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breakfast cookies

Recipe: Flax Breakfast Cookies

flax breakfast cookies next to a tiny bowl of spilled flax

🤩 Cookies for breakfast? Yes, please! 

This recipe also makes for a healthier option instead of traditional cookies.

Makes 12 cookies.

 

Ingredients:

  • ½ cup (125 ml) almond or peanut butter 

  • ⅓ cup (75 ml) non-dairy milk

  • 3 Tbsp coconut sugar

  • 1½ Tbsp water

  • 1 tsp vanilla extract

  • ½ tsp pumpkin pie spice

  • ⅔ cup (80 g) flaxseed meal

  • ⅔ cup (105 g) raisins 

 

Directions:

  1. Preheat your oven to 325°F/160ºC. Spray the cups of a 12-cup muffin pan with baking spray.

  2. In a medium bowl, combine the nut butter, milk, sugar, water, vanilla, and pumpkin pie spice. Next, add the flaxseed and raisins and stir until well combined.

  3. Place equal amounts of batter into the 12 muffin cups and bake in the oven for about 20 minutes. They’re done when the tops are dry and barely firm and have turned golden brown.

  4. Remove from the oven and let cool in the muffin pan for about 10 minutes before removing. Run a knife around the edges of the cookies to loosen them from the pan, and finish cooling on a wire rack.

  5. Let me know how you like these if you make them!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by olgakr from Getty Images

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Recipe: Pumpkin Breakfast Cookies

pumpkin breakfast cookies next to a glass of milk

Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot!

 

Makes 10-12 large cookies

 

Ingredients:

  • 1 cup gluten-free rolled oats (or oat flour)

  • ⅓ cup canned pumpkin (not the pumpkin pie mix in a can)

  • ½ cup your favorite nut butter

  • ⅓ cup honey

  • 1 tsp vanilla

  • 1 tsp pumpkin pie spice

  • ¼ tsp baking soda

  • ½ cup dried cranberries (or other dried fruit)

  • ½ cup pecans (or your choice of nuts/seeds)

 

Directions:

  1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.

  2. In a blender or food processor, grind the rolled oats until they become like flour. Set aside.

  3. In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in cranberries and pecans.

  4. Place cookie-sized scoops of batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.

 

Recipe by: Saara Haapanen

Photo Credit: Canva by Demansia from Getty Images

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