Who doesn’t love cookies for breakfast? The reason these cookies are great for breakfast is that they are full of nutrient dense ingredients and free of refined sugars. They can be enjoyed as an afternoon or after day-care snack as they are great for kids too. Since they are also nut free, they are school safe.
As an adult, I’ve never really enjoyed very sweet things. This goes for cookies as well. I will always prefer an oatmeal-seedy-chunky cookie over something very sweet.
When I was making these cookies I wanted to keep them egg-free so that the recipe could be vegan. The cookies overall are very allergen friendly as they are:
- Egg free
- Gluten free
- Nut free
- Dairy free* (if strictly coconut oil is used)
- Sesame free
- Peanut free
- Soy free
They remain soft and chewy after baking and will keep this texture once they are refrigerated. They can also be frozen and thawed out the day prior to eating.
Some of the nutrient dense ingredients used in these cookies include:
Chia seeds: very good source of omega 3s, iron and fibre
Pumpkin seeds: source of magnesium, protein and other trace minerals
Oats: oats are a source of fibre called beta-glucans that can help support healthy cholesterol levels
Banana: rich in potassium, fibre and a source of vitamins and minerals. The banana also helps naturally sweeten the cookies while boosting the nutrition
OK, let’s make them!
- 1/4 cup water
- 2 tbsp ground flax seeds (also known as flaxmeal)
- 1/2 cup ghee (ghee is lactose free but not vegan as it is derived from butter. You can use coconut oil in place of this to keep it dairy free)
- 1/2 cup cococnut sugar
- 1 tsp vanilla extract
- 2 cups gluten free oats (I used One Degree as they are rountinely free from glyphosate a.k.a roundup)
- 1 banana
- 1/3 cup pumpkin seeds
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp chia seeds
- 1/2 cup dairy free chocolate chips (I use this brand so they remain dairy and refined sugar free)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine water and ground flax. Set aside for 5 minutes. This will create a flax egg.
- In a larger bowl mash the banana (using a fork is fine). Add the ghee (or coconut oil) coconut sugar and vanilla. Whisk together. Add in the flax egg. Whisk until combined.
- Combine oats, cinnamon, salt, pumpkin seeds and chia seeds. Stir. Add to wet ingredients. Fold everything together. Add in chocolate chips. Fold again just until combined.
- Use a 1/8 cup measuring cup to scoop cookies. Alternatively you can use a small ice cream scoop or place 2 tbsp of dough at a time into your hands and manually form the cookies. Place on lined baking sheets and flatten slightly.
- Cookies will not expand or spread out so don’t worry too much if they are close together.
- Bake 12 mins. Allow to cool on pans and refrigerate after they are cool.
- Yields 16-17 cookies.
©Vibrancy Health Solutions, 2019