Yep, that’s what I idea. We’ve all been there. Occasionally leftover delicious chocolate chip cookies seated on the counter-top are just as well good to avoid at 8am. Personally i think you.
But endure! I’ve got an excellent recipe for you personally today that’s nutritious, free of refined sugars, is normally naturally vegan AND gluten free. Sounds a touch too good to be true, right?
That’s exactly what I idea once i cooked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat consistency, walnuts, flax, chia, and if you want… puddles of dark chocolate. Yes, I stated PUDDLES.
It’s funny that folks still fear so much chocolate, or claim for it to be harmful. It’s really in what kind of chocolates you’re choosing. Chocolates provides incredible benefits for the human brain, epidermis and blood circulation pressure. Actually, did you know many dark chocolate bars contains a decent amount of fiber per portion? Yes to that.
My tip for choosing dark chocolate is to go through the ingredient list and also beware of the quantity of sugars; there really must not be a lot more than 9-11g per portion.
I’ve proved helpful my way as much as 85% dark chocolate (and LOVE it) but understand it could be too bitter or tart for others. My greatest advice would be to select a 70% or 72% dark chocolate bar, and then every time you eat chocolate work the right path up. Typically the higher percentage, the less sugar the pub has (and more diet). Many chocolates bars also contain soy lecithin, so make sure you watch out for that should you have a awareness or are avoiding soy.
Alright back to the goodness from the cookies though because I really can’t believe how incredibly great tasting they turned out! They taste such as a mix between a blueberry muffin along with a chewy oatmeal cookie. WIN.
Some favorite substances within this recipe:
flaxseed meal! Loaded with omega 3, supplement B and fibers.
chia seeds! One of the better sources of omega 3 and a wonderful source of fiber, protein, magnesium and more. These are a powerhouse.
banana! A natural sweetener within the recipe with a good dose of potassium and healthy carbs.
oats! Whole grains, fiber and plenty of nutrients like manganese.
walnuts! Loaded with omega 3 and has anti-inflammatory properties.
blueberries! Fantastic antioxidant coupled with fiber, vitamin C and low glycemic.
These blueberry breakfast time cookies are great kept at room temperature for the 1st time or two, then should be kept in the refrigerator to preserve freshness. They make excellent for breakfast or as a snack!
5.0 from 1 reviews
1/4 cup coconut sugar
1 medium banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond meal/flour
1/2 teaspoon cooking soda
1 tablespoon chia seeds
1/4 cup chopped walnuts
Optional: 2oz 72% vegan dark chocolate, coarsely cut (or 1/3 cup vegan chocolate chips)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to avoid sticking.
In a large bowl, mix collectively melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, cooking soda, cinnamon and sodium and mix until a thick dough forms. Next add in oats and chia seeds and softly fold in to the batter until evenly distributed. Lastly fold in blueberries, walnuts and chocolates if using.
Work with a large cookie dough scoop or 1/4 glass to scoop dough onto prepared cookie sheet (We want these to become BIG cookies!). Make sure you firmly pack the dough right into a ball before putting it onto the sheet. Gently press the very best of the dough down just a little to flatten the tops. Bake for 13-16 mins until edges commence to turn slightly golden dark brown. Allow cookies to awesome for 15 minutes before removing from skillet and transferring to a wire rack to complete chilling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information includes everything except the chocolates.
These cookies will be exceptional even if you’re not enjoying them for breakfast time. They’re freezer-friendly and make a delicious snack.
Feel free to sub chopped pecans or almonds for the walnuts
Hi Monique! Do you consider there’s any damage in using surface chia seeds rather than whole ones?
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