Raise your hands if you’ve ever had a cookie for breakfast time. Now raise your hand if it was an epic buttery delicious chocolate chip cookie, or basically anything leftover from holiday or party festivities.

Yep, that’s what We thought. We’ve all been there. Occasionally leftover chocolate chip cookies sitting on the counter-top are just too good to avoid at 8am. I feel you.
But hold up! I’ve got a fantastic recipe for you personally today that’s nutritious, free of refined sugars, is normally vegan AND gluten free of charge. Sounds a touch too good to be true, right?
That’s exactly what I thought when I baked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and if you need… puddles of chocolates. Yes, I stated PUDDLES.
It’s funny that people still fear so much chocolates, or claim for this to be unhealthy. It’s really in what kind of delicious chocolate you’re choosing. Chocolates provides amazing benefits for the human brain, epidermis and blood circulation pressure. In fact, did you know that many dark chocolate bars contains a decent amount of dietary fiber per portion? Yes to that.
My tip for choosing dark chocolate is to go through the ingredient list and in addition watch out for the amount of sugar; there really shouldn’t be a lot more than 9-11g per portion.
I’ve worked my way up to 85% chocolates (and Think it’s great) but understand it can be as well bitter or tart for others. My greatest advice is to choose a 70% or 72% chocolates bar, and then every time you take in chocolate work the right path up. Usually the higher percentage, the less sugar the club has (and more nutrition). Many dark chocolate bars also contain soy lecithin, so please look out for that if you have a sensitivity or are staying away from soy.
Alright back to the goodness from the cookies though because I must say i can’t believe how incredibly great tasting they proved! They taste just like a combination between a blueberry muffin and a chewy oatmeal cookie. Get.
Some favorite substances in this recipe:
flaxseed meal! Loaded with omega 3, vitamin B and dietary fiber.
chia seeds! One of the better resources of omega 3 and an excellent source of dietary fiber, protein, magnesium and much more. They are a powerhouse.
banana! A natural sweetener within the formula with an excellent dosage of potassium and healthful carbs.
oats! Whole grains, fiber and a lot of minerals like manganese.
walnuts! An excellent source of omega 3 and has anti-inflammatory properties.
blueberries! Amazing antioxidant coupled with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are excellent kept at room temperature for the first day or two, then should be kept in the refrigerator to preserve freshness. They make superb for breakfast or as a snack!
5.0 from 1 reviews
Prep period:
10 mins
Cook time:
15 mins
Total period:
25 mins
Ingredients
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 chopped (or 1/3 cup vegan chocolate chips)
Instructions
Preheat oven to 350 degrees F. Line a large cooking sheet with parchment paper to prevent sticking.
In a large bowl, mix collectively melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until clean and creamy. Next fold in flaxseed meal, almond meal, baking soda pop, cinnamon and sodium and blend until a thick dough forms. Next add in oats and chia seed products and gently fold into the batter until equally distributed. Lastly flip in blueberries, walnuts and chocolates if using.
Work with a large cookie dough scoop or 1/4 glass to scoop dough onto ready cookie sheet (We want these to become BIG cookies!). Make sure you firmly pack the dough right into a ball before placing it onto the sheet. Lightly press the top of the dough down slightly to flatten the tops. Bake for 13-16 minutes until edges begin to change slightly golden dark brown. Allow cookies to awesome for 15 minutes before eliminating from pan and transferring to a wire rack to complete air conditioning. Makes 10 big cookies.
for 12-16 minutes
The nutrition information contains everything except the chocolates.
If you have any inquiries with regards to exactly where and how to use orzo stuffed zucchini boats, you can contact us at the web-site. These cookies would be superb even if you’re not enjoying them for breakfast. They’re freezer-friendly and create a delicious snack.
Feel free to sub cut pecans or almonds for the walnuts
Hi Monique! Do you think there’s any harm in using ground chia seeds instead of whole ones?

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