Breakfast Cookies

I have been on a search for the perfect breakfast cookie. Yes, cookie. Cookies get a bad rep, for a very good reason. Almost all of them are full of stuff we should not really be putting in our bodies on a regular basis, some may say ever. But think about it - if you can fully control what goes in them and their size (non of those cookies that are the size of your head!), cookies are portable and quick to make, therefore have the potential to be a really great 'grab and go' snack, especially in the morning. So, I have been trying to find and create a recipe that is not a sugar/carbohydrate bomb without sacrificing taste.

While the recipe below still needs some work (plus, I am not 100% happy with the pictures...) before it is 'book worthy', it is a step in the right direction so I wanted to share it! These cookies are a bit crunchy, and although they might not be book worthy just yet, they are still delicious! What can I say, I am a perfectionist... :)

For those who have asked for the nutrition information, here it is, per cookie. Keep in mind that these cookies are bigger than a typical cookie and you should probably stop after one... :) Play with the size so it fits your personal needs.

  • Calories: 327
  • Fat: 27.5g
  • Carbohydrates: 17.5g
  • Fiber: 6.3g
  • Sugar: 9.3
  • Protein: 6.8

Note: I made these again several days after posting the recipe (April 8th), with a few variations. I used pecans instead of almonds. I also added 1.5 tbsp protein powder instead of the flaxseed meal. Personally, I think these small tweaks made these even better!


Breakfast Cookies

Makes 6 big cookies

Ingredients

  • 1 cup unsweetened coconut ribbons
  • 1/2 cup hazelnuts
  • /2 cup almonds
  • 1 tbsp flax seed meal
  • 1 tsp alcohol free vanilla extract
  • 1 egg, beaten
  • 2 flat tbsp extra virgin coconut oil
  • 1 tbsp raw honey
  • 1 tbsp dried blueberries or a handful of dried tart cherries
  • 1 tbsp dark chocolate chips (optional)
  • Dash salt

Instructions

  1. Preheat oven to 375 degrees and line a baking tray with parchment paper
  2. Pulse the nuts in a food processor, just to the point that they are coarsely chopped
  3. Transfer to a bowl and add flax seed meal, coconut ribbons, salt, dried blueberries/cherries and chocolate chips. Mix until well combined
  4. Over low heat, in a double broiler, melt coconut oil with honey and vanilla. Set aside to cool for just a minute or so
  5. Add the beaten egg to the nuts mixture and mix well
  6. Add the melted coconut oil/honey/vanilla to the nut mixture and combine
  7. Using a cookie cutter or the lid of a mason jar (which was what I used...), drop the cookie mixture to the baking sheet and press down. You will need to use the cookie cutter/lid so the cookies hold their shape!
  8. Bake at 375 for 15 minutes or until golden brown at the edges. Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack

Note - Ideally, you will use organic, raw nuts that have been soaked.