
COOKIES FOR BREAKFAST!!! This statement goes over very well in my house. What better way to start the day than with a delicious and nutritious cookie! The fact that they’re vegan, naturally sweetened, gluten-free, and dairy-free is a secret I keep to myself while basking in the glory of little humans who think they’re having dessert for breakfast. But…the joke is on them! These ultimate breakfast cookies are made with the heartiest of ingredients!!
So What is The Ultimate Breakfast Cookie?
Almond flour/meal
Flaxseed meal
Blueberries
Lemon zest
Whole grain oats
Pistachios
Natural almond butter
Maple syrup
Avocado oil
Almond Flour or Almond Meal
Almond flour is a gluten-free flour that is high in Vitamin E and magnesium. This nutrient-dense “flour” is made from ground blanched almonds (almonds that don’t have a skin).
Almond meal, on the other hand, is made from ground raw almonds that still have their skins intact, resulting in a coarser, speckled flour. While almond flour and almond meal cannot always be used interchangeably, I have tested this recipe with both almond flour and almond meal, and either can be used for these Healthy Breakfast Cookies.
Flaxseed Meal
Flaxseeds (also known as linseeds) are high in omega-3 fatty acids, protein and fibre. Whole flaxseeds are not fully digestible, so they need to be ground prior to use. Ground flaxseeds (flaxseed meal) and water combine to create the perfect egg substitute for quick breads, muffins and cookies. Just mix together the flaxseed meal and water, and set aside for about 5 minutes. Once combined, the mixture has a gelatinous quality that binds to other ingredients, much like an egg does.
Blueberries
When you start your day with the Queen of Antioxidants, you know you’re on the right track! Blueberries are high in fibre, and vitamins C, K and Manganese. And, most importantly, they are delicious and add a pop of flavour and sweetness to these Ultimate Breakfast Cookies. A quick tip to keep your batter from turning grey – if you are using frozen blueberries, toss them in a teaspoon of oat flour before gently folding the blueberries into the batter.
How to Make The Ultimate Breakfast Cookie
Combine flaxseed meal and water in a large bowl, and set aside.
Once your flax egg is “egg-y”, add all wet ingredients (including lemon zest) and mix until well-combined.
Combine dry ingredients in a medium bowl.
Add the dry ingredients to the wet ingredients, and mix to combine.
Gently fold in nuts and blueberries, and you’re almost there!
Divide batter into 14 portions using a 1.5 ounce scoop (each portion should be about 50 grams). I like to use a trigger-release scoop when making cookies. These are my favourite.
Arrange cookies on parchment-lined baking sheet, and gently flatten tops. The cookies will not spread much while baking.
Bake for 12 to 16 minutes, keeping your eye on them and removing from the oven when the edges begin to turn golden. Let cool completely on rack.
How to Store These Breakfast Cookies
These are at the top of the “most-demanded” bake list in my house. These Ultimate Breakfast Cookies can be stored in an air-tight container at room temperature for 2 days or in the fridge for up to 5 days. I usually make a double (or triple) batch and freeze any baked leftover cookies in an air-tight container. They will keep in your freezer for up to 3 months, although I really doubt they’ll last that long. If frozen, allow to thaw at room temperature.
LET’S GET BAKING because these Breakfast Cookies are:
DESSERT FOR BREAKFAST!
VEGAN!
WHOLESOME!
NUTRITIOUS!
NATURALLY SWEETENED!
SATISFYING!
THE PERFECT ON-THE-GO SNACK!
The Ultimate Breakfast Cookie
Ingredients
- 2 tablespoons ground flax meal
- 1/2 cup gluten-free oat flour (55 grams), set aside 2 teaspoons
- 1 1/2 cups gluten-free oats (180 grams)
- 1/2 cup (100 grams) almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons lemon zest (approximately 1 lemon)
- 1/4 cup avocado oil
- 1/3 cup maple syrup
- 1/3 cup pistachios, finely chopped (plus extra for sprinkling)
- 3/4 cup fresh or frozen blueberries (tossed with 2 teaspoons oat flour). If using frozen blueberries, do not thaw before using.
- 1/2 cup natural almond butter (runny)**
Instructions
- Preheat oven to 350°F.
- Line a large rimmed baking sheet with parchment paper.
- Make flax egg in a large bowl by combining ground flax meal with 5 tablespoons of warm water. Set aside until thickened (approximately 5 minutes).
- Combine oat flour, oats, almond flour or almond meal, baking powder, baking soda, and sea salt in a medium bowl and whisk to combine.
- Add avocado oil, maple syrup, lemon zest, and almond butter to the large bowl containing the flax egg. Whisk until well-combined.
- Add dry ingredients to wet ingredients, and mix with a spatula until well-combined.
- Toss blueberries with reserved 2 teaspoons of oat flour (if using frozen blueberries). Gently fold blueberries and pistachios into cookie dough.
- Divide cookie dough into 14 portions (each approximately 50 grams) and place on baking sheet. Flatten slightly with the back of a spoon. The cookies won't spread very much. Sprinkle with extra chopped pistachio (optional).
- Bake for 14 to 16 minutes, until set and slightly golden around the edges.
- Let cool on baking sheet for 5 minutes before transferring to cooling rack to cool completely.
- Cookies can be stored in an air-tight container at room temperature for 2 days, in the fridge for up to 5 days or in the freezer for up to a month.
Notes
**A wonderful Blog-visitor let me know that using freshly-made almond butter may make the cookies run too much. Use Kirkland (Costco) Organic Brand Almond Butter for best results.